BASIC HOME FRIES
I just love home fries and this is a great basic recipe for a delicious breakfast! Yum! I love these with ketchup. Adapted from Mollie Katzen's Sunlight Cafe Cookbook. :)
Provided by Sharon123
Categories Breakfast
Time 1h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- If you like, scrub potatoes and cut into 1/2" cubes. Place in pan with water to cover and bring to a boil. Cook until just tender, then drain and set aside. You may prep in advance, store them in fresh water in a tightly covered container in the reefigerator. Drain and dry completely befroe using. You don't need to bring to room temperature. I sometimes skip this part and cut smaller and throw into pan.
- Place a 10" skillet or saute pan over medium heat on stovetop. After a few minutes, add 1 tbls. of the olive oil(or enough to cover the bottom of the pan, wait about 10 seconds, then swirl to coat pan. Turn the heat up to medium high and add half the potatoes, spreading them into a single layer in the hot oil. Let cook a few minutes, then turn down the heat to medium and let cook, without stirring for 5-8 minutes. Resist stirring.
- Sprinkle in about 1/8 teaspoon of the salt and turn the potatoes over, using a metal spatula. I check to make sure they are getting nice and brown and crispy on the underside before turning. If they are not, let cook a few more minutes. Spread into a single layer and cook without stirring for another 5-10 minutes, or until golden brown. Scrape from the bottom to loosen the potatoes, and toss them around in the pan. Cook for another minute or two, then move them to a bowl, scraping out and saving all the tasty brown tidbits from the bottom of the pan. Repeat this procedure with the remaining potatoes, using another tbls. or so of the oil and another 1/8 teaspoons salt.
- After cooking the potatoes, scrape out the pan and wipe with a damp paper towel.(I sometimes skip wiping out the pan if it is fairly clean). Return pan to heat and when hot, add remaining tbls. of oil. You can also melt in a little margarine or butter if you like. Wait 10 seconds, then swirl to coat bottom of pan.
- Add the onions and saute over medium heat for 5-10 minutes, or until it becomes very soft. Sprinkle in the remaining 1/4 teaspoons salt, along with herbs, bell peppers, and garlic. Continue to cook, stirring often, for another 5 minutes or so.
- Return the potatoes to the pan and stir them into the onion mixture. Saute over medium heat for another 5-10 minutes(more if needed), or until everything is done to your liking.
- Taste to adjust the salt, and grind in some fresh black pepper.
- Serve hot or warm, topped with your favorite toppiings. Enjoy!
Nutrition Facts : Calories 300.1, Fat 10.4, SaturatedFat 1.5, Sodium 307.8, Carbohydrate 48.1, Fiber 6.5, Sugar 5.2, Protein 5.6
MUSHROOM, TOMATO AND ONION OMELET WITH HOME FRIES AND BACON
Steps:
- Preheat the oven to 400 degrees F.
- Place the bacon on a baking sheet and bake to the desired crispness, 12 to 15 minutes.
- Meanwhile, quarter the potatoes and place them and the garlic in a medium pot with cold water to cover; add salt. Bring to a boil over high heat, then lower the heat and simmer until potatoes are fully cooked and soft, about 15 minutes. Drain well.
- While potatoes are cooking, start on the omelet filling: Cut the onion into small dice; you'll need 1/2 cup. Remove and discard the stems from the mushrooms, then thinly slice the caps. Seed the tomatoes and cut into small dice.
- In a skillet over medium heat, sweat half of the onions, seasoned with salt, in some olive oil until translucent and soft, about 5 minutes. Add the mushrooms, season with salt, and continue cooking until slightly soft, another 5 minutes. Add the tomatoes; cook for 3 to 4 more minutes. Add salt to taste.
- Whisk the eggs together with 2 tablespoons water and 1/2 teaspoon salt until fluffy. Set aside.
- Heat a cast-iron skillet over medium-high heat; add olive oil to coat the pan. Add the remaining 1/4 cup diced onions and cook for 2 minutes. Add the potatoes; cook until golden brown and crispy, about 6 minutes.
- Place a nonstick skillet over medium heat; add olive oil to coat. Add the egg mixture and cook until set, frequently moving the edges away from the pan with a rubber spatula. Sprinkle with a layer of shredded fontina, add the filling to the middle, and fold the omelet. Cook until the cheese has melted, another minute or two.
- Arrange all--bacon, home fries and omelet--on a serving platter, sprinkle with fresh chives, and serve with pumpernickel toast on the side.
HOME FRIES WITH ONIONS AND CHIVES
Categories Onion Potato Brunch Side Sauté Fall Chill Chive Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 6 servings
Number Of Ingredients 7
Steps:
- Cover potatoes with salted cold water by 1 inch in a large pot, then boil until just tender when pierced with a knife, about 20 minutes. Drain potatoes and cool completely, then chill, wrapped in plastic wrap, at least 8 hours.
