Shoestring hash browns with fried eggs in spicy paprika butter

Cut Yukon gold potatoes into shoestrings on a vegetable turner with a fine tooth blade.

Heat a pan over medium heat with a little oil and butter; spread the potato strings evenly in the pan and season with salt. A lid speeds the cooking.

Flip and cook the other side until golden brown, about 10 to 12 minutes total.

Hold the hash brown in a warm oven. In the same pan over medium heat, add butter with paprika and chili powder and swirl.

Quickly add the eggs so the spices do not burn; fry until the whites are just about set, then finish the tops with a lid under a broiler or with a torch, keeping the yolks runny.

Plate the hash browns, then the fried eggs, and drizzle with the red spicy butter, with a bit of rosemary added to the butter at the last minute.