Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add a pinch of salt and bring to a boil. Cook until just tender when pierced with a fork, about 6–8 minutes. Drain well and let steam-dry for 2 minutes.

Sauté aromatics

While potatoes are boiling, heat a large nonstick or cast-iron skillet over medium-high heat. Add olive oil and when shimmering, add sliced onion and diced green pepper. Sauté, stirring occasionally, until softened and starting to brown, about 4 minutes.

Crisp the potatoes

Increase heat to medium-high if needed. Add the drained potatoes in a single layer. Sprinkle with paprika, garlic powder, 0.75 tsp salt and 0.25 tsp black pepper. Let potatoes cook without moving for 2–3 minutes to develop a crust, then stir and press down occasionally until golden and crisp on most sides, about 6–8 more minutes total. Taste and adjust seasoning. Transfer home fries to a warm plate and keep in a low oven (around 200°F / 95°C) if serving later.

Eggs & Seasoning

Prepare eggs

Crack 4 large eggs into a medium bowl. Add 2 tablespoons whole milk, 1 tsp salt and 1/4 tsp black pepper. Whisk vigorously until uniformly combined and slightly frothy, about 20–30 seconds. If using chives, have them ready for garnish.

Cook eggs (scrambled)

Heat a nonstick skillet over medium-low heat and add 1 tablespoon unsalted butter. When butter is melted and foaming but not browned, pour in the egg mixture. Let sit undisturbed for 10–15 seconds until edges just set. Using a silicone spatula, gently sweep eggs from the edges toward the center, forming large soft curds. Continue to cook, folding rather than stirring vigorously, until eggs are mostly set but still slightly glossy and creamy, about 2–3 minutes total. Remove from heat — residual heat will finish them. Taste and adjust salt/pepper. Garnish with chopped chives if desired.

Alternate: Fried or Poached Eggs

If you prefer fried eggs: heat 1 tbsp butter in a skillet over medium, crack eggs in, cook until whites are set and yolks to your liking (sunny-side up about 2–3 minutes). For poached eggs: bring 3 in. water in a deep pan to gentle simmer with 1 tsp vinegar and poach eggs 3–4 minutes for runny yolks.

Fruit Garnish

Wash and prepare fruit: hull and halve strawberries, rinse grapes and pat dry, and peel and section half an orange or a small clementine. Arrange fruit attractively on the plate or in a small ramekin alongside the eggs and home fries. Tuck a few fresh mint leaves among the fruit for color, if using.

To Serve

Plate the platter: place a generous portion of home fries on one side of a warm plate, add the scrambled (or fried/poached) eggs beside them, and position the fruit garnish to the remaining space. Offer hot sauce or ketchup on the side. Serve immediately while hot.