Home > Cooking > Cook, Pop, Cook: Home Fries

Cook, Pop, Cook: Home Fries

February 10, 2010 Leave a comment Go to comments

The New Best Recipe is amazing! Today, we decided to make a special breakfast since it’s our daughter’s 2nd birthday. The wife made blueberry muffins (also from The New Best Recipe and they are YUM!) and I tried my hand at home fries (p. 659). And I gotta say, these are probably some of the best home fries I’ve ever tasted, especially since I know exactly what went into them. Confession: I LOVE breakfast food but am always leery of all the grease use. I used to work at a fast food place, and some of the things we used to make sure things didn’t burn and/or stick to the grill were probably more suited to lubricate moving parts, rather than being consumed by living beings.

Home Fries (adapted from The New Best Recipe)

  • Tablespoon of extra virgin olive oil
  • 1 onion, chopped into small pieces
  • 1 large potato – I used a russet potato
  • 1 teaspoon kosher salt
  • 2 tablespoons unsalted butter
  • 1 teaspoon paprika
  • 1 teaspoon ground black pepper
  1. Peel and dice the potato: Slice the potato lengthwise into quarters, then make two stacks and cut each stack lengthwise into quarters, then turn the stacks 90 degrees and cut to complete the dice.
  2. Heat the oil in a 12″ skillet. Get the oil really hot and toss the onions in, stir frequently. Cook for about 8 to 10 minutes – the onions should be nice and brown. Transfer the onions to a small bowl.
  3. While the onions are cooking, toss the diced potatoes in a 2 quart pot and put about 1/2″ of water inside. Place over high heat and once the water starts boiling, cover the pot, lower the heat, and simmer for 6 minutes. Drain the potatoes in a strainer/colander.
  4. Heat the butter in the now-empty skillet over medium heat until the butter foams. Add the potatoes and shake the skillet to evenly distribute the potatoes into a single layer. Cook without stirring for 5 minutes. Toss the potatoes and use a spatula to make sure all the pieces have been turned. Repeat this process 2 or 3 times, or until the desired crispness is achieved.
  5. Add the onion, paprika (mostly for coloring), and the black pepper. Stir to blend and serve!

Sooooooo good!

We also made Jimmy Dean sausages, whole wheat buttermilk pancakes:

And scrambled eggs:

Breakfast is served! Happy birthday baby girl!

  1. southamerica
    February 10, 2010 at 7:06 pm

    I don’t know what paprika is, but I applaud your brave departure, no matter how brief, from meat-centric cuisine.

    • Pop
      February 11, 2010 at 9:18 am

      haha. Yeah, I’m trying to have at least one meal w/ little to no meat every day. Oh, and paprika is the stuff that makes deviled eggs look nice!

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