Ingredients

The following ingredients have 4 Servings
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  • P
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Instruction

  • <p>In a microwave-safe bowl, combine the potatoes and 1 inch (2 cm) of water. Cover and cook on high until the potatoes are partially cooked, 5 to 6 minutes. Drain the potatoes and set aside.</p> <p>Heat the oil in a large cast-iron frying pan over mediumhigh heat until shimmering-hot. Add the onion, garlic, pepper and jalapeños and cook, stirring occasionally, until the onion is translucent and the peppers are softened, about 8 minutes.</p> <p>Reduce the heat to medium, then stir in the potatoes, 1 teaspoon salt, the black pepper and paprika. Pour the stock into the pan and cook, stirring only once in a while, until the potatoes are cooked, the whole mess is golden and crispy things happen, about 15 minutes.</p> <p>Taste and add more salt if it’s not already super delicious. Sprinkle with the cheese, cover, and cook until the cheese is melted, another 3 to 4 minutes. Serve with the eggs and hot sauce, of course.</p>