Breakfast Hash

1.Prepare the potatoes: Place the diced potatoes in a medium saucepan and cover with cold water. Add a pinch of salt. Bring to a boil, then reduce heat and simmer for 3-5 minutes until the potatoes are slightly tender but still firm. Drain immediately and set aside.

2.Cook the hash base: Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large, heavy-bottomed skillet (cast iron is ideal) over medium-high heat. Add the diced onion and sauté for 3-4 minutes until softened.

3.Crisp the potatoes: Add the remaining 1 tablespoon of olive oil and the par-cooked potatoes to the skillet. Spread them in a single layer. Cook, stirring only occasionally (every 3-4 minutes), for 10-12 minutes until the potatoes are golden brown and crispy on the edges.

4.Add ham and seasonings: Stir in the diced ham, sweet corn, smoked paprika, and dried thyme. Continue to cook for 3-5 minutes, stirring frequently, until the ham is heated through and the corn is tender. Season generously with salt and freshly ground black pepper.

5.Keep warm: Once the hash is cooked to your liking, reduce the heat to low and keep it warm while you prepare the eggs.

6.Fry the eggs: In a separate non-stick skillet, melt 1 tablespoon of butter or oil over medium heat. Carefully crack the eggs into the pan. Fry for 2-3 minutes until the whites are set and the yolks are still runny (or cooked to your preference). Season the eggs with salt and pepper.

7.Serve: Divide the hot hash among four plates. Top each serving with a freshly fried egg. Garnish with chopped fresh parsley or chives and serve immediately.