Ingredients:

  • 2 lbs Russet or Yukon Gold potatoes, diced into ½ inch cubes
  • 3 tbsp vegetable oil
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ small onion, finely diced
  • 2 cloves garlic, minced
  • 1 medium jalapeño, seeded and minced
  • 6 large eggs
  • 2 tbsp unsalted butter
  • ¼ cup whole milk
  • ¼ tsp salt

Instructions:

  1. Heat the vegetable oil in a 12-inch cast iron or non-stick skillet over medium-high heat until it shimmers.
  2. Add the diced potatoes in a single layer. Let them sit undisturbed for 4–5 minutes until the bottoms are mahogany-colored and crisp.
  3. Toss and cook for another 5–7 minutes until all sides are golden.
  4. Lower the heat to medium. Push the potatoes to the edges of the pan and add the diced onion and jalapeño to the center.
  5. Sauté for 3 minutes until the onions are translucent and fragrant, then stir in the minced garlic and cook for 30 seconds.
  6. Mix the potatoes and aromatics together so the potatoes are coated in the oils.
  7. Whisk the eggs, milk, and salt in a bowl until fully combined.
  8. Melt the butter into the potato mixture, then pour the egg mixture over the potatoes.
  9. Let the eggs sit for 20 seconds, then gently fold them from the outside in using a spatula.
  10. Remove the pan from the heat while the eggs still look slightly wet to allow residual heat to finish cooking.