3 tablespoons extra-virgin olive oil 1 small yellow onion, diced 4 to 6 hashbrowns broken into 1-inch pieces 1 jalapeño, thinly sliced Pinch of kosher salt Freshly ground black pepper, to taste ¼ - ½ teaspoon paprika, preferably pimentón (Spanish smoked paprika) 4 large eggs ¼ cup grated cheddar or pepper jack cheese (1 ounce) Chopped fresh herbs such as parsley, chives, and/or dill (optional; for serving)Ingredients
Directions
Heat the oil in a large skillet over medium-high until shimmering, then add onion and cook, stirring frequently, until lightly browned, about 3 minutes.
Add the jalapeño and cook, stirring frequently, until soft, about 3 minutes. Season with salt, pepper, and paprika.
Gently stir in pieces of the breakfast hash, spreading them out into an even layer. Let the hashbrowns cook, undisturbed, until crisp, about 3 minutes. Gently stir the mixture, then clear four little wells in the mixture, and crack in the eggs. Let cook for 1 minute, then sprinkle with cheese and cover to further cook the eggs and melt the cheese, 3 to 4 minutes more. Finish with a handful of fresh herbs, if desired, and serve immediately.
