Trim the tops of the jalapeno and sweet peppers. Then, cut a few thin rounds from the top of each pepper (to add in step 4 below), cut the remaining of each pepper into thin strips, then dice, cutting crosswise using kitchen scissors or a sharp knife.
For the Potatoes
Heat one tablespoon of the olive oil and the butter in a medium-sized skillet over medium-low heat until simmering. Add the potatoes and cook covered for 4-5 minutes until the potatoes start to soften and brown. Using a spatula, flip the potatoes and fry uncovered for another 4-5 minutes until they become crispy and fork-tender.
Next, set the burner to medium-high heat, then add the remaining oil if necessary. Add in the diced peppers and continue to cook until the peppers start to brown slightly.
Reduce the heat to low. Add the Scallions, Pepper Rounds, Oregano, Chili Pepper, Salt, and Pepper to taste, stir, and cook until fragrant, about 15 seconds. Cover to keep warm until serving.
For the Eggs
In a deep skillet or shallow pan, bring water and vinegar to a high simmer (ensure enough water to cover the eggs). Use about one tablespoon per quart of water. [1]
To poach eggs one at a time, gently swirl the water in a circular motion with a spoon at the spot where you will be dropping the egg. Crack the egg on the counter and slip it into the simmering water. Gently slide a spatula under the egg to loosen it from the bottom of the pan so the egg is floating. Cook for 3 to 5 minutes until the white sets and the yolk has filmed over. Using a spatula, slide the egg onto a slotted spoon to remove it.
To Serve
Plate the fried potato mixture, and place eggs over the top. Serve immediately with salsa and cheese. Enjoy!
KITCHEN NOTES
Footnote(s):[1] Vinegar helps to hold the egg whites together. Note: Do not add salt to the water as it dissolves the egg white.*The combination of the fried potatoes, peppers, scallions, and spices reheat very well in the microwave and can be quickly served with other main courses. Sometimes, I go wild with the amount fixed because they’re so darned good!