Prep 10 mins
Cook 1 hr 10 mins
Again this recipe comes from a favorite cookbook of mine "A Real American Breakfast: The Best Meal of the Day, Any Time of the Day" by Cheryl Alters Jamison and Bill Jamison. Please Note: If you don't have leftover potatoes for the Home Fries, you can make equally good home fries from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir while you're preparing the rest of your breakfast and figuring out your going to do with the rest of your day.
- 3 tablespoons unsalted butter
- 1 1⁄2-1 3⁄4 lbs russet potatoes or 1 1⁄2-1 3⁄4 lbs yukon gold potatoes, peeled and cut into 3/4-inch cubes
- salt & freshly ground black pepper
- 1⁄4 cup diced onion
- 1⁄4 cup diced green bell pepper
- 1⁄4 cup diced red bell pepper
- 1⁄2 teaspoon chili powder (optional)
- minced fresh chives (optional) or parsley (optional)
- Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
- Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
- Cook for 20 minutes, during which you should hear only a faint cooking sound.
- Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
- When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired.
- As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
- Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
- During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
- The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.
- Plate them up immediately, scatter with chives if you wish, and serve.
My son and I loved the spiciness of these home fries! I served them with breakfast burritos.