Recipe by evelyn/athens
Along with eggs and bacon, this makes a hearty, delicious breakfast.
Top Review by Jainagirl
Followed this recipe exactly. Used Yukon Gold potatoes and a well-seasoned cat iron skillet. Cooking times given in the recipe are way too long. Potatoes turned out very mushy. Try 10 min at step 3, 15-20 min at step 4 and 10 minutes at step 7. Very flavorful, but recipe needs tweaking as far as times are concerned. Be sure to use a well-seasoned cast iron skillet or non-stick skillet. Potatoes tend to stick somewhat. Used salted butter and seasoned salt instead of chile powder.
- 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 peppers or 1⁄4 cup additional green bell pepper
- 1⁄2 teaspoon chili powder (optional)
Directions See How It's Made
- 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.
- 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.
- 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.