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