INGREDIENTS
- Russet potatoes (1.5 pounds)
- Eggs (4 large)
- Vegetable oil (3 tablespoons)
- Red bell pepper, thinly sliced (1)
- Green bell pepper, thinly sliced (1)
- Onion, thinly sliced (1)
- Frank’s Red Hot or other hot sauce
- Salt
EQUIPMENT
- Cast iron skillet
- Large Saucepan
DIRECTIONS
- Preheat oven to 400°F
- Peel potatoes, cover them with cold salted water in a large saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until they are barely undercooked. Drain.
- Heat 2 tablespoons of the oil in cast-iron skillet over high heat until lightly smoking. Add the potatoes and cook, stirring and tossing them occasionally, until well browned on about half the surfaces, about 5 minutes. Reduce the heat if the pan is smoking heavily.
- 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 & pepper.
- 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 white are just set (3-6 minutes). Serve immediately
extra guac 