Home fries with peppers | eggs over easy
HTML-код
- Опубликовано: 10 сен 2024
- Thanks to Warby Parker for sponsoring this video! Try five pairs of glasses at at home, totally free: warbyparker.com... | Home try-ons are offered in the U.S. only.
**RECIPE, SERVES TWO**
1 large russet potato (or other floury variety)
1 red bell pepper
1 serrano or other small, hot, green chili (optional)
1 bunch of green onions
2 eggs
vinegar (any kind that's not balsamic)
harissa powder (or some combination of paprika, garlic powder, cayenne, etc)
olive oil
butter (optional)
salt
pepper
Cut the potato into approx. 1 cm cubes - I don't peel the potato, but you can if you want to. Put the cubes into a pot of water - a small splash of vinegar in the water will help them keep their shape later as you fry them. Turn heat on high and par-boil the potatoes while you cook your vegetables.
Cut the peppers into thin slices. Cut the whites of the green onions into big chunks, and set the greens aside. Heat a nonstick (or well-seasoned cast iron) pan and drop in a thin film of oil. Cook the peppers and scallion whites over high heat, stirring constantly, until they have a little color and are starting to soften - about two minutes. Season with salt and pepper and a splash of vinegar. Dump that out on a plate and take the pan off the heat.
When you can just barely pierce the potatoes with a fork, drain them. Return the nonstick pan to medium-high heat, drop in a film of oil and a little knob of butter. Drop in the potatoes, spread them to a single layer on the pan surface, sprinkle them with a big pinch of salt, and let them fry for a few minutes until their bottom surfaces are brown and rigid.
While you're waiting, cut your onion greens into thin slices.
Stir the potatoes frequently and fry until they're as brown as you want them on all sides. If the pan surface is looking dry, you probably need to add more oil to help them fry, but you want them to have absorbed everything by the end, so add oil in conservative doses.
Turn the heat off, return the vegetables to the pan and toss them with the potatoes to re-heat them. Stir some big shakes of the harissa powder (or whatever spices you want). Put divide the mixture between two plates.
Return the pan to the still-hot (but off) burner and drop in a tiny bit of oil. Gently crack in your two eggs, trying to keep them from touching each other. The eggs should bubble gently - if you don't have enough residual heat in your pan/burner, turn the heat back on low. Season the eggs lightly.
When the white right around the yolks is just starting to turn opaque, you should be safe to gently flip the eggs with a soft spatula. Do this swiftly and with confidence - the yolks can smell your fear, and will break if they don't respect you.
For runny yolks, cook them for no more than 30 seconds on the flip side before taking them out to your plates. For medium yolks, do minute. For firm yolks, cook until the yolks feel just solid when you poke them.
Top the plates with your slices onion greens.
![[DOKKAN BATTLE] Worldwide Campaign Announcement Video Part 2!](http://i.ytimg.com/vi/JpT5Voak6WA/mqdefault.jpg)
This might sound weird but can you do a video of how to properly/scientifically clean after cooking/eating? How to wash dishes, basically. Should you soak? should you rinse/drain your sponge with cold water? When should you use an iron sponge? Do you have to use soap if there's only cookie crumbs on the plate? Etc.
You post this on every video
@@emmersonmnangagwa7871 as he should
keep it up! he'll see it one of these days
@@emmersonmnangagwa7871 good
i support this idea
Something I love about Adam is that he never wastes our time with b-roll or montages, it's all killer no filler
u leave joshua weisman and his b-roll aloneeeee
Even his ads are fast. I legitimately watch his ads without skipping.
You know what else doesn't need this kind of negativity in it's life? B roll.
@@playgroundchooser I always skip his ads 😂 1 every video is a pisstake no offence
Better watch your tone, or Papa no kiss!!!
Most of the mainstream chefs on RUclips try to make their content interesting and try to be fun but I love how Adam is just doing what he loves and is so passionate about it, everything about his channel just gives a calm and down to earth vibe.
His history of bein a professor/journalist helps too.
Even his "NOOOOO!!!!" Videos are clamming in a weird way.
