Boil the potatoes
Scrub the Waxy Potatoes well and put them in a large pot; cover with cold water and bring to a boil. Lower the heat and simmer for 15–20 minutes until a knife slips into the center with just a little resistance. While they cook, dice the Yellow Onion and Mixed Cooked Meats, and slice the Pickled Beetroot and chop the Fresh Parsley for serving. Drain the potatoes well and let them steam off until they are cool enough to handle.
Cool and dice
Once the potatoes are cool enough to handle, peel them and cut them into rough 2 cm dice. Keep the pieces fairly chunky so they brown nicely instead of turning soft and mashy.
Fry the hash
Heat a large skillet over medium-high heat and melt the Butter with the Neutral Oil. Add the onion and cook for 3–4 minutes, stirring now and then, until it turns translucent and sweet. Stir in the meats and cook for another 2 minutes to warm them through, then add the potatoes and season with the Fine Salt and Pepper. Spread everything into an even layer and let it fry undisturbed for 4 minutes; toss, then repeat for another 4 minutes until the potatoes are deeply golden and crisp at the edges.
Fry the eggs
In the same skillet, or in a second pan if you want cleaner eggs, fry the Large Eggs sunny-side up over medium heat until the whites are set and the yolks are still runny, about 2–3 minutes.
Serve it up
Divide the hash among four warm plates, top each portion with a fried egg, and add the pickled beetroot on the side. Finish with the chopped parsley over the top and serve right away while the potatoes are crisp and the yolks are soft.
