Prep 20 mins
Cook 40 mins
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. :)
- 44.37 ml extra virgin olive oil
- 907.18 g potatoes, cut into small cubes, about 5-6 cups (1/4-1/2 inch)
- 2.46 ml salt (to taste)
- 354.88-473.18 ml onions, chopped small
- 4.92 ml dried basil (optional)
- 2.46 ml dried thyme (optional)
- 236.59 ml diced bell pepper (I love red, but any color will do)
- 14.79-29.58 ml garlic, chopped
- fresh ground black pepper
- sour cream
- minced scallion (or chives)
- hot pepper sauce
- 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!
This is good. I used an unrefined extra virgin olive oil, yellow potatoes, sea salt, dried basil but not dried thyme as we have an aversion to it. I omitted the bell pepper out of preference and used the rest. I mixed in some sliced scallions near the end of cooking time but do think they would be better uncooked as a topping. I served ours with corn free ketchup. Made for Cook-a-thon for Sharon123 in KK's forum.
Yum! I only made one serving of these and cheated a bit. I was starving, lol, so nuked the potatoes for a little bit to get them to cook faster. I loved the combination of all of the ingredients. I topped them with sliced green onions. Thanks Sharon for a nice treat. Made for Tic Tac Toe Spring 2010.
They say for small cubed potatoes, but the picture shows what I know as Home Fries. Also, use red or yellow potatoes for good results.