Well put. I love Kenji for the same reasons.
playgroundchooser it’s relaxing to see someone cut the crap for once and focus on what’s easy and tastes good, there’s room for perfection and tradition if that’s what someone’s into, but boy is it nice to see someone making a recipe as home kitchen friendly as possible
@@maxsmith8196 that's my main issue with Josh Weismann, he has this attitude of anything that isn't done the "correct" way is wrong and you should feel bad. Dude shits on everything and I get that's his shtick, but it's really grating. When I first started watching Adam I thought he was too far the other way, but I've come around and really appreciate his no nonsense attitude about stuff. "This is the proper way to do this, but it takes longer and is harder. I like this easy way to do things" helps me pick up more tips to quicken up my situation when I cook! Kenji is the king of both worlds though. Classically trained professional chef who knows all the best ways to do things, but also just says "eh fuck it do it this way if you want, its easier. You dont have this ingredient? wing it and try this"
When Adam said "just a touch of vinegar" I was expecting him to pour the entire bottle into the water.
its adam, not gordon
This trick is from ethan chlebowlski
@THE invincible channel with siddu no lmao it’s just a normal run-of-the-mill cooking tip, Ethan didn’t “make” it or anything-lots of people know that trick it’s just a matter of showing some helpful cooking tip with his audience
To be fair he did kinda do that with the olive oil for the eggs at the end
2 shots of vodka anyone?
This person single-handedly makes my meal healthier and tastier
By adding a stick of butter at the end?
@@notSoAverageGuineaPigEnjoyer yes. Butter will make anything better.... Maybe
I agree. I’ve done his thin crust pizza 3 times already and everytime i’m amazed by how good it is
This person single-handedly has made me consume my bodyweight in white wine and butter every day
Does he burst into your house and cook for you?
1:20 "green onions, the most convenient form of onion?"
Shallots: * cries in the corner *
Shallots are but the less interesting cousin of onions
*This post was made by the curvy root vegetable gang*
Onions have feelings too, they don't just make others cry, they cry themselves. RIP Shallots.
Don't disrespect chives like that
Shallots are a pain to cut
Friendship ended with shallots, now green onions are my best friend
I like how he's adding more and more of those classic Adam words like "heterogeneity" as part of his brand
A C I D I T Y
This is not the debut of that "acidity" graphic
Ahh yes, the classic adam words.
*Summon forth the Upside Down Bear!*
s e g g z y
And just like that, my day got better
And just like that I got more hungry
And just like that, my depression is half as bad.
These days, he's just a perfect vibe
me when the
day got butter*
I like when Adam makes food I already make, makes me feel accomplished
It does, doesn't it? 😂
Yes
@AmNotGoodAtRUclips naaaaaaa i bet you still enjoyed them so that's a win
Kinda like buying something on sale, the day before the price shoots up.
I'll never get tired of how down to earth Adam's videos are. It's sweet, simple, and informative to the most granular of detail without being verbose or intimidating.
No need for b-roll(sorry josh luv u 2) or fancy jargon or ridiculous ingredients and set up. He doesn't need a million little glass bowls to hold each and every item he adds to a dish, he doesn't need to sit there shaming us for not getting the same EXACT and most pristine expensive rare high quality michelin grade ingredients.
It's: here's the bottle of seasoning that you shake into the pan, sprinkle some of this and that, some everyday vegetables and you've got dinner.
Just real, honest, layman cooking for the person who wants to eat food.
As someone who is fasting for ramadan i can see this as a good meal for sohor so you can be ready for the day
I'm so hungry because of this video
Pretty good, but the carbs (potatoes) aren't ideal for that.
Well good luck . Heard that during Ramadan , most people watch more food videos than normal .
I'm making this for iftar
A little late but eid Mubarak to you :)
I've struggled for YEARS to flip fried eggs without breaking the yolk; your tips regarding low heat +waiting for the inner ring of the white to solidify are EVERYTHING. thanks adam!!!
My dad and I have been cooking your recipes for over a year by now, its been really fun and informative and healthy. We're actually going to try out your recent 'quick lasagna' for this Friday's dinner. Thanks for all the great ideas and for the easy-to-follow videos, you're one of our favorite youtubers.
aww that sounds like fun
That's so cool. Cherish these times.
