Loaded Breakfast Potato Hash

Method

1. Place the cubed potatoes in a microwave-safe bowl with a splash of water, cover, and microwave for 4 to 5 minutes until just barely tender, which jump-starts cooking so they crisp without burning.

2. Heat 2 tablespoons of the olive oil in a large cast-iron or heavy skillet over medium-high heat until it shimmers.

3. Add the potatoes in a single layer and let them cook undisturbed for 4 minutes so a golden crust forms before you stir; resist the urge to move them too soon.

4. Stir and continue cooking for 6 to 8 more minutes, flipping occasionally, until the potatoes are deeply browned and crisp on most sides, then scrape them to one side.

5. Add the diced sausage to the open space and cook for 3 to 4 minutes until browned and lightly crisped at the edges.

6. Add the remaining tablespoon of oil, then the onion and bell pepper, and saute for 5 minutes until softened.

7. Stir in the garlic, smoked paprika, salt, and pepper and cook for 1 minute until fragrant, then toss everything together and taste, adjusting salt as needed.

8. Spread the hash into an even layer and use the back of a spoon to make four shallow wells for the eggs.

9. Crack one egg into each well, reduce the heat to medium-low, and cover the skillet with a lid.

10. Cook covered for 3 to 5 minutes until the whites are fully set and opaque but the yolks are still runny, checking often since the last minute goes fast.

11. Remove from the heat, scatter chopped parsley over the top, and bring the whole skillet to the table to serve family-style.

Cooking times vary by equipment -- cook to temperature and to taste.