Deee-li-shus! Absolutely one of the best additions to round out a proper weekend breakfast. Boiling the potatoes overnight not only allows the potatoes to cook faster, it also helped streamline my morning process.
Home Fries
Boiling the potatoes for this dish ahead of time and letting them cool completely, preferably in the refrigerator overnight, allows them to cook faster and brown better than raw potatoes.
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Credit: Penny De Los Santos
1 lb. boiled potatoes, cold and peeled
4 tbsp. rendered bacon fat or canola oil
1 small yellow onion, thinly sliced
1⁄2 tsp. paprika
1⁄4 tsp. ground cumin
Kosher salt and freshly ground
black pepper to taste
1. Cut potatoes into 1⁄2" cubes. Heat 2 tbsp. of the bacon fat or oil in a heavy-bottomed 12" skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until they begin to brown, about 10 minutes.
2. Add remaining bacon fat or oil, onions, paprika, cumin, and salt and pepper to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown, 15–20 minutes.
SERVES 2
Ratings & Reviews (2)
These are almost the Home Fries of my youth -- not the stringy, barely cooked, potatoes you receive at the chain restaurants! My mom always added garlic, and used a combo of unsalted butter and olive oil. Don't use a nonstick pan because you will not get a great browning result -- Stainless Steel or Cast Iron is best. I will be interested to see how the bacon fat and cumin add to the mix -- but, what could be wrong with either!
Home Fries
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