No way, we do the same thing!! We had the lasagna last night too! Are you my brother?
@@geosock Nope, I don't have a brother named Ben. I don't think so at least.
@@skylor9833 guess we both just like white wine then 😆
Those last shades low key look pretty fresh, you should get a pair of those.
The "you monster!" is going to make YTPers very, very happy for a long time
I thought the same as soon as I heard it.
That and "good lord, I'm such a dad!"
@@hiimemily i can already see it "good lord I'm such a monster"
I think there is too much material for them on science videos
@@Redox_Rajox2628 "I'm all about speed today. Good lord, I'm such a monster!"
Adam: no time for camera not even a second, is so fast
Also Adam: lol let's try some glasses on while we wait for the potatoes
Wow, it's almost like capturing footage and recording the voiceover and sponsor spot are all done separately. Moron.
@@Thuazabi There's that wildly dramatic and needless youtube-comment-section vitriol I crave. A C I D I T Y .
@@Thuazabi Bro it's a joke. Calm down
My man stops time itself so he can advertise Warby Parker
Just cooked these this morning. Though did not have green onions so I substituted them for actual onions, the taste was spectacular and it was so easy! Thanks Adam.
A tip to remove the greasy white part is to put in some water and cover with a lid. That way you dont need to flip and the white cooks with a runny yolk. Enjoy!
Really? How much water
@@MattGarcyaDC a spoonful is enough
Makes it a basted egg if you wanna be technical ;) but it goes down the same hole
@@brandistrozewski7136 im not using butter on low heat and basting. Thats basting the egg. In this scenario im using oil and covering it only 😘
@@MattGarcyaDC late but it also works to stab the albumen with a fork and spread it out lol
Hey Adam, your audio mix is perfect. Appreciate the care that went into that.
I don’t know if this is a Ramadan special, but this is the most perfect non-classic Sohoor meal I’ve seen on RUclips (sohoor is the last meal of the day, eaten before dawn: the start of the fast. You want something light because it’s 3 AM, but filling enough to last you till sunset: the end of the fast)
To think this time last year before I discovered this channel and other like it I was living off pot.noodle
same, I don’t think I’ll ever learn how to cook at home if it wasn’t for the pandemic
I just went out and bought the ingredients, thank you for the inspiration to continually do better and be healthier with simpler thinking.
Hey Adam. Just wanted to give compliments from Norway here. I'm starting to love your channel, I like how your cooking emphasizes the practical and the convenient without reducing quality or nutrition. Your videos are a combination of informative and entertaining. I think your content is a much needed counterweight to the far too many "DIY" extravagant cooking shows on YT, where even the weeknight meals presented are made from scratch, madr with pricy ingredients and presented like luxurious chores.
Keep it up man.
I like how the dish cooked so fast he needed multiple cameras but had enough time for a sponsor
he's looking pretty snazzy though
I did some advanced calculations and made the incredible discovery that he recorded it separately
@@samuellams3614 what was your final equation? Same as mine?
@@virtualabc7847 mine was 4x + 7.1y = -1, in standard form of course
Wow, it's almost like capturing footage and recording the voiceover and sponsor spot are all done separately. Moron.
I made this yesterday for my family, just the fries, not with eggs. I made four potatoes worth and the entire batch was empty within the span of ten minutes. This is one of the most easy and quick dishes I’ve ever made! If you’re just starting out cooking and want something fool proof, make this!
"I'm all about speed today."
*Adam YTP Squad, move out!*
😂
He's all about speed and this is literally his only job.
@@Yoyotwilight Hey, he has kids! I'm sure Adam is a very busy busy man..
out there in...
Georgia
ok maybe not
@@j__Shaww what
what is "YTP"? I saw it on several comments
I actually like letting the butter burn into the potatoes, it provides a somewhat rustic taste and texture. but i also try to use as little butter as possible when I'm burning it on purpose
Do u mean that you are browning it or you are just straight up burning it
White wine report:
No WW was used in this video
Also report includes him looking extremely dad wearing sunglasses
Report concluded
For now
Thank you
Thank you White Wine Report
"I'm all about speed today"
*watches on 2x speed to support the cause*
"You get your onion at the white end, and you get your fresh herb at the green end!" WHY HAS NOONE ELSE EXPLAINED IT THIS WAY YET. Thanks for the clarification Adam!!
