Red Skinned Potato Hash

This is my first recipe, because it's the one thing I always have at least once a week, usually for sunday brunch, but often as breakfast for dinner. Who doesn't love that?! The key is keeping your spatula away from the potatoes so they get nice and crispy. I tend to distract myself with other things, i.e. dishes, eggs, reality television...

Ingredients
1 large red potato or 2 smaller ones per person (usually a little less than a pound)
1 shallot per person
a couple tablespoons of olive oil
smoked paprika (optional)
salt and pepper to taste

Wash and dry potatoes. I leave the skin on, but you can peel them if you'd like. Cut the potato into bite size cubed pieces. Chop the shallot.

Heat a tablespoon of oil in a large skillet over medium high heat, until liquified but not smoking. Add the potatoes in one layer on the pan. Be careful! And don't worry if it's not perfect, they'll brown eventually. Leave them alone for about 7 minutes until the first side browns. Flip, and add shallots, turning the heat down to medium. Check after another 5 minutes and flip again until brown. After about 15 minutes total cooking time, potatos should be almost done, season to taste.

And enjoy! Good with runny yolk eggs, or just on its own.