Breakfast Home Fries Recipes

Steps:

• Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Steps:

• Wash & cube potatoes into medium size cubes, skin on or off.
• Heat 10" skillet to medium heat, add margarine and olive oil.
• Add potatoes and stir to coat with oil & margarine.
• Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
• Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
• Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.

Steps:

• Preheat the oven to 400 degrees. Shred the potatoes and onions (in a food processor or with a hand-held shredder), place them in a large bowl, add the vegetable oil, salt and pepper, and mix well.
• Oil 2 9-by-13-inch nonstick baking sheets and place the potato mixture on the sheets in 12 mounds. Flatten them to a thickness of 1/2 inch and form them into neat, round cakes. Bake for 30 minutes, or until the undersides of the cakes are browned. It is not necessary to turn the cakes. Remove them from the oven and allow to cool completely before lifting from the sheet.
• Wrap the cakes individually, place them on a flat sheet, and freeze. To use, defrost two or more cakes in the microwave (or overnight in the refrigerator) and fry on both sides in butter, bacon fat or oil until nicely browned. Alternatively, put the frozen cakes directly onto the rack of a toaster oven set for dark and toast until browned but not dry in the center.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Preheat the oven to 350 degrees F.
• Cook the onions, potatoes and garlic: In a large bowl, toss the onions in 2 tablespoons oil, season generously with salt and pepper and spread on one side of a sheet pan. In the same bowl, toss the potatoes in 1 tablespoon oil, season generously with salt and pepper and spread on the other side of the sheet pan. Toss the garlic in the same bowl with a little oil, season with salt and pepper and add to the sheet pan. Bake in the center of the oven until completely tender when pierced with the tip of a knife, about 40 minutes. Set aside to let cool.
• Cook the peppers: In a large cast-iron skillet over medium heat, heat 3 tablespoons oil until hot. Add the peppers with a generous pinch of salt and cook over medium heat until tender and slightly browned, 5 to 8 minutes.
• Cook the home fries: Add the onions and garlic to the peppers and stir to combine. "Crush" and break the potatoes into pieces with your hands or the bottom of a pan and add them and any juices from the pan to the peppers and onions. Season with salt and red pepper flakes. Cook the potato mixture over medium-high heat until the bottom is browned, 2 to 3 minutes, then flip and cook for another 2 to 3 minutes.
• Stir in the Parmesan and vinegar. Top with the Cheddar. Place the skillet in the oven and bake until the cheese is browned, 8 to 10 minutes. Season with salt just before serving.

Steps:

• Chop onions into small pieces and cube potatoes into small cubes.
• Add cubed potatoes to the zip lock bag along with 0.5 tablespoon olive oil, marjoram, oregano, black pepper, curry powder, table salt and cayenne pepper. Mix this mixture around in the bag until the potatoes are well coated with everything.
• Coat medium-sized frying pan with 2 tablespoons olive oil. Set heat to medium.
• Add the chopped onion and minced garlic to oil and saute for no more than 2 minutes.
• Add contents of ziplock bag to the pan with the onions and garlic.
• Mix the ingredients in the pan and cook for 10 minutes with the cover on to soften the potatoes, stirring occasionally to prevent the potatoes from sticking.
• After 10 minutes, remove the cover and cook for another 10 minutes to crisp the potatoes.
• When 10 minutes is up, add the ketchup on the top of the layer of potatoes and mix well. Cover and cook for another minute. Serve.