Awesome Home Fries and Eggs

What can make humble home fries and eggs awesome... and fill you home with a wonderful aroma at the same time?  Check this out - 

Ingredients:

4 tablespoons (1/2 stick) unsalted butter

4 medium russet potatoes, peeled, cut into 1 inch chunks and parboiled in salted water until just done but still firm

1/2 sweet onion cut into strips

1 teaspoon sumac * (or sub with garam masala)

1/2 teaspoon paprika

1/4 teaspoon turmeric

1 teaspoon lime juice

Kosher salt

1/2 teaspoon freshly ground black pepper

1 tablespoon vegetable oil

1 Fresno chile, chopped or thinly sliced

1/4 cup coarsely chopped mixed herbs - an equal combination of cilantro and parsley

4 large eggs

* Sumac is a widely used, essential spice in Middle Eastern and Mediterranean cooking. It has a tangy lemony flavor, although more balanced and less tart than lemon juice. It's used in everything from dry rubs, marinades, and dressing. But its best use is sprinkled over food before serving. It's great over vegetables, grilled lamb, chicken and fish. Not readily available in supermarkets, but it is available easily on line and worth having some in your spice cabinet. When mixed with thyme and sesame seeds, it is called za'atar.

For the Home Fries: 

Heat the butter in a large cast-iron skillet over medium-high heat until it begins to shimmer. Add onion and cook until soft, about 5 minutes.

Add the potatoes, garam masala, paprika, turmeric and a very generous amount of salt and toss to coat the potatoes and onions. 

Use a spatula to press and crush the potatoes against the bottom of the pan. Cook until golden brown and crisp on the bottom, about 5 - 7 minutes. 

Turn over in large chunks and press again to crisp the other side. 

Cook until browned on the bottom, another 5 - 7 minutes.

Taste and add salt as needed.

While the potatoes crisp, heat the vegetable oil in a non-stick skillet over medium heat. Add the chiles and cook, stirring, until warmed and very slightly softened, about 1 minute. Add the herbs.

Spoon the chile herb mixture over the potatoes and drizzle with the lime juice. 

Serve straight from the pan. Leave a little of the oil and herbs in the pan.

For the eggs: 

Cook the eggs as you like in the pan you made the herb chili sauce.