Potato hash

[Serves 4]

1,5kg potatoes, peeled, cooked and cut into 2cm cubes
1 tbsp sunflower oil
2 red peppers, cut into
2cm pieces
60g butter
4 eggs
sea salt flakes and freshly ground black pepper

1 Heat 1 tbsp oil in a heavy-based pan over medium-high heat, add the peppers and stir-fry until cooked. Set aside and wipe out the pan with paper towel.
2 Heat the butter in the pan over medium heat. Add the potatoes and cook until golden and crispy.
3 In another pan, fry the eggs sunny-side up.
4 Divide the potatoes between four plates, and add some red pepper to each plate.
5 Top each serving with a fried egg, season and serve immediately.