Home fries with peppers | eggs over easy

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**RECIPE, SERVES TWO**

1 large russet potato (or other floury variety)
1 red bell pepper
1 serrano or other small, hot, green chili (optional)
1 bunch of green onions
2 eggs
vinegar (any kind that's not balsamic)
harissa powder (or some combination of paprika, garlic powder, cayenne, etc)
olive oil
butter (optional)
salt
pepper

Cut the potato into approx. 1 cm cubes — I don't peel the potato, but you can if you want to. Put the cubes into a pot of water — a small splash of vinegar in the water will help them keep their shape later as you fry them. Turn heat on high and par-boil the potatoes while you cook your vegetables.

Cut the peppers into thin slices. Cut the whites of the green onions into big chunks, and set the greens aside. Heat a nonstick (or well-seasoned cast iron) pan and drop in a thin film of oil. Cook the peppers and scallion whites over high heat, stirring constantly, until they have a little color and are starting to soften — about two minutes. Season with salt and pepper and a splash of vinegar. Dump that out on a plate and take the pan off the heat.

When you can just barely pierce the potatoes with a fork, drain them. Return the nonstick pan to medium-high heat, drop in a film of oil and a little knob of butter. Drop in the potatoes, spread them to a single layer on the pan surface, sprinkle them with a big pinch of salt, and let them fry for a few minutes until their bottom surfaces are brown and rigid.

While you're waiting, cut your onion greens into thin slices.

Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan surface is looking dry, you probably need to add more oil to help them fry, but you want them to have absorbed everything by the end, so add oil in conservative doses.

Turn the heat off, return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir some big shakes of the harissa powder (or whatever spices you want). Put divide the mixture between two plates.

Return the pan to the still-hot (but off) burner and drop in a tiny bit of oil. Gently crack in your two eggs, trying to keep them from touching each other. The eggs should bubble gently — if you don't have enough residual heat in your pan/burner, turn the heat back on low. Season the eggs lightly.

When the white right around the yolks is just starting to turn opaque, you should be safe to gently flip the eggs with a soft spatula. Do this swiftly and with confidence — the yolks can smell your fear, and will break if they don't respect you.

For runny yolks, cook them for no more than 30 seconds on the flip side before taking them out to your plates. For medium yolks, do minute. For firm yolks, cook until the yolks feel just solid when you poke them.

Top the plates with your slices onion greens.