QUICK AND EASY HOME FRIES
A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.
Provided by magicallydelicious
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 3
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..
Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g
HOME FRIES
Steps:
- In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.
Nutrition Facts : Calories 349 calories, Fat 21g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
LINDA'S AWESOME HOME FRIES
I was looking for a little added flavor in my home fries this morning and created this luscious recipe. They were AWESOME! I splurged and had them with fried eggs and toast for a DELICIOUS weekend breakfast. GREAT flavor and just a little spiciness from the seasoning. They are REALLY good! I cooked these on med-high, and from the starting of peeling the onion to putting them on my plate was 45 mins., so if you cook them on high it is going to take less time, and if you cook them on med. it's going to take longer. Med-high worked perfect for me, as it browned the home fries nicely and didn't scorch the onions! See my picture. If you have a lg. cast iron frying pan, I would suggest using it, as they make the "BEST" home fries :)
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a lg. cast iron frying pan add olive oil.
- Fry sliced onions on med-high, for about 5 minutes and often so they don't stick.
- Push onions to one side of the frying pan, and add raw chopped potatoes.
- Cook potatoes and onions turning often to brown evenly. When potatoes are a golden brown, mix onions in with potatoes.
- Add garlic, and mix in with potatoes and onions.
- Add Tony Chachere's Creole Seasoning. Mix in with potatoes.
- Salt and pepper, to taste.
- Serve.
HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 8
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.
VERY CRISPY HOME FRIES
This recipe is a little time consuming and has frying and re-frying involved, but in my opinion, it is worth every minute it takes to do it.
Provided by Tiomarrano
Categories Breakfast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube or wedge the potatoes.
- Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
- Heat oil in skillet.
- Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
- While oil is heating, in a colander drain potatoes.
- Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
- When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
- **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
- When browned and lightly crisped remove from oil and drain on paper towel.
- While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
- Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
- Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
- Add a little more oil and turn heat back up to get it hot.
- (Watch and have lid ready to protect yourself in case of "spitting" oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
- Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
- When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
- Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
- You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
- When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
- Enjoy.
LINDA'S HERBED HOME FRIES
What's not to love about these deliciously flavored taters? They are great with eggs, bacon and toast, or as a side to pork chops, and hamburger and sausage patties. Heck, they are good with just about anything!
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the oil, in a large non-stick frying pan, over med-high heat.
- Put the onions on one side of the frying pan, then put the potatoes on the other.
- Sprinkle the spices over the top.
- Mix in the garlic with the onions. Stir well.
- When onions are tender add the garlic and onion mixture to the potatoes.
- Cook until the potatoes are tender and nicely browned, stirring frequently so the onions and garlic don't burn.
Nutrition Facts : Calories 477.3, Fat 13.9, SaturatedFat 2, Sodium 28.4, Carbohydrate 81.5, Fiber 10.2, Sugar 5.5, Protein 9.4
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