A true American classic, these are breakfast potatoes that should make an appearance worldwide. Crunchy on the outside, soft on the inside, all jumbled up with sweet fried onions and a little kick from the chilli. Throw an egg on top and there’s your weekend!
Place the potatoes in a large pot and add salted water just to cover.
Bring to a boil and then simmer until the potatoes are just starting to soften. Drain.
In a large frying pan, saute the onion and capsicum (and fresh chilli if you have it!) in a little of the oil until soft. Add the garlic and cook for 2 minutes. Remove then onion and garlic to a plate.
Heat enough olive oil to really coat the bottom of the pan and add the drained potatoes. Cook over medium heat, lifting and scraping often so the potatoes develop a crunchy brown crust (a cast-iron pan is brilliant for this).
Season with salt, pepper and a little smoked paprika to taste.
Add the onion and garlic that you sauteed earlier, and the butter. Stir to melt the butter and heat the veggies.
Serve as a side on your breakfast plate, or with a couple of fried eggs on top. Don't forget the hot sauce!