Parboil the potatoes: Put the 1 cm cubed Yukon Golds in a pot, cover with cold water and a generous pinch of salt, bring to a boil and simmer 6–7 minutes until the edges are just tender but the cubes still hold their shape. Parboiling softens the center so the skillet stage can focus on crisping the exterior without overcooking the inside.

Drain and dry thoroughly: Drain the potatoes in a colander and spread on a clean kitchen towel or paper towels. Let them steam-dry 2–3 minutes, then pat completely dry. Removing surface moisture is essential — water on the surface steams the potatoes and prevents a brown, crunchy crust.

Season the potatoes: Toss the dried potato cubes with 2 tsp smoked paprika, 1 tsp flaky sea salt and 1/4 tsp freshly cracked black pepper (reserve a small pinch for finishing). Seasoning before searing allows the flavor to adhere and the paprika to toast quickly in the pan, amplifying its smoky aroma.

Heat the skillet: Warm a large heavy skillet (cast iron or stainless steel works best) over medium-high heat until hot. Add 1 tbsp olive oil and 1 tsp butter or ghee (half of the total). Heating the fat until it shimmers ensures immediate sizzle when the potatoes hit the pan, which helps build a golden crust.

Sear the potatoes: Add half the potatoes in a single layer (do not overcrowd; cook in two batches if needed). Let them cook undisturbed for 3–4 minutes to form a crust, then toss or flip to another flat side and continue 3–4 minutes until deeply golden and crisp. A steady high-ish heat and minimal stirring encourage maximum browning — more contact time equals more crisp.

Finish the second batch: Transfer the finished potatoes to a plate and repeat with the remaining 1 tbsp olive oil and 1 tsp butter, searing the rest the same way. Return all potatoes to the pan, toss to warm through and taste for seasoning; adjust salt and pepper. Doing two batches prevents steaming and ensures every cube gets crisp edges.

Make the garlicky kale: Push the potatoes to the edge of the pan (or remove briefly and use the same pan). Lower heat to medium, add the minced garlic and the chopped kale with a splash of water if the pan is dry (1–2 tbsp). Cook, stirring, 2–3 minutes until kale is wilted but still bright green. The residual brown bits in the pan add savory flavor; cooking the kale briefly keeps it tender and avoids bitterness.

Brighten with blood orange: Remove the pan from heat. Gently fold in the blood-orange segments and half the chopped parsley. The orange segments add juicy acidity and fragrance; adding them off the direct heat preserves their fresh texture and prevents them from breaking down.

Poach the eggs: Bring a wide shallow pot of water to a gentle simmer and add 1 tsp white vinegar (optional; it helps the whites coagulate). Crack each egg into a small cup and slip into the simmering water. Poach 3–4 minutes for a runny yolk or 4–5 minutes for slightly firmer yolks. Poaching requires gentle simmering — a vigorous boil tears eggs apart, while a still surface helps the white envelope the yolk.

Plate: Spoon a bed of the crispy potatoes and garlicky kale onto warm plates. Place a poached egg on top of each portion. Dot each plate with 1 tbsp labneh or Greek yogurt (if using), scatter remaining parsley, a light pinch of flaky sea salt, a crack of black pepper and a drizzle of any remaining pan oil. The labneh adds creamy tang that contrasts beautifully with the crispy potatoes and sweet-tart orange.

Finish with technique: If you want extra gloss and flavor, briefly return the pan to medium heat and spoon hot oil over the plated eggs and potatoes — this 'basting' boosts mouthfeel and carries the paprika aroma. Serve immediately while the potatoes are warm and the yolk is runny for best textural contrast.

Clean-up and leftover advice: Leftover potatoes keep well — re-crisp in a skillet over medium-high heat with a touch of oil. Store orange segments separately to keep them from watering down the potatoes.