I love this guy.
Adding the vinegar trick to my morning hash!
TLDR version. my comments are not bolded.
Step #1: Choose Your Potatoes Wisely
russet or yukon gold
Step #2: Par-Cook Your Potatoes With Vinegar for Maximum Crispness
Step #3: Add a Meat, Preferably Cured, and GET IT CRISP -
- highly recommend duck confit plus you can use the duck fat for step 4 (since duck fat by itself is expensive). I like pancetta/bacon as a cheaper alternative.
Step #4: Fry the Potatoes in Rendered Fat and Add More Fat Than You Think You Need
Step #5: Add Seasoning to Potatoes
i was given a meat seasoning salt/pepper mix but i use it for potatoes.
Step #6: Cook Potatoes, Meat, and Vegetables in Batches to Optimize
Step #7: Combine Ingredients Before Finishing
Step #8: Drain Eggs in a Strainer for Better Shape
Step #9: Baked, Fried, or Poached? Make Your Choice
Step #10: A Little More Oil Keeps the Eggs From Drying Out
Step #11: Top it Off Post-Bake!
FYI THIS TAKES A LONG TIME!!!!!!!! Don't try it if you're in a rush.