The Food Lab: Better Home Cooking Through Science

and  tossing     them    occasionally,   until   well    browned     on

about   half    the surfaces,   about   5   minutes.    Reduce  the heat

if  the pan is  smoking heavily.

3. Add the peppers and onions and cook, tossing and
   stirring occasionally, until all the vegetables are browned
   and charred in spots, about 4 minutes longer. Add the hot
   sauce and cook, stirring constantly, for 30 seconds.
   Season to taste with salt and pepper. If not using eggs,
   serve immediately.


4. If using eggs, make 4 wells in the potatoes and crack the
   eggs into them. Season the eggs with salt and pepper,
   then transfer the skillet to the oven. Cook until the whites
   are just set, about 3 minutes. Serve immediately.

POTATO AND CORNED BEEF HASH

Replace the peppers and onions with 8 ounces leftover
corned beef, shredded into bite-sized nuggets.