Home fries with peppers eggs over easy racipe
Learn how to make delicious home fries with peppers and eggs over easy. This easy-to-follow recipe guides you through preparing crispy home fries mixed with bell peppers, topped off with perfectly cooked eggs. Perfect for a hearty breakfast or brunch.
Feel free to add any additional details about cooking techniques or serving suggestions as needed!
Feel free to add any additional details about cooking techniques or serving suggestions as needed!
Transcript
00:00Here's a darn satisfying brinner — that's breakfast for dinner. Home fries with a bunch
00:05of peppers and an over-easy egg. This recipe is so fast and efficient that I had to set
00:10up multiple cameras, because I won't have time to reset for every shot. It goes that fast.
00:15First thing is to get the potato par boiling. I've tried this with tons of potatoes. A russet
00:20comes out on top every time. That's a flowery variety. This big one will feed at least two
00:25people, and I'm not peeling it. The skins are quite tasty when you fry them up crisp,
00:29as we shall. Home fries are traditionally cuboid, not long bars, and you could do bigger chunks
00:35than these, but smaller ones cook faster, and I'm all about speed today. Drop them in some water.
00:40Boiling home fries before you fry them makes them cook way faster. The outsides come out crispier,
00:46the insides fluffier. Heat on high, and a common trick is to put a little vinegar in the water,
00:51just a touch. This slows the breakdown of pectin in the potatoes and helps them hold their shape
00:57when you fry them later. While we wait, we can slice our vegetables. Love peppers with home
01:02fries, and I've been loving this trick where you hold the bell pepper by its stem and fillet it
01:06like a fish. Ooh, this one had some baby peppers inside. You monster! Then you can just mow each
01:12of these segments into thin slices, and you get these really pretty little pieces that cook really
01:16fast, and they're really easy to eat on the plate. Speaking of fast, green onions — the most
01:21convenient form of onion, question mark? All I'm doing is rinsing them and peeling off any outer
01:27layers that seem dry and tattered or decayed and slimy. Take it over here, trim off the roots,
01:32then I'll cut the whites into big chunks that seem like they'll cook in the same time as my
01:37pepper slices. Once I get up into the greens, I'll set those aside for later. Oh, one more pepper,
01:42a serrano. Thin slices with the ribs intact, just for a little heat. If you don't want it spicy,
01:47don't do this. Ah, potatoes are boiling now. If you put in a ton of vinegar in the water,
01:51the trick works a little too well. They take forever to cook. Just a splash works fine.
01:56This meal is possible in a well-seasoned cast iron, but I keep a nonstick around exactly for
02:02a day like today. Heat on high — yeah, that's fine with Teflon as long as you have a lot of
02:06food in the pan to absorb the energy and keep the coating from overheating and sending off
02:10dangerous gas. Just a touch of olive oil. All three stages of this meal will involve fat in
02:15the pan. If you don't watch the oil quantity, you'll end up with a pretty greasy plate at the
02:20end. I'll hit these with salt and pepper, not because they have to be seasoned in isolation
02:24from the potatoes, but mostly just so I can visually keep track of how much salt total
02:29I need to put in the dish, and a splash of vinegar. This gives the final plate a needed
02:33hit of acidity, and I wonder if it keeps the veggies a little crisper. When they just have
02:38a little color on them and they're just starting to soften, like two minutes in there, I'll turn
02:42the heat off and stow those on a plate. They'll keep softening as they sit. You can fry the veg
02:47with the potatoes, but it's way easier to control if you do them one at a time. Plus, we were just
02:52sitting here anyway, waiting for the potatoes to soften, which they have. I can just barely
02:56pierce them with a fork, that's enough. Drain them. I usually do this through the pot lid,
03:00to save on dishes. Back over here in our pan, I'll turn the heat on medium-high,
03:05some more olive oil and a little butter. Not because this lowers the smoke point of the
03:09butter — I'm pretty sure that's crazy talk. It's just that the butter plus olive oil tastes good.
03:14Also, if the butter does burn, there'll be less of it. I'll hit these with a bunch of salt,
03:19so the salt can really fry into the crust. And then I'll just let these sit. If you let the
03:23first side brown really rigid, it provides structural support to the rest of the piece
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04:21Now, give these a stir and you can see why pro brunch cooks love to put a ton of acid in the
04:26boil water. I'm having to be kinda ginger with my spoon, but you put a lot of vinegar in the
04:31water and the pieces will be hard, which has gotta be great when you're flipping a giant pile of
04:36home fries on a flat-top griddle. You can be brutal with them. I can afford to give these a
04:41little more love and affection, since I have nothing else to do right now. And the bits that
04:45get mashed up like that are the ones that are gonna go super crisp, if you give them enough
04:49oil to fry in. If you want to use all butter for the flavor, I'd recommend using clarified butter.
04:54Whole butter will be likely to burn and won't get the potatoes as crispy. I like the olive oil
04:59flavor. While they're going, we can slice our onion greens nice and thin. If you want that
05:03sexy diagonal cut, you have to get it started, which results in some waste, so flip these around.
05:09Keep the waste up here, where the tops are too dry and fibrous to eat anyway. That's no skin
05:14off our backs. Reason 35 why I love green onions is they're a two-for-one deal. You get your onion
05:20at the white end and you get your fresh herb at the green end. We'll scatter those raw on the
05:25plates. Back at the potatoes, people often put paprika and garlic powder and such in these.
05:30Just be careful, because those kinds of spices burn really easily at these temperatures.
05:35When they're brown to my liking, I will turn off the heat and then dump in my veg to warm up. Now
05:40that it's safer, I'll put in my spices. I'm using harissa powder, the dry version of the traditional
05:46North African chili-garlic paste. Super tasty with the potatoes. Will moisture in the vegetables
05:51make the fries a little less crispy? Yeah, a bit. If you want really crisp home fries,
05:56don't do vegetables with them. But for the flavor and the nutrition, I'm happy to make that trade
06:00off. On this goes to my plates. Way too hot to eat right now, which is perfect because we still need
06:05to cook our eggs. A little oil just to be super-duper safe. That was too much. Crack in the
06:10eggs, and my heat is still off. There's the perfect amount of residual heat in the pan and
06:16the burner to cook these eggs. If you're using a cheaper, thinner pan or a gas burner, you might
06:21have to turn the heat back on low. Just keep the eggs bubbling gently. And for an over-easy egg,
06:26this is the sign I look for. See how the white has two distinct regions? There's the flat outer
06:32skirt, and then there's another layer of white up above it around the yolk. When I see that
06:37upper layer just starting to go opaque, the egg is usually solid enough to flip safely. You just
06:43gotta do it swiftly and with some confidence, even if you have to fake your confidence.
06:47For over-easy eggs, they need like 30 seconds max on the flip side. I finally had to move some
06:53lights and such for this last shot, so my eggs were on the flip side for maybe a minute,
06:57and they came out more like over-medium. Yolk is still runny, but not quite as runny as I'd like.
07:01It's fine. If you want the yolk firm, just cook it until it feels firm when you poke it. Easy.
07:07I think this meal costs like $2-3 a plate in terms of ingredients,
07:11and it's fit for a king. Make brinner happen at your house tonight.