Made this this morning - came out so good! Really enjoy all the small helpful tips along the way, like how to prep green onions or when to salt the potatoes. Great technique you could spin a lot of different ways!
I love adding the egg on top while my potatoes o’ brien are still too hot to eat. Cut the egg up and mix it in. The yolk sets around every bit of potato, onion, and pepper like a glaze. Little old bay seasoning works great here too. So good.
I've been doing something like this based on Chef John's recipes. His videos on home fries and french omelettes are great. But I never thought about doing peppers. When I cook the home fries and eggs, its always missing color and vegetables, so I think I will have to try this.
I made them, were really great, don´t like peppers though, so I used some mushrooms. As a spice I can recommend smoked paprika
His comment about the baby pepper absolutely sent me over the edge. 😂
Hey Adam! Can you do a video on making soft pretzels? 🥨
Really cool
sounds pretty cool
Has to happen
yes
please
ruclips.net/video/d-diB65scQU/видео.html this is a good vid on pretzels
If you eat this at work, is it work fries?
Anyone else who doesn’t really cook ? I just like watching Adam making stuff.
I just made this with some salt & pepper seasoning and it is so delicious! Thanks for the awesome recipe
Fried potato dishes are what got me into cooking. super easy yet full of potential for originality and creativity
Adam a year or 2 ago:
uploads “why i season my butter, not my steak”
me in 2021 who watches max the meat guy and lisa nguyen use compound butter like every video:
*UNDERSTANDABLE, HAVE A GREAT DAY*
i'll never understand the reasoning behind a dislike on any of your videos lol
you put so much effort to make the video entertaining, quick to the point, and detailed enough while also grabbing the viewers attention and yet people dont like it? super weird.
love the vids adam
I remember dislikes I remember...
"This potato will feed at least two people."
Yes, but what about second breakfast?
and afternoon tea
@@lsieman65 And a cutie traveler with a flying emergency food
One of my favorite youtubers. Before I started watching I wasn't confident at all at cooking. Adams Videos defiantly helped a lot and made my boys look forward to meals. Can't wait to make this meal for the Boys and me
Ramadan Mubarak! I have to make this! ❤️❤️
Ramadan Mubarak.
Hi happy ramadan
The vibe on this video is so happy that it's making me happy!
I literally made these yesterday. Guess I'm making them again this weekend. LOL
lowkey gonna vouch for Warby Parker as well just from personal experience
great company with STUPIDLY good prices, free lens replacement in the first year if they're scratched.
My family has always just called this meal Hash (short for hashbrowns) which was just an amalgamation of potatoes and whatever needs to be eaten left in the fridge. Left over steak, pot roast, veggies- anything that tastes good fried went in. My mom was a veggie nazi and would put odd veggies in the hash that arguably didn't belong in there like zucchini and daikon root. It never tasted odd which was surprising.
Now I'm feeling nostalgic so I think I will make this for dinner tonight. :) Thanks for the inspiration.
Gotta say great recipe I’ve done this on my own as my favorite one sheet breakfast. Simply cut the potatoes in to a bit smaller pieces and in on the sheet at 200°C on the top rack as to get some browining earlie on. After 10 minutes or so I add in the rest of the ingredients chopped a bit rudder and thicker especially the onions turn out great if you just quarter them. Toss everything on the sheet adding spices
Cooking for 20 minutes on the middle rack and adding the eggs on the sheet and have on the top shelf for about 5 minutes(varies depending on egg size). And Bamm similar taste with two dishes to clean and enough time to clean up the kitchen from last nights dinner while it’s in the oven
I adore the camera angles today! this is so cool! Also great recipe, gotta make this yummy meal once we're in the new house!
