Home fries with peppers | eggs over easy

***RECIPE, SERVES TWO***

1 large russet potato (or other floury variety)
1 red bell pepper
1 serrano or other small, hot, green chili (optional)
1 bunch of green onions
2 eggs
vinegar (any kind that's not balsamic)
harissa powder (or some combination of paprika, garlic powder, cayenne, etc)
olive oil
butter (optional)
salt
pepper

Cut the potato into approx. 1 cm cubes — I don't peel the potato, but you can if you want to. Put the cubes into a pot of water — a small splash of vinegar in the water will help them keep their shape later as you fry them. Turn heat on high and par-boil the potatoes while you cook your vegetables.

Cut the peppers into thin slices. Cut the whites of the green onions into big chunks, and set the greens aside. Heat a nonstick (or well-seasoned cast iron) pan and drop in a thin film of oil. Cook the peppers and scallion whites over high heat, stirring constantly, until they have a little color and are starting to soften — about two minutes. Season with salt and pepper and a splash of vinegar. Dump that out on a plate and take the pan off the heat.

When you can just barely pierce the potatoes with a fork, drain them. Return the nonstick pan to medium-high heat, drop in a film of oil and a little knob of butter. Drop in the potatoes, spread them to a single layer on the pan surface, sprinkle them with a big pinch of salt, and let them fry for a few minutes until their bottom surfaces are brown and rigid.

While you're waiting, cut your onion greens into thin slices.

Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan surface is looking dry, you probably need to add more oil to help them fry, but you want them to have absorbed everything by the end, so add oil in conservative doses.

Turn the heat off, return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir some big shakes of the harissa powder (or whatever spices you want). Put divide the mixture between two plates.

Return the pan to the still-hot (but off) burner and drop in a tiny bit of oil. Gently crack in your two eggs, trying to keep them from touching each other. The eggs should bubble gently — if you don't have enough residual heat in your pan/burner, turn the heat back on low. Season the eggs lightly.

When the white right around the yolks is just starting to turn opaque, you should be safe to gently flip the eggs with a soft spatula. Do this swiftly and with confidence — the yolks can smell your fear, and will break if they don't respect you.

For runny yolks, cook them for no more than 30 seconds on the flip side before taking them out to your plates. For medium yolks, do minute. For firm yolks, cook until the yolks feel just solid when you poke them.

Top the plates with your slices onion greens.

[FallencloverTV]

When Adam said "just a touch of vinegar" I was expecting him to pour the entire bottle into the water.

[davidzazueta]

Something I love about Adam is that he never wastes our time with b-roll or montages, it's all killer no filler

[PratikSharan]

Most of the mainstream chefs on YouTube try to make their content interesting and try to be fun but I love how Adam is just doing what he loves and is so passionate about it, everything about his channel just gives a calm and down to earth vibe.

[evilbull]

1:20 "green onions, the most convenient form of onion?"

Shallots: * cries in the corner *

[obiomachukwuocha]

This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.

[macrobioscopic]

This person single-handedly makes my meal healthier and tastier

[ianhuangncubed]

I like how he's adding more and more of those classic Adam words like "heterogeneity" as part of his brand

[nicholasthamsen]

I like when Adam makes food I already make, makes me feel accomplished

[mutated__donkey]

And just like that, my day got better

[houmamkitet]

As someone who is fasting for ramadan i can see this as a good meal for sohor so you can be ready for the day

[Xerxessinclair]

I'll never get tired of how down to earth Adam's videos are. It's sweet, simple, and informative to the most granular of detail without being verbose or intimidating.
No need for b-roll(sorry josh luv u 2) or fancy jargon or ridiculous ingredients and set up. He doesn't need a million little glass bowls to hold each and every item he adds to a dish, he doesn't need to sit there shaming us for not getting the same EXACT and most pristine expensive rare high quality michelin grade ingredients.

It's: here's the bottle of seasoning that you shake into the pan, sprinkle some of this and that, some everyday vegetables and you've got dinner.

Just real, honest, layman cooking for the person who wants to eat food.

[ojoface]

Adam: no time for camera not even a second, is so fast

Also Adam: lol let's try some glasses on while we wait for the potatoes

[Bigge]

The "you monster!" is going to make YTPers very, very happy for a long time

[ratsalad]

I've struggled for YEARS to flip fried eggs without breaking the yolk; your tips regarding low heat +waiting for the inner ring of the white to solidify are EVERYTHING. thanks adam!!!

[baby_kingine]

Those last shades low key look pretty fresh, you should get a pair of those.

[erikscribner]

Hey Adam, your audio mix is perfect. Appreciate the care that went into that.

[rigsrm]

Just cooked these this morning. Though did not have green onions so I substituted them for actual onions, the taste was spectacular and it was so easy! Thanks Adam.

[OdinAndSons]

Hey Adam. Just wanted to give compliments from Norway here. I'm starting to love your channel, I like how your cooking emphasizes the practical and the convenient without reducing quality or nutrition. Your videos are a combination of informative and entertaining. I think your content is a much needed counterweight to the far too many "DIY" extravagant cooking shows on YT, where even the weeknight meals presented are made from scratch, madr with pricy ingredients and presented like luxurious chores.
Keep it up man.

[jean-lucchoiniere]

I just went out and bought the ingredients, thank you for the inspiration to continually do better and be healthier with simpler thinking.

[Starzoh]

I like how the dish cooked so fast he needed multiple cameras but had enough time for a sponsor