Ingredients:

  • 1 kg Yukon Gold potatoes, diced into 1/2-inch cubes
  • 450g cooked ham, diced
  • 1 large red bell pepper, diced
  • 1 large yellow onion, finely chopped
  • 45ml extra virgin olive oil
  • 5g smoked paprika
  • 5g garlic powder
  • 2g salt
  • 2g black pepper
  • 6 large eggs
  • 115g sharp cheddar cheese, shredded
  • 15g fresh chives, finely chopped

Instructions:

  1. Preheat oven to 400°F (200°C). In a large mixing bowl, toss the diced potatoes, onions, and bell peppers with olive oil, paprika, garlic powder, salt, and pepper.
  2. Spread the mixture in a single layer on a large rimmed sheet pan lined with parchment paper. Roast for 20 minutes until potatoes are tender and edges are golden.
  3. Remove the pan from the oven. Toss the diced ham into the potato mixture and spread back into an even layer. Roast for an additional 5 to 7 minutes until ham is slightly caramelized.
  4. Use the back of a spoon to create six small wells in the hash. Carefully crack one egg into each well. Sprinkle shredded cheddar cheese around the eggs over the potatoes.
  5. Return to the oven for 5–8 minutes until egg whites are opaque and set but yolks remain slightly runny. Garnish with fresh chives and optional red pepper flakes.