Angry Egg* Recipe

Prep potatoes

Peel the russet potato and cut into 1/4–1/2 inch sticks. Rinse in cold water until the water runs clearer to remove excess starch, then pat dry thoroughly with a kitchen towel.

Heat a large skillet over medium-high heat and add 1/2 cup vegetable oil. If you prefer shallower frying, use a wide nonstick or cast-iron pan and tilt as needed so potato sticks fry evenly. Oil is ready when it shimmers and a small piece of potato sizzles on contact.

Working in a single layer (you may need two batches), add the potato sticks to the hot oil in a single layer. Fry, stirring occasionally or flipping with a spatula, until edges are golden and crisp, about 6–9 minutes depending on thickness. Reduce heat to medium if they are browning too fast.

When fries are crisp and cooked through, transfer to a paper-towel-lined tray. Immediately toss with 1 tsp olive oil, 1/2 tsp smoked paprika, 1/4 tsp onion powder, 1/4 tsp garlic powder, 1/2 tsp kosher salt and 1/4 tsp black pepper so seasoning adheres while fries are hot. Keep warm.

Cook your chosen breakfast meat while the potatoes fry so everything finishes together. For bacon: cook in a cold skillet over medium heat, turning, until crisp (about 8–10 minutes). Drain on paper towels and chop into bite-sized pieces. For sausage patties: cook over medium heat 4–5 minutes per side until browned and cooked through, then chop. For ham: sear slices 1–2 minutes per side until browned. Reserve rendered bacon fat if you want extra flavor for the eggs.

Timing

Once hoe fries are resting and meat is cooked, reduce heat to medium-low for eggs so they finish to your preference without overcooking the fries or toast.

Fried or Sunny-Side/Over-Easy/Over-Hard eggs

Heat a nonstick skillet over medium-low and add 1 tbsp butter (or 1–2 tsp reserved bacon fat). Crack two eggs into the pan. For sunny-side: cook 2–3 minutes until whites are set but yolks runny; cover briefly (30–60 seconds) if you prefer whites fully set. For over-easy: cook until whites set, flip gently, cook 10–20 seconds more. For over-hard: flip and cook 1–2 minutes until yolks fully set. Season with 1/8 tsp black pepper and a pinch (about 1/8–1/4 tsp) kosher salt.

Scrambled (if chosen)

Whisk 2 eggs with 1 tbsp milk and 1/8 tsp salt. Melt 1 tbsp butter in a nonstick skillet over medium-low. Pour eggs in and let set briefly; stir with a spatula, folding gently until soft curds form, about 2–3 minutes. Remove just before fully set to stay moist. Stir in some chopped cooked breakfast meat if you want the dish 'sloppy.'

To make the dish 'sloppy' — after eggs are cooked, plate hoe fries, top generously with chopped breakfast meat, then place eggs on top. Spoon any pan juices or a little hot sauce (about 1 tsp) over the eggs and fries. Garnish fries with chopped parsley if using.

While eggs cook, toast 2 slices of bread to your liking. Spread 1 tbsp butter across the hot toast so it melts. Optionally rub with a cut garlic clove for extra flavor.

Plate: place a generous portion of hoe fries on the plate, sprinkle chopped breakfast meat over them, top with the two eggs. Serve the buttered toast on the side. Offer additional hot sauce at the table for extra heat.