1 cup chopped green bell pepper 3/4 cup chopped sweet onion 2-3 garlic cloves, minced 1 teaspoon chopped fresh thyme
Kosher salt Freshly ground black pepper
1 large baked potato, cut into 1/2-inch pieces 2 cups diced cooked chicken 6 large eggs
1/3 cup freshly grated parmesan cheese Smoked paprika
In a large cast-iron skillet, melt the butter in the olive oil. Add the green pepper, onion, garlic, thyme and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until softened and just starting to brown, about seven minutes.
Stir in the potato and chicken and flatten the mixture with a spatula. Cook over high heat until crusty on the bottom, about five minutes.
Working in sections, turn the hash over and cook until browned on the other side, three to five minutes.
Using the back of a spoon, make six depressions in the hash. Carefully crack the eggs into the depressions.
Cover the skillet and cook over moderate heat until the egg whites are just set but the yolks are runny, about four minutes.
Sprinkle with the grated parmesan cheese and dust with smoked paprika.