Step by step

Method

4 steps

1. 1

   Peel and shred 1½ lb russet potatoes. Rinse in cold water until the water runs mostly clear, then squeeze very dry in a clean kitchen towel — wet potatoes steam instead of crisp. Toss with 1 small diced yellow onion and 1 diced red bell pepper.

2. 2

   Heat 3 tablespoons vegetable oil in a large skillet (cast-iron is ideal) over medium heat until it shimmers. Spread the potato mix in an even layer and press lightly with a spatula. Season with 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon smoked paprika.

3. 3

   Cook without stirring 6–7 minutes until you hear a steady sizzle and the bottom is deep golden when you peek. Flip in large sections and cook 8–10 minutes more until the potatoes are tender inside and crisp at the edges. Add a splash more oil if the pan looks dry.

4. 4

   Make 4 wells, crack in 4 large eggs, cover, and cook 3–5 minutes until the whites set and yolks are as runny as you like — or fry the eggs separately and slide them on. Finish with 2 sliced scallions. You want crispy skillet hash browns with browned edges and set eggs — not a steamed soggy potato pile.