Short Order Home Fries Recipes

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.

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:

• Begin by precooking the potatoes. Arrange them in a microwave safe bowl, top with 1 tablespoon of butter and cover tightly with plastic wrap. Microwave on high until the edges of the potatoes begin to soften, 5-7 minutes, shaking the bowl (without removing plastic wrap) half-way through cooking.
• Meanwhile, melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add the onion and cook until softened and golden brown, about 8 minutes. Transfer to a small bowl.
• In the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Add the potatoes and pack them down with a spatula. Cook, without moving, until one side is brown, 5-7 minutes.
• Turn the potatoes, pack down again and continue to cook until well browned, another 5-7 minutes.
• Reduce heat to medium low and continue cooking the potatoes, stirring every few minutes, until crusty and brown, 9-12 minutes.
• Stir in the reserved onions, garlic salt and salt. Pepper to taste. Serve at once.
• NB - remember to turn down the heat for the last 9-12 minutes of cooking or the fries will burn.
• Cook's note - the best potatoes to use - medium starch or waxy varieties - Yukon Gold or Reds. High starch varieties such as russets and Idahos will break down leaving nothing but a greasy mash of spuds in your skillet.

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:

• 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.