Two-potato, pancetta and parmesan hash

Method

1. Heat the oven to 210°C/190°C fan/gas 6½. Heat a glug of oil in a large ovenproof frying pan over a medium-high heat and fry the onion and garlic until soft, then add the pancetta and fry for 5-10 minutes until crisp. Remove from the pan with a slotted spoon and set aside.
2. In the same pan, heat a large glug of oil and fry both types of potato for 10-15 minutes until starting to soften and crisp, stirring often. When the potatoes are crisp on the outside and soft on the inside, stir in the paprika and return the onion, garlic and pancetta to the pan. Season well and stir. Remove from the heat.
3. Make 4 indents in the potatoes with the back of a spoon, then crack in the eggs. Scatter over the parmesan, then put the pan in the oven for 5 minutes until the egg whites have set but the yolks are still runny. Scatter over the parsley to serve.