Potato Hash with Peppers and Onions

• 1 ½ pounds russet potatoes (about 4 medium), peeled and cut into ½-inch cubes
• 2 tablespoons vegetable oil
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 teaspoon Frank’s RedHot or other hot sauce, or more to taste
• Kosher salt and freshly ground black pepper
• 4 large eggs (optional)

If using the eggs, adjust an oven rack to the upper-middle position and preheat the oven to 400°F. Spread the potatoes on a large microwave-safe plate, cover with paper towels, and microwave on high until heated through but still slightly undercooked, 4 to 6 minutes.

Heat the oil in a 12-inch cast-iron or nonstick skillet (or divide between two 10-inch skillets) over high heat until lightly smoking. Add the potatoes and cook, stirring and tossing them occasionally, until well browned on about half of the surfaces, about 5 minutes. Reduce the heat if the pan is smoking heavily.

Add the peppers and onions and cook, stirring and tossing occasionally, until all the vegetables are browned and charred in spots, about 4 minutes longer. Add the hot sauce and cook, stirring constantly, for 30 seconds. Season to taste with salt and pepper. If not using eggs, serve immediately.

If using eggs, make four wells in the hash and crack the eggs into them. Season the eggs with salt and pepper, then transfer the skillet to the oven. Cook until the whites are just set, about 3 minutes. Serve immediately.

Note: The potatoes can also be parcooked on the stovetop instead of in the microwave. Cover them with cold salted water in a large saucepan and bring to a boil over high heat, then reduce to a simmer and cook until they are just barely undercooked. Drain and continue with Step 2.