Potato and Onion Leftover Hash

Cut cold cooked potatoes into rough 1-inch cubes. Do not make them pretty — irregular edges brown better and who are you trying to impress anyway.

Slice yellow onions into half-moons, about 1/4 inch thick.

Heat sunflower oil in a large heavy skillet (cast iron preferred) over medium-high heat until the oil shimmers and looks fluid, about 2 minutes. Drop a cube of potato in — if it sizzles aggressively, you are ready.

Add sliced onion to the hot oil. Spread into a single layer and cook without stirring for 3 minutes until the edges start to brown.

Add potato cubes in a single layer. Do not crowd them or you will steam instead of crisp. Cook undisturbed for 4-5 minutes until the underside is deeply golden.

Sprinkle salt, black pepper, and smoked paprika over everything. Toss gently and continue cooking, flipping the potatoes occasionally, until all sides have developed color, another 5-6 minutes.

Push the hash to one side of the pan. Add butter and let it foam.

Crack eggs into the foaming butter. Season with a pinch of salt. Cook until the white is set and edges are lacy-crisp, 2-3 minutes for runny yolk. For firmer yolk, cover the pan for the last minute.

Divide hash among four plates. Top each with a fried egg.

Dust with a pinch more smoked paprika and scatter chopped parsley over everything. Serve immediately while the edges are still crackling.