Preheat your oven to 200°C (392°F).

Wash and peel the potatoes. Cut them into small cubes or slices.

In a mixing bowl, combine the potato cubes with a sprinkle of salt, black pepper, paprika, dried garlic, and a drizzle of olive oil. Toss everything together until the potatoes are evenly coated with the seasonings.

Spread the seasoned potatoes evenly on a baking tray lined with parchment paper.

Place the tray in the preheated oven and bake the potatoes for about 20 minutes or until they are golden brown and crispy on the outside.

While the potatoes are baking, prepare the topping mixture. In a separate bowl, whisk together the eggs and sour cream until smooth.

Chop the chives and halve the cherry tomatoes. Set aside.

Slice the Jägerwurst (or your chosen meat) into bite-sized pieces.

Once the potatoes are done, remove them from the oven and reduce the oven temperature to 180°C (356°F).

Pour the egg-sour cream mixture evenly over the cooked potatoes on the baking tray.

Sprinkle the chopped chives, halved cherry tomatoes, and sliced Jägerwurst (or meat of your choice) on top of the egg mixture.

Season the topping with a bit of salt for added flavor.

Grate the cheese and sprinkle it generously over the entire dish.

Place the tray back into the oven and bake the potato bake for an additional 15-20 minutes or until the eggs are set and the cheese is melted and bubbly.

Once done, remove the potato bake from the oven and garnish with freshly chopped parsley.