A handy variation for your potatoes-- use a covered frypan (or engineer a cover with another inverted skillet or even a piece of foil) and parboil the potatoes with the fat right in the skillet in one step. To do this, put the oil/butter, then potatoes, salt and pepper, then a healthy bit of water (maybe a half inch) into the skillet; cover and simmer over medium-low heat. When the potatoes are nearly soft enough, remove the lid and crank the heat to drive off the remaining water and brown the potatoes. Besides saving a pot to wash, the water also helps the fats and seasonings to permeate all the way through the potatoes.
You should make a live stream around dinner so people can cook dinner along with you
Like tell them the ingredients, directions, and start a live stream. People can cook with you that way
In the 6th ask adam he said that he wont because the point of youtube is videos without the boring part like cleaning up or waiting for something to carmilze
What a fun idea! We just need a supply list in advance.
Good to see adam making food while i reheat leftovers.
@@aidoll3692 you're not alone buddy😔
Another great and easy preparation for home fries is adding crispy bacon bits, finely chopped onion and just a touch of rosemary. That's how we make home fries, or "Bratkartoffeln" in Germany.
We use slab bacon of course, but i assume that's not as easy to get in most places overseas and it's also not neccessary since you'd want the bacon to be finely chopped anyway. The smokey notes go really well with potatoes, i highly recommend trying this. Serve it with some fried eggs and simple side salad and you're having a commonly eaten German weeknight meal.
Im not the kind of person who has breakfast often, i just hit the ground running.. with coffee. Making something like this lunch/dinner is absolutely awesome
Reminds me of my usual breakfasts as a child, in Israel we always ate shakshuka because it was my favorite as a kid and my grandma liked it too
The food lab uses the microwave for the potatoes in their potato hash recipe. Not sure if you’ve tried that but it might save some time and dishes
works well, you just need to mix the taters halfway to ensure even cooking in the microwave.
Tried it, even without the traditional spice at the end, it's really good!
1:09, can't wait to see that used in Adam Ragusea YTPs.
I never comment on videos, but yours I definitely had to come back and comment on. This video has only been up a few weeks, and we've made this recipe 3 different times, we love your videos! You're such a great teacher for healthy and tasteful cooking, and so practical and down to your level too!
This will be great for Ramadan, thanks Adam!
Ramadan Mubarak
@@sickboi2615 Ramadan Mubarak my brother, may you and your have a blessed one and may all your duas be answered!
@@AceHalford thank u ☺ btw im not muslim
@@sickboi2615 Doesn't matter, we're all the same 😊
@@AceHalford 🤗
I love how you teach efficiency.
My doctor: You need to watch your fats and avoid fried food for a while
Adam Ragusea the very next day: Yo here's this awesome home fries recipe
Always you go the extra mile with little details to make the recipe really shine. Outstanding! I’m putting this on the menu for next week.
These recipes are just so darn convenient when you don't have much time on hand. Absolute lifesaver
Adding oil to butter doesn't raise the smoke point of butter, but once you've mixed it together, it's no longer pure butter...you're dealing with a solution. And I'm pretty sure the solution would have a smoke point somewhere between that of the butter and oil. It's a great trick...works extremely well to get butter flavor with less burning.
Adam, can you make a video about the pros and cons of air fryers?
he's talked about them before. he thinks they're stupid because it's a tabletop convection oven and has practically nothing to do with frying. he refuses to say the phrase "air fryer".
@@adog3129 he thinks the name is stupid, but he uses one for fries and pop tarts
Ethan c
I am no longer making oven fries!! I just made these potato cubes and they are light, fluffy on the inside, and crispy on the outside. Couldn’t be more pleased!
That "You monster!" bit is gonna go in all of the memes, I can feel it
Yaasss... Finally someone who cuts peppers the same way as me. So much better!
5:53
a silent moment for comrade pepper
F
Idk the difference between you and other cooking channels but you are the best of em all
Did not expect video from Adam today, but I am glad that we got one!
Thursdays and mondays dude
@@virtualabc7847 Not sure why I was thinking Mondays and Fridays, but now as you say it, yeah, mb.
I do something like this as a staple most mornings. I usually use poached eggs, and occasionally I make the potatoes more like a German potato salad. That really makes Monday morning more bearable.
Just made this for my family: absolutely delicious! Thank you!
