From the recipe author: I've taken everyone’s favorite brunch pair - eggs and potatoes - and turned up the heat with hot honey. These rustic potatoes are crispy on the outside, fluffy on the inside and covered in the perfect combination of sweet and spicy flavors. Serve these little delicacies with fried eggs for the ultimate runny yolk experience.

To make the potatoes

1. Preheat oven to 450F. In a large pot, add potatoes, 1 tablespoon of salt, and enough cold water to cover the potatoes by 2 inches.
2. Boil and reduce heat to a simmer for 20 min or until potatoes are very fork tender. Drain, gently pat dry, and set aside.
3. Add the honey, hot sauce, crushed red pepper flakes, and sea salt in a small bowl and whisk to combine.
4. Add half of the hot honey to the potatoes and toss to coat. Place potatoes on a baking sheet lined with parchment paper and space them evenly apart.
5. Firmly push down on each potato using the flat surface of a measuring cup or the bottom of a glass to smash them. Each smashed should be about 3/4"  thick. (Note: if potatoes stick to the measuring cup or glass, use a flat spatula to help release them). Drizzle or spray well with oil.
6. Bake for 25-30 minutes or until light golden brown. Flip potatoes to the opposite side with a flat spatula and spray/drizzle with oil. Bake for an additional 10 minutes until brown and crispy.
7. Remove from the oven and brush with the remaining hot honey mixture.

To fry the eggs

1. Heat oil in a pan over medium high heat.
2. Add eggs to the oil and let cook until the whites of the eggs are set and crispy on the edges.
3. Remove from heat and serve with potatoes. Garnish with fresh herbs, flaky sea salt, and black pepper.