Filed under: American, By Main Ingredient, By Origin, Potatoes
As I promised, a recipe for yesterday’s home fries. These are easily adaptable to your own tastes: some people like their potatoes with peppers in them, along with the onions. Some like them a little spicier: add more cayenne pepper. It’s really up to you, but in the end the sweetness of the caramelized onions and the starchiness of the potatoes makes an excellent side dish to fried eggs. When I was growing up, we sometimes had this meal as “breakfast for dinner.” I always looked forward to it.
My mother’s hint is to always throw in an extra potato “for the pot.” So if you’re serving four people, use five potatoes. This recipe serves two, but it doubles or even triples very easily. You may have to work in batches depending on the size of your skillet.
Home Fries
2 tbsp. olive oil, separated
1 tbsp. butter
1 onion, thinly sliced
3 starchy potatoes, like Yukon Gold, sliced into rounds ¼ inch thick
1 tbsp. sweet paprika
1 tsp. cayenne pepper
salt
Heat one of the tablespoons of olive oil in a skillet over medium-high heat. Add the butter and allow it to melt in the oil. When the foam subsides, add the onion and a pinch of salt. Cook only one minute.
Add the other tablespoon of oil. Add all of the sliced potatoes and toss with the onions and oil. Spread the onion and potato mixture out across the skillet and turn the heat down to medium. Cover and allow to cook for five-ten minutes, until the potatoes have crisped and the onions have begun to caramelize.
Add the paprika, cayenne pepper and salt to taste, and then toss the potatoes so that the other side can cook.
When all of the potatoes have cooked through, cook uncovered for an additional three-five minutes.
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