The Food Lab: Better Home Cooking Through Science

and sweet, and the hangover has begun to emit a faint, high-
pitched whimper of fear.
The nail in the coffin? A dash of hot sauce, which adds
not only a touch of heat, but, more important, vinegar, to
brighten things up.
All the awesome smells emanating from the skillet are
enough to work my appetite up into a near frenzy, so a
couple of eggs in the mix are a no-brainer. You can fry your
eggs in a separate skillet, but it’s much easier just to make a
couple of wells in the hash, crack your eggs directly into the
pan, and finish the whole thing off in the oven until the
whites are just barely set but the yolks still runny. Start to
finish, it takes under fifteen minutes, which means it’s hot
and on the table all before my wife is even back with the
dog.
A great way to start your Saturday afternoon—bright and
early.