Ingredients
- 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)
Instructions
- 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.
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