I’m not really sure what prompted me to put the flavors of kung pao chicken and potatoes together. But I’m glad I did! And who would have thought that I’d borrow a tip from Kenji J. Lopez’s breakfast hash recipe on Serious Eats? Par-cooking the potatoes in vinegar-spiked water produced cubes that were firm on the outside yet fluffy on the inside. The potatoes stood up to the second cooking stage—the stir-frying—and didn’t fall apart in the pan.

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