Montreal Smoked Meat Hash with Fried Eggs

Prepare the potatoes: Peel and dice the potatoes into 1/2-inch cubes. Rinse them under cold water to remove excess starch. Pat dry.

Sauté the onions: Heat the olive oil in a large skillet over medium heat. Add the diced onions and cook until softened and translucent, about 5-7 minutes.

Cook the potatoes and smoked meat: Add the diced potatoes to the skillet with the onions. Season with salt, pepper, and paprika (if using). Cook, stirring occasionally, until the potatoes are tender and slightly browned, about 15-20 minutes. Add the diced Montreal smoked meat to the skillet and cook for another 5-7 minutes, stirring occasionally, until heated through and slightly crispy.

Fry the eggs: While the hash is cooking, melt the butter in a separate small skillet over medium heat. Crack the eggs into the skillet and cook to your desired doneness. For runny yolks, cook for 2-3 minutes. For firmer yolks, cook longer.

Assemble and serve: Divide the smoked meat hash among four plates. Top each serving with a fried egg and garnish with fresh parsley, if desired. Serve immediately.

Adjust seasoning: Taste and add more salt and pepper, if needed.