AmericanMedium · Hot
Potato and Egg Hash with Smoked Paprika
A golden, crispy potato hash studded with tender vegetables and topped with softly set eggs, finished with a generous dusting of smoked paprika for warmth and color. The kind of plate that makes mornings worth getting up for.
Prep
15 min
Cook
25 min
Total
40 min
Method
Prep
1
Crack the eggs into a bowl and set aside at room temperature while you cook the hash.
Cook the Hash
2
Heat 30ml olive oil in a large frying pan over medium-high heat. Add the diced potatoes in a single layer and cook, stirring occasionally, for 12-15 minutes until golden and nearly tender. Add the onion and bell pepper, continue cooking for 5-7 minutes until softened.
Add Eggs and Finish
3
Dust the entire dish generously with the smoked-paprika. Serve straight from the pan while everything is warm and golden.
A
Nutri-Score
Excellent balance
A–E · lower is better · score -2
Calories
320
per serving
Source of protein · 11gLow sugar · 5g
Protein
11g
Carbs
34g
Fat
16g
Sat. fat
5g
Fiber
6g
Sugar
5g
Sodium
584mg
Gluten FreeDairy PresentEgg PresentNut FreeHeart HealthyDiabetes FriendlyLow SodiumHigh ProteinBalanced MacrosEnergy Sustaining
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
B
Environmental impact
Low impact
A–E · lower is better · includes estimates
kg CO2e
0.4
per serving
BCarbonAEU all-round· carbon sets the grade
Water
0.3m³
Land
21Pt
Runoff
0.06g P
egg drives 55% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
7
Umami
4
Sweet
5
Salty
1
Sour
1
Bitter
3
Spicy
Textures
CrispyTenderCreamy
Aromas
SmokyHerbalPungent
Kitchen Equipment
Primary Tool
Frying PanCounter FootprintSmall
Techniques
Safety & Storage
Cooking Temperature
Cook eggs thoroughly until whites are fully set and yolks begin to thicken. The hash base should reach a golden, crispy state (approximately 350-375°F surface temperature) to ensure food safety.
Handling
Crack eggs into a separate clean bowl before adding to the pan. Never crack eggs directly into the cooking vessel as shell fragments or contaminated egg contents could contact the food.
Cross Contamination
Use separate utensils and cutting boards for raw eggs if combining with other ingredients. Wash all surfaces, hands, and equipment with hot soapy water after handling raw eggs.
Storage
Refrigerate leftovers within 2 hours of cooking. Store in airtight containers at 40°F or below. Consume within 3-4 days for best quality and safety.
High Risk Population
Eggs should be fully cooked for pregnant individuals, young children, elderly persons, and immunocompromised individuals. Avoid consuming eggs with runny or soft yolks.
Pro Tips
Technique
Let your eggs sit out while you prep the vegetables—room-temperature eggs cook more gently and give you that soft, custardy set that makes the whole dish feel unhurried and luxurious.
Substitution
No smoked paprika? A pinch of regular paprika with a little extra black pepper works in a pinch, though the smoked variety really does add that wonderful warmth you can't quite replicate.
From the chef
This hash was born on a grey Bristol morning when the regulars needed something to pull them from their slippers and into the light. Potatoes, golden and crispy at the edges with that soft, yielding centre—eggs with just enough set to hold their shape but still a little wobble in the yolk. A good dust of smoked paprika on top to warm everything through and give it that sunset colour. It's the kind of plate that asks nothing of you except to sit, eat slowly, and enjoy the quiet before the day gets loud. I made it often when the cafe was still alive with chatter, and I still make it now when the kitchen belongs only to me and the morning is all mine.
TagsPotatoEggsSmoked PaprikaOne PanBrunch
AllergensEggsMilk
Source: generated · June 10, 2026