When we discovered these home fries in the Avenue's lone greasy spoon, we abandoned all other breakfast haunts: We had found the one. We've spent many mornings trying to figure out the secret to these almost-caramelized spuds with perfectly crisped exteriors. Finally we got the scoop-they're cooked three times: boiled, sauteed with onion and margarine, then griddled just before serving. Even knowing the process, one couldn't replicate these heavenly potatoes. Plus: fluffy scrambled eggs, addictive corned beef hash, efficient service.