Finely chop 2 garlic cloves and 1/4 cup parsley.

Combine 1 cup Greek yogurt with the chopped garlic and parsley in a mixing bowl.

Season the yogurt mixture with 1 tablespoon lemon juice, salt, and black pepper; stir until smooth.

Arrange 6 frozen hash brown patties in a single layer in the air fryer basket.

Air-fry the hash browns at 200°C / 400°F for 10 minutes until crisp and golden.

Bring water to a gentle boil in a medium pot while the hash browns cook.

Crack 1 egg into each piece of plastic wrap and tie each parcel securely with kitchen twine.

Lower the egg parcels into the boiling water and cook for 5 minutes.

Remove the egg parcels with a slotted spoon and carefully unwrap the poached eggs.

Melt 1/4 cup butter in a small saucepan over low heat.

Stir 1 teaspoon paprika into the melted butter and cook for 30 seconds.

Divide the yogurt mixture between 2 serving plates and place the poached eggs on top.

Drizzle the paprika butter over the eggs and serve with the crispy hash browns.