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.


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


  1. Boil the potatoes and baking soda in salted water until tender
  2. Drain in a colander and then shake several times to bust up the outsides of the potatoes
  3. Toss the potatoes with the olive oil and pepper
  4. Heat a large frying over medium high heat and fry the potatoes giving them time to crisp and brown before flipping
  5. Flip and repeat on the other side
  6. Divvy the potatoes across four serving bowls
  7. Wipe out the pan and fry the eggs with a big glug of oil
  8. Put an egg on each bowl and top with the tender greens dressed in a bit of olive oil and pinch of salt