Ground Beef and Potato Hash with Eggs

1. Parboil the Potatoes

1. Place the diced potatoes into a medium pot, cover with cold water by at least an inch, and add a generous pinch of salt.
2. Bring to a boil over high heat, then lower the heat slightly and simmer for 5 to 6 minutes until just tender when pierced with a fork, but still holding their shape.
3. Drain thoroughly in a colander and let them steam dry for 3 to 4 minutes to ensure crispiness later.

2. Brown the Beef

1. Heat a large heavy skillet (preferably cast iron) over medium-high heat with 1 tablespoon of vegetable oil.
2. Add the ground beef, breaking it apart with a wooden spoon. Season with half the salt, pepper, dried thyme, and smoked paprika.
3. Cook undisturbed for 3 to 4 minutes to develop a deep brown crust, then stir and cook until fully browned, about 3 minutes more.
4. Transfer the cooked beef to a plate, leaving behind any rendered fat in the pan.

3. Crisp the Potatoes and Aromatics

1. Add the remaining 1 tablespoon of vegetable oil and 1 tablespoon of butter to the same skillet over medium heat.
2. Add the diced onion and sauté for 3 minutes until softened and translucent.
3. Add the parboiled potatoes to the pan in a single layer. Press them down gently with a spatula and let them fry undisturbed for 5 to 6 minutes until the bottoms are golden and crisp.
4. Flip the potatoes, toss in the minced garlic, and fry for another 4 to 5 minutes until evenly browned and crisp on all sides.
5. Return the browned ground beef to the skillet and toss everything together to combine. Taste and season with additional salt and pepper if needed.

4. Cook the Eggs and Finish

1. Use a spoon to create 4 shallow wells in the potato and beef hash.
2. Crack an egg directly into each well. Season each egg lightly with a pinch of salt and black pepper.
3. Turn the heat down to medium-low, cover the skillet with a lid or a sheet of aluminum foil, and cook for 4 to 6 minutes, until the egg whites are set and the yolks remain soft and runny.
4. Remove from heat, scatter the chopped fresh parsley over the top, and serve immediately straight from the pan.