The food lab better home cooking through science ( PDFDrive ) 159

SERVES4
1½poundsrusset(baking)potatoes(about4medium),
peeledandcutinto½-inchcubes
3tablespoonsvegetableoil
1smallredbellpepper,thinlysliced
1smallgreenbellpepper,thinlysliced
1smallonion,thinlysliced
1teaspoonFrank’sRedHotorotherhotsauce,ormore
totaste
Koshersaltandfreshlygroundblackpepper
4largeeggs(optional)
1. If using the eggs, adjust an oven rack to the uppermiddle position and preheat the oven to 400°F. Spread
thepotatoesonalargemicrowave-safeplate,coverwith
paper towels, and microwave on high until heated
throughbutstillslightlyundercooked,4to6minutes.
2. Heat 2 tablespoons of the oil in a 12-inch cast-iron or
nonstick skillet (or two 10-inch skillets) over high heat
untillightlysmoking.Addthepotatoesandcook,stirring


and tossing them occasionally, until well browned on
abouthalfthesurfaces,about5minutes.Reducetheheat
ifthepanissmokingheavily.
3. Add the peppers and onions and cook, tossing and
stirringoccasionally,untilallthevegetablesarebrowned
andcharredinspots,about4minuteslonger.Addthehot
sauce and cook, stirring constantly, for 30 seconds.
Season to taste with salt and pepper. If not using eggs,
serveimmediately.
4.Ifusingeggs,make4wellsinthepotatoesandcrackthe
eggs into them. Season the eggs with salt and pepper,

thentransfertheskillettotheoven.Cookuntilthewhites
arejustset,about3minutes.Serveimmediately.
POTATOANDCORNEDBEEFHASH
Replace the peppers and onions with 8 ounces leftover
cornedbeef,shreddedintobite-sizednuggets.