Crispy Breakfast Potatoes

Place 1 pound potatoes in a large saucepan and cover with water. Bring to a boil over high heat and cook for 10-15 minutes or until tender. You can tell when they're done by sticking a sharp knife into the center of the spud - if the knife pulls out easily, they're done.

Drain the water from the tubers and set them aside to cool.

When they're cool enough to handle, use a sharp paring knife and peel away the skins - they will slide off pretty quickly, and it doesn't have to be perfect. (Conversely, you can also leave them on).

Dice the home fries into ½" pieces and spread them in a single layer on your cutting board for more heat to evaporate. For frying, you want them to be as dry as possible; evaporation will help.

Add two tablespoons of oil to the skillet and heat over high heat. When the oil and pan are hot, add the potato dice and gently spread them out in the pan so they're not crowded and in a single layer. Sprinkle with 1 teaspoon kosher salt and ½ teaspoon black pepper. Cook for 3-5 minutes WITHOUT TOUCHING OR STIRRING.

Shake the pan and if you're handy with it, you can gently toss the diced spuds. If you're not as comfortable with tossing them, use a spatula to gently flip them and cook for another 3-5 minutes. The potatoes will start to take on some color.

Cook for about 10 minutes, shaking and flipping until they're a dark golden brown and crispy on most sides. If the potatoes need additional oil to crisp, drizzle it in 1 teaspoon at a time before adding more. Transfer to another dish.

Heat 2 teaspoons of olive oil in a large 12" nonstick skillet over medium-high heat. Add ¼ cup onion, ¼ cup green pepper and 2 scallions and cook for 2-3 minutes or until crisp tender and fragrant. Transfer the veggies to a small bowl and set aside.

Add the potatoes back to the pan and sprinkle with ¼- ½ teaspoon smoked or sweet paprika. Toss to combine evenly. When the breakfast potatoes are heated through and crisp, serve.