This classic breakfast potato hash is simple, satisfying and universally loved. It can also easily be customized when you're feeling fancy.
Dice the potatoes.
In a large skillet (I like cast iron), heat the oil over medium heat and then add the butter. Once melted, add the potatoes. Mix them around to get them nice and coated and then season with salt.
Fry the potatoes for about 15 minutes, stirring occasionally to prevent too much sticking. I like for some crisp to form. Add a bit more butter or oil if the pan dries up.
Once the potatoes are nearly cooked through, season with smoked paprika and pepper to taste, stir to combine the spices, and finish cooking through. Taste and adjust seasoning as necessary.
In a separate non-stick pan, begin to fry two eggs.
When the fried eggs are almost ready, lower the heat of the potato skillet, and then add the final egg to the potatoes. Lightly scramble the egg with the potatoes until just set.
Top the potatoes with the fried eggs, garnish with fresh herbs, and let the yolk porn ensue.
Serve with perfect oven cooked bacon for the complete lazy Sunday brunch.