Pepper Potatoes and Fried Eggs
Boiling the potatoes with a bit of baking soda help make them break a part a bit allowing for lots of crispy, craggy edges and a tender creamy interior.
Ingredients
2 lbs potatoes, any variety, cut into a large dice
1/4 tsp baking soda
1 tbsp piment d'vie chili pepper
1/4 cup olive oil
4 eggs
6 oz tender greens
Method
- Boil the potatoes and baking soda in salted water until tender
- Drain in a colander and then shake several times to bust up the outsides of the potatoes
- Toss the potatoes with the olive oil and pepper
- Heat a large frying over medium high heat and fry the potatoes giving them time to crisp and brown before flipping
- Flip and repeat on the other side
- Divvy the potatoes across four serving bowls
- Wipe out the pan and fry the eggs with a big glug of oil
- Put an egg on each bowl and top with the tender greens dressed in a bit of olive oil and pinch of salt