- Quarter potatoes lengthwise and cut crosswise into 1/2-inch pieces.
- Cook onions with 1/4 teaspoon salt and 1/4 teaspoon pepper in 1 tablespoon butter in a 12-inch nonstick skillet over moderately low heat, stirring occasionally, until pale golden, 10 to 15 minutes, then transfer to a bowl.
- Heat 1 tablespoon butter and 1 tablespoon oil in skillet over moderately high heat until foam subsides, then sauté half of potatoes with 1/4 teaspoon salt and 1/8 teaspoon pepper, stirring occasionally, until golden, 8 to 12 minutes. Add half of onions and sauté, stirring occasionally, until potatoes are golden brown, about 3 minutes. Transfer to a bowl and keep warm, covered. Cook remaining potatoes and onions in same manner.
- Return all vegetables to skillet and gently toss with remaining tablespoon butter and chives until butter is melted. Season with salt and pepper.
QUICK & CRISPY HOME FRIES
In order to get a crispy crust like the fries at your local diner you need to precook and cool them. When you pan fry a cold starch, it gets a beautifully crispy surface.
Provided by Chef John
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 2
Number Of Ingredients 9
Steps:
- Arrange potato pieces evenly on a microwave-safe plate. Microwave on high until just tender, about 4 minutes. Let cool to room temperature. Cut potatoes into bite-size chunks.
- Heat butter and olive oil in a non-stick skillet over medium-high heat. When butter melts and starts to turn brown, swirl the pan and add the potatoes. Shake pan to arrange in an even layer. Season with salt, pepper, paprika, garlic powder, and onion powder.
- As potatoes brown, toss them and keep turning them every few minutes until they are crusty and crispy-edged and a rich reddish-brown color, 10 to 12 minutes. If potatoes seem to be cooking too quickly, reduce heat to medium. Serve topped with chopped chives.
Nutrition Facts : Calories 612.5 calories, Carbohydrate 101.1 g, Cholesterol 15.3 mg, Fat 19.8 g, Fiber 7.4 g, Protein 12.1 g, SaturatedFat 5.6 g, Sodium 146.9 mg, Sugar 3.8 g
STEVE'S FAMOUS GARLIC HOME FRIES
Home fries with lots of flavor - a big hit every time!
Provided by BACHELORSTEVE
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Melt the butter or margarine in a large skillet over medium heat. Add the potatoes and spread out in an even layer. Cover and cook for about 5 minutes. Season with garlic, paprika, salt and pepper; stir to coat potatoes evenly.
- Cover and cook for another 15 minutes, turning potatoes occasionally. Remove cover, and mix in chives. Increase heat to medium-high and cook for another 10 minutes, stirring frequently, or until potatoes are tender.
Nutrition Facts : Calories 139.3 calories, Carbohydrate 20 g, Cholesterol 15.3 mg, Fat 5.9 g, Fiber 2.6 g, Protein 2.4 g, SaturatedFat 3.7 g, Sodium 120.5 mg, Sugar 0.9 g
ZESTY HOME FRIES RECIPE
Liven up the breakfast table in under an hour with our Zesty Home Fries Recipe. You'll be amazed at how easy it is to prep our Zesty Home Fries Recipe.
Provided by My Food and Family
Categories Spices
Time 57m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Toss potatoes with dressing and pepper in 15x10x1-inch pan sprayed with cooking spray. Spread into single layer.
- Bake 40 min. or until vegetables are tender, stirring in onions after 20 min.
- Sprinkle with parsley and bacon; stir. Top with cheese. Bake 2 min. or until cheese is melted.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g
CHUNKY RUSTIC-STYLE HOME FRIES
Again this recipe comes from a favorite cookbook of mine "A Real American Breakfast: The Best Meal of the Day, Any Time of the Day" by Cheryl Alters Jamison and Bill Jamison. Please Note: If you don't have leftover potatoes for the Home Fries, you can make equally good home fries from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir while you're preparing the rest of your breakfast and figuring out your going to do with the rest of your day.
Provided by - Carla -
Categories Breakfast
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
- Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
- Cook for 20 minutes, during which you should hear only a faint cooking sound.
- Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
- When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired.
- As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
- Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
- During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
- The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.
- Plate them up immediately, scatter with chives if you wish, and serve.
Nutrition Facts : Calories 215.9, Fat 8.8, SaturatedFat 5.5, Cholesterol 22.9, Sodium 12.2, Carbohydrate 31.8, Fiber 4.2, Sugar 2.4, Protein 3.8
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