Bobotie Hash with Fried Eggs and Chutney

Heat olive oil in a large skillet over medium heat.

Add diced potatoes and cook, stirring occasionally, until they are tender and lightly browned, about 15-20 minutes. If potatoes start to stick, add a tablespoon or two of water to the pan and scrape the bottom.

Add diced onion and bell pepper to the skillet and cook until softened, about 5 minutes.

Crumble the leftover Bobotie into the skillet. Stir to combine with the potatoes, onions, and peppers. Season with salt, pepper, and paprika (if using). Cook for another 5-7 minutes, until heated through and slightly browned.

While the hash is cooking, fry the eggs to your liking in a separate pan.

Divide the Bobotie hash evenly among four plates.

Top each serving with a fried egg and a dollop of chutney.

Serve immediately.