Ultra-crisp potatoes fried in chorizo fat with chunks of chorizo, seared green chilies, and scallions, all topped with baked eggs, avocado, and cilantro. It's a heck of a way to start the day.

Why this recipe works:

Par-boiling the potatoes gelatinizes starches so that they can crisp up better when the potatoes are subsequently fried.

Adding vinegar to the par-cooking liquid means that pectin, the organic glue that holds together vegetable cells, will not be destroyed as efficiently. This allows the potatoes to soften and cook without falling apart.

Frying the potatoes in chorizo fat builds their flavor.

Cooking all ingredients—potatoes, chorizo, and vegetables&mdash separately lets us ensure that each is perfectly cooked.

Straining the eggs through a fine-mesh strainer helps them keep a more natural shape during baking.

Post-bake toppings add freshness to a hearty meal.

Notes: Russet potatoes will give you crisper end results, but the potatoes will fall apart a bit. Yukon golds will hold together and will have slightly creamier centers and less crispness than russets.