Home fries with peppers | eggs over easy

here's a darn satisfying brinner that's breakfast for dinner home fries with a bunch of peppers and an over easy egg this recipe is so fast and efficient that i had to set up multiple cameras because i won't have time to reset for every shot it goes that fast first thing is to get the potato par boiling i've tried this with tons of potatoes a russet comes out on top every time that's a flowery variety this big one will feed at least two people and i'm not peeling it the skins are quite tasty when you fry them up crisp as we shall home fries are traditionally cuboid not long bars and you could do bigger chunks than these but smaller ones cook faster and i'm all about speed today drop them in some water boiling home fries before you fry them makes them cook way faster the outsides come out crispier the inside's fluffier heat on high and a common trick is to put a little vinegar in the water just a touch this slows the breakdown of pectin in the potatoes and helps them hold their shape when you fry them later while we wait we can slice our vegetables love peppers with home fries and i've been loving this trick where you hold the bell pepper by its stem and fillet it like a fish ooh this one had some baby peppers inside you monster then you can just mow each of these segments into thin slices and you get these really pretty little pieces that cook really fast and they're really easy to eat on the plate speaking of fast green onions the most convenient form of onion question mark all i'm doing is rinsing them and peeling off any outer layers that seem dry and tattered or decayed and slimy take it over here trim off the roots then i'll cut the whites into big chunks that seem like they'll cook in the same time as my pepper slices once i get up into the greens i'll set those aside for later oh one more pepper a serrano thin slices with the ribs intact just for a little heat if you don't want it spicy don't do this potatoes are boiling now if you put in a ton of vinegar in the water the trick works a little too well they take forever to cook just a splash works fine this meal is possible in a well-seasoned cast iron but i keep a non-stick around exactly for a day like today heat on high yeah that's fine with teflon as long as you have a lot of food in the pan to absorb the energy and keep the coating from overheating and sending off dangerous gas just a touch of olive oil all three stages of this meal will involve fat in the pan if you don't watch the oil quantity you'll end up with a pretty greasy plate at the end i'll hit these with salt and pepper not because they have to be seasoned in isolation from the potatoes but mostly just so i can visually keep track of how much salt total i need to put in the dish and a splash of vinegar this gives the final plate a needed hit of acidity and i wonder if it keeps the veggies a little crisper when they just have a little color on them and they're just starting to soften like two minutes in there i'll turn the heat off and stow those on a plate they'll keep softening as they sit you can fry the veg with the potatoes but it's way easier to control if you do them one at a time plus we were just sitting here anyway waiting for the potatoes to soften which they have i can just barely pierce them with a fork that's enough drain them i usually do this through the pot lid to save on dishes back over here in our pan i'll turn the heat on medium high some more olive oil and a little butter not because this lowers the smoke point of the butter i'm pretty sure that's crazy talk it's just that the butter plus olive oil tastes good also if the butter does burn there will be less of it i'll hit these with a bunch of salt so the salt can really fry into the crust and then i'll just let these sit if you let the first side brown really rigid it provides structural support to the rest of the piece as you stir things around later while we wait we can do a home try on from the sponsor of this video warby 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will be hard which has got to be great when you're flipping a giant pile of home fries on a flat top griddle you can be brutal with them i can afford to give these a little more love and affection since i have nothing else to do right now and the bits that get mashed up like that are the ones that are going to go super crisp if you give them enough oil to fry in if you want to use all butter for the flavor i'd recommend using clarified butter whole butter will be likely to burn and won't get the potatoes as crispy i like the olive oil flavor while they're going we can slice our onion greens nice and thin if you want that sexy diagonal cut you have to get it started which results in some waste so flip these around keep the waste up here where the tops are too dry and fibrous to eat anyway that's no skin off our backs reason 35 why i love green onions is they're a two-for-one deal you get your onion at the white end and you get your fresh herb at the green end will scatter those raw on the plates back at the potatoes people often put paprika and garlic powder and such in these just be careful because those kinds of spices burn really easily at these temperatures when they're brown to my liking i will turn off the heat and then dump in my veg to warm up now that it's safer i'll put in my spices i'm using harissa powder the dry version of the traditional north african chili garlic paste super tasty with the potatoes will moisture in the vegetables make the fries a little less crispy yeah a bit if you want really crisp home fries don't do vegetables with them but for the flavor and the nutrition i'm happy to make that trade off on this goes to my plates way too hot to eat right now which is perfect because we still need to cook our eggs a little oil just to be super duper safe that was too much crack in the eggs and my heat is still off there's the perfect amount of residual heat in the pan and the burner to cook these eggs if you're using a cheaper thinner pan or a gas burner you might have to turn the heat back on low just keep the eggs bubbling gently and for an over easy egg this is the sign i look for see how the white has two distinct regions there's the flat outer skirt and then there's another layer of white up above it around the yolk when i see that upper layer just starting to go opaque the egg is usually solid enough to flip safely you just kind of do it swiftly and with some confidence even if you have to fake your confidence for over easy eggs they need like 30 seconds max on the flip side i finally had to move some lights and such for this last shot so my eggs were on the flip side for maybe a minute and they came out more like over medium yoke is still runny but not quite as runny as i'd like it's fine if you want the yolk firm just cook it until it feels firm when you poke it easy i think this meal costs like two or three dollars a plate in terms of ingredients and it's fit for a king make brynner happen at your house tonight

Channel: Adam Ragusea

Views: 378,792

Rating: 4.9659619 out of 5

Keywords:

Id: H-39Vuw5Jtg

Length: 7min 20sec (440 seconds)

Published: Thu Apr 15 2021

Reddit Comments

[u/Obairamhain]

This has basically been my lunch for the last two weeks with toast instead of fries. Such a good taste to effort ratio

[u/NoelOskar]

potatoes + some vegies + egg dishes are soo good and easy to make, i love them!

[u/DrDerpberg]

I do basically this + sliced chorizo pretty often. Chorizo goes in as soon as the white onions get a bit translucent, I cut it into cylinders and then wedges. By browning both sides of each wedge it curls into an almost shrimp-like shape.

[u/_angman]

anyone tried microwaving instead of boiling?