Home fries with peppers and over-easy eggs

Cut an unpeeled russet into small cubes and put in water with a touch of vinegar. Parboil on high heat while the vegetables are prepared.

Fillet the bell pepper off its stem and cut each segment into thin slices.

Rinse the green onions, peel off dry outer layers, trim the roots, cut the whites into big chunks and set the greens aside.

Thinly slice a serrano with its ribs, if wanted for heat.

Heat a nonstick pan on high with a touch of olive oil. Fry the peppers and onion whites with salt, pepper and a splash of vinegar about 2 minutes, until just colored and starting to soften. Turn off the heat and move to a plate.

When a fork just barely pierces the potatoes, drain them through the pot lid.

Over medium-high heat, add more olive oil and a little butter, then the potatoes and a lot of salt. Leave until the first side browns and goes rigid.

Stir gently and keep frying, with enough oil for the mashed bits to crisp, until browned to taste.

Slice the onion greens thin on the diagonal.

Turn off the heat, add the vegetables back to warm, then stir in harissa powder. Divide between plates and scatter the raw onion greens over.

With the heat still off, add a little oil and crack in the eggs; residual heat should keep them bubbling gently (turn to low if needed).

When the upper layer of white around the yolk starts to go opaque, flip swiftly. Cook about 30 seconds on the flip side for over easy; a minute gives over medium.