Crispy Egg and Potato Hash

1.Rinse the diced potatoes under cold water to remove excess starch, then pat them dry thoroughly with a clean kitchen towel.

2.Heat 2 tablespoons of olive oil in a large non-stick skillet over medium-high heat until shimmering.

3.Add the diced potatoes to the skillet in a single layer. Cook without stirring for about 5 minutes to allow the bottoms to crisp up.

4.Stir the potatoes and continue cooking, stirring occasionally, for another 10 minutes or until they are golden brown and tender. Season with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and smoked paprika during cooking.

5.In a separate small pan, heat 1 tablespoon olive oil and the butter over medium heat. Add the chopped onion and sauté until translucent, about 3 minutes.

6.Add the minced garlic to the onion and cook for an additional 1 minute until fragrant. Remove from heat and set aside.

7.Once the potatoes are cooked, reduce the heat to medium-low and create four small wells in the potato hash.

8.Crack one egg into each well, then cover the skillet with a lid. Cook for 4-6 minutes or until the egg whites are set but the yolks remain runny, or cook longer to your desired doneness.

9.Sprinkle the sautéed onion and garlic mixture evenly over the potatoes and eggs.

10.Season the eggs with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper.

11.Remove the skillet from heat and garnish with chopped fresh parsley and diced cucumber for a refreshing contrast.

12.Serve immediately, using a spatula to lift portions of the crispy potato hash topped with eggs and cucumber garnish.