Ryan's Hash



Heat oil* in a frying pan. While it is warming, mince the garlic and chop the onion then add to the oil. Cook until the onion just turns translucent.
Cube the potatoes and add to the frying pan, cooking until they are no longer crunchy. Cover to cook the potatoes faster.
Add the paprika, oregeno, and salt while the potatoes are cooking. Stir occasionally.
Tear the bread into small pieces and add to the potatoes when they are almost cooked.
Beat the eggs and then add to the frying pan. Stir frequently while the eggs are cooking.
After the bread is soaked with the egg, add the cheese and continue to stir.
When the egg is cooked, add more salt and pepper.
Serve hot.

* Note on amount of oil to use: for a large frying pan, the range is between 2 and 10 tablespoons. The end result will either be dry and crispy with the minimum oil or moist and tender with more oil. Varying the amount of egg and cheese will also affect the consistency of the final product.