SERVES 4
1½ pounds russet (baking) potatoes (about 4 medium),
peeled and cut into ½-inch cubes
3 tablespoons vegetable oil
1 small red bell pepper, thinly sliced
1 small green bell pepper, thinly sliced
1 small onion, thinly sliced
1 teaspoon Frank’s RedHot or other hot sauce, or more
to taste
Kosher salt and freshly ground black pepper
4 large eggs (optional)
- If using the eggs, adjust an oven rack to the upper-
middle position and preheat the oven to 400°F. Spread
the potatoes on a large microwave-safe plate, cover with
paper towels, and microwave on high until heated
through but still slightly undercooked, 4 to 6 minutes. - Heat 2 tablespoons of the oil in a 12-inch cast-iron or
nonstick skillet (or two 10-inch skillets) over high heat
until lightly smoking. Add the potatoes and cook, stirring