I love potatoes in pretty much any form. When I was a kid, my dad made “Susan fries,” which were pan-fried slices sprinkled with paprika. (Susan’s other big culinary contribution to my life: butterscotch chips in brownies. Seriously, try it.) Homefries made in a skillet were one of my first truly excellent dishes, and when I finally decided mashed potatoes weren’t against my religion, I fell hard and fast for them. But sometimes even I want something other than starch at breakfast or brunch, which is how we got to these Southwestern homefries. 
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