Kransky & Potato Hash Recipe

Ingredients

Cooking Instructions

Parboil the diced potato in salted boiling water for 5 minutes until just beginning to soften. Drain well and pat dry.
Heat 1 tbsp olive oil in a large non-stick pan over medium-high heat. Add the potato and cook for 8-10 minutes, stirring occasionally, until golden and crispy. Season with salt, pepper, and smoked paprika. Remove and set aside.
In the same pan, heat a little more oil and cook the kransky rounds for 3-4 minutes until golden and slightly caramelised. Remove and set aside.
Add the red onion and capsicum to the pan. Cook for 4-5 minutes until softened. Add the garlic and cook for 1 minute.
Return the potato and kranskys to the pan and toss everything together. Press down gently to create a slightly crispy base.
Create 4 wells in the hash and crack an egg into each. Cover with a lid and cook for 3-4 minutes until the egg whites are set but yolks are still runny.
Scatter with fresh parsley or chives and serve straight from the pan.