Caramelized Onion & Potato Hash with Mature Cheddar & Fried Eggs

Wash and peel 600g of potatoes, then cut them into uniform 2cm cubes.

Place the potato cubes in a medium pot, cover with cold water, add a generous pinch of sea salt, and bring to a boil. Cook for 5 to 6 minutes until par-boiled (slightly tender on the outside but firm in the middle). Drain in a colander and let steam dry for 5 minutes to ensure maximum crispiness.

While the potatoes steam, peel and thinly slice 2 large yellow onions. Peel and mince 3 cloves of garlic. Strip the leaves from 3 sprigs of fresh thyme.

In a large skillet over medium-low heat, melt 20g of unsalted butter with 1 tbsp of vegetable oil. Add the sliced onions and a pinch of sea salt. Cook slowly, stirring occasionally, for 20 to 25 minutes until the onions are soft, sweet, and deep golden brown. If they dry out or begin to scorch, stir in 1 tbsp of water.

Add the minced garlic and thyme leaves to the caramelized onions. Cook for 1 to 2 minutes until fragrant, then pour in 15ml of apple cider vinegar to deglaze the skillet, scraping up any browned bits from the bottom. Transfer the onion mixture to a clean bowl and set aside.

Wipe the skillet clean. Heat 1 tbsp of vegetable oil over medium-high heat. Add the par-boiled potatoes in a single layer. Season with 1/2 tsp of smoked paprika, sea salt, and freshly cracked black pepper. Let the potatoes sear undisturbed for 3 to 4 minutes to develop a deep golden crust, then toss and fry for another 5 minutes until crispy on all sides.

Turn the heat down to medium. Add the caramelized onion mixture back into the skillet with the potatoes and gently toss to combine. Grate 60g of vegetarian mature cheddar cheese and scatter it evenly over the hash. Cover the pan with a lid for 2 minutes until the cheese is melted and bubbly.

Meanwhile, heat the remaining 1 tbsp of vegetable oil in a separate non-stick frying pan over medium-high heat. Crack 4 large eggs into the pan. Cook for 3 to 4 minutes until the whites are fully set with crispy, lacy edges, but the yolks remain runny.

Finely chop 15g of fresh flat-leaf parsley.

Divide the cheesy potato and onion hash between two serving plates. Top each portion with 2 fried eggs, garnish with the chopped parsley, and season with extra black pepper to taste.