Instead of parboiling, you can get the same result by tossing your cut up potatoes in a bowl with a splash of water. Put a plate on top as a lid and zap in the microwave for four minutes. Quicker than waiting for a pot of water to boil.
Gordon ramsay in every one of his videos: 2:13
love your banter AND I learned to add vinegar to my potatoes to keep their shape as I always boil before I fry.
i am interested on your take on hash browns since looking online it seems everyone has weird tricks like microwaving / par boiling / baking / etc to get them perfect and i'm too lazy to try everything out
When i make something similar to this I often just put the dices potatoes on the pan with water filled like halfway through. Then I just let the water evaporate totally and only then do i add the oil, very efficient system, it doesn't require to dirty a pan for boiling the potatoes
Gotta love that: YOU MONSTER
This is my favourite recipe on this channel, I've made it over 20 times and it's still as good as the first time I made it. Appreciate it Adam!
Pepper: * is pregnant *
Adam: “you monster!”
this is super similar to my go-to meal for when im up too early/too late and we have no leftovers! might consider adding peppers the next time i make home fries. thanks adam!
I supposed you learned that vinegar trick from Ethan Chlebowski, who also used it to boil his potatoes while advancing your oven-based fries recipe in order to prevent the potatoes from breaking.
This is exactly what i thought.
I don’t believe Adam likes him very much
The best home fries imo are made from leftovers- pre-cooked and chilled potatoes cubed and thrown into a bowl (with a tiny bit of dried potato flakes or flour if they're too sticky), then shaken about to coat them, or, if they're not too wet, to fluff them slightly and rough up the outside. Then fry them in pork fat.
I'm hungry now.
wow just as i was craving breakfast food hahahah Adam uploads this
Is it just me or are these videos getting better & better?
The inclusion of the cameras and equipment is a nice touch.
As a Virgo I really appreciate the attention to details.
Also as someone with 'close ties' to Eastern Europe, please do not waste food, just because it doesn't "look good".
Great video!
"As a Virgo" lmao
Therapist: Adam without classes isn’t real he can’t hurt you
Adam without glasses: 3:57
just made is myself. took 25 min to make. washed it down with a bottle of cider. eggsellent dinner tonight. thx adam!
Hey Adam, Teflon coatings don’t break down till it is over 500 degrees for many mins. Very rare.
I usually use Zenni but, I'll give Warby a try. Thanks! 💖
"You just gotta do it swiftly and with some confidence, even if you have to fake your confidence." #lifeadvice
Already doing this kinda dishes like over 7/8 years, extremely tasty and fast for those heavy full planned days where you just want to lay down on the couch for several hours binge watching everything in the evening
The 1 Person who disliked must not like breakfast for dinner
49 dislikes by the time I got to watch this. I agree, they must either not like this kind of dinner, or they are just trolls.
@@scotthutson736 trolls loathe home fries, peppers, and eggs over easy confirmed
How on earth could this be called breakfast ? It's just a standard lunch or dinner! Not that it's a bad recipe or video...
If you make potatoes like this often highly recommend getting a small cast iron for deep frying. I daily a 2qt 'high top' made by Amazon Basics for $20 that comfortably cooks 3 large russets without oil sputtering over and making a mess. Start the oil on high early; add potatoes as you cut them (oil is still heating so first ones wont cook more than last), and add salt (optional spices); stir every 5 minutes, for 20-30 min; important to not over-stir, especially while crust develops. While potatoes are cooking start cutting onion and peppers and add to a carbon steel pan on med high to brown. Usually everything finishes around the same time and you combine with your favorite hot sauce. No egg since vegan but you could do your same process after the veges finish.
Let's get this video to 42069 dislikes
Hey adam we people of mexico, have a similar dish called papa con huevo but instead of home fries with over easy eggs we mix fried potatoes with a beaten egg and mix it in the pan and we add some caramelized onion and then put it on a corn or flour tortilla and thats breakfast!
This has been my breakfast of choice for years often with white onion instead of green though, I add sautéed spinach and mozza to the potatoes if I'm having it for supper.
Green onions are also a recyclable renewable source. Plant the chopped off root ends and you can grow more.