Part 22 (2/2)

DINER HOME FRIES.

SERVES 4 TO 6.

TIME: 50 MINUTES.

This is how we do it in Brooklyn: boiled and lightly fried potatoes with green peppers and onions. It's pretty bare bones but no breakfast would be complete without them. We prefer not to spice these up because we're usually serving them with other flavorful foods and we don't want them to overpower the others. But for some Irish flair, drizzle a little malt vinegar over these spuds.

For nicely browned and evenly cooked home fries, use your biggest pan to avoid overcrowding.

To makes things faster: If you know in advance you are preparing these for breakfast, boil the potatoes the night before, drain them, and chill them in a sealed container overnight. Bring them to room temperature before cooking.

2 pounds Yukon gold potatoes (4-6 potatoes), cut in

half lengthwise, sliced inch thick or so

3 tablespoons vegetable oil

1 green bell pepper, seeded, cut into -inch-wide,

inch-long pieces

medium-size onion, cut into -inch-wide, inch-long

pieces

teaspoon salt

teaspoon ground black pepper

PLACE THE sliced potatoes in a pot and cover with cold water. Cover the pot and bring to a boil. Once the potatoes are boiling, lower the heat to medium and cook for about 15 more minutes, until the potatoes are easily pierced with a fork but still firm. Drain and set aside.

Heat 2 tablespoons of the oil in a large, heavy-bottomed skillet over medium-high heat. Add the potatoes and flip them around with a spatula to coat them in oil. Cook undisturbed for 5 to 7 minutes; they should be lightly browned. If they are not, bring the heat up a bit. Cook for 10 more minutes, stirring and tossing occasionally to brown all sides. They won't all get browned and crispy; just do your best.

Add the peppers, onions, salt, and pepper, and another tablespoon of oil, and cook for 5 to 7 more minutes, stirring often, until the onions and peppers are lightly browned. Cover to keep warm until ready to serve.

TOFU FLORENTINE.

SERVES 4.

TIME: 1 HOUR.

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