I don’t typically cook a big, hot breakfast. Most days, I like a quick fix, or I skip the meal altogether. But if I’ve got potatoes in the pantry on a leisurely weekend morning, you can bet I’ll make home fries with eggs. My version of home fries differs from my mom’s in that my potatoes are essentially steamed during the cooking process, instead of boiled beforehand. It’s important to cut the potatoes small and keep the pan covered the entire time, to ensure the potatoes cook through completely.

INGREDIENTS
2 tablespoons canola oil
3/4 pound potatoes, finely diced (about 2 medium)
1 large (6-ounce) red sweet bell pepper, finely diced
1/2 tablespoon sazón
1 teaspoon ground black pepper
1 teaspoon kosher salt
2 ounces scallions (about 4 stalks)

Optional
1/2 ounce fresh cilantro

TOOLS
medium (10-inch) skillet, with lid
measuring spoons
cooking spoon
kitchen scale
cutting board
chef’s knife

METHOD
1. Heat oil in skillet over medium-low heat until oil is shimmering.
2. Add potatoes and bell pepper. Season with sazón, black pepper, and salt.
3. Mix well, cover with lid, then let cook until the bottom browns – about 10 minutes. Meanwhile, rinse and slice scallions.
4. Add sliced scallions, mix well, re-cover skillet, and let cook until potatoes are tender – about 8 minutes. Meanwhile, rinse and chop cilantro.
5. Stir in chopped cilantro.

NOTES & TIPS
• In the right light, hot oil looks faintly iridescent; it “shimmers”. The surface also develops faint ripples. Don’t see it? Drop a tiny bit of diced veggies in the skillet. If oil immediately froths up, it is hot enough to cook with.
• 1/2 tablespoon sazón = 1 packet Sazón GOYA® con Culantro y Achiote (Coriander & Annatto)
• Reduce ground black pepper to 1/2 teaspoon to make it milder. Add in 1 diced jalapeño pepper, to make it spicier.

READY IN
30 minutes

YIELD
4 half-cup servings