Pan-fried beef with eggs and cheddar

Ingredients:

• 4 medium red potatoes, cut into cubes, about 680 g;
• 1 tablespoon of unsalted butter;
• 1 medium-sized head of sweet onion, diced;
• ½ cup finely chopped green pepper;
• 1 cup chopped beef;
• ½ teaspoon of salt;
• ½ teaspoon ground pepper;
• ½ teaspoon of smoked red pepper;
• ⅓ cup half and half;
• 4 eggs;
• 120 g grated cheddar;

Method of preparation:

1. Bring about 3cm of water to the boil in a pot fitted with a steamer basket. Add the potatoes, cover, and steam until slightly tender, 5½-7 minutes. Remove the basket from the pot.
2. Meanwhile, heat 1 tablespoon oil and the butter in a cast iron skillet over medium heat. Add the onion and green pepper and cook, stirring often, until the vegetables begin to soften, 4-5 minutes. Add beef, salt, pepper and smoked paprika and stir for about 2 minutes.
3. Add remaining 1 tablespoon butter and toss to coat. Add the potatoes and continue cooking, stirring the potato mixture occasionally, until the potatoes are tender, browned and crusted on the bottom of the pan, 8-12 minutes.
4. Reduce heat to medium-low. Make 4 wells in the potato mixture and crack an egg into each. Add the cheese on top and cover the pan with a lid or sheet or foil. Let cook until eggs are soft and cheese is melted, 5-6 minutes.