10 oz Russian banana potatoes or fingerling potatoes, diced
1 torpedo onion, cut in half and thinly sliced
4 small garlic cloves, roughly chopped
4 asparagus spears, cut into small medallions
5 stalks of kale, ribs removed and leaves thinly sliced
Chives, thinly chopped for garnish
Freshly ground black pepper
Red chili flakes
1 tbsp good extra virgin olive oil
In a nonstick pan, heat the olive oil over medium heat. Add the potato and onion, a generous pinch of salt, some freshly ground black pepper, and a pinch of red chili flakes. Stir to coat. Cover the pan with a lid and cook until potatoes are tender, about 20-25 minutes. Make sure to stir the potatoes every so often to make sure they evenly brown.
Once the potatoes are close to being done, add the garlic, asparagus, parsley leaves, and kale. Stir and continue cooking with the lid off until the potatoes are finished. Taste. Season with salt and pepper.
In a small saucepan, bring about 3 inches of water to a boil. Once boiling, turn down to a simmer, add a splash of red wine vinegar, and slowly slide in 2 eggs next to each other. Let them sit and cook for 3-4 minutes or until the yolk has just started to set. In individual bowls, divide the home fries. Top with poached egg and finish with chives, sea salt, and black pepper.