jrodeo
- 119
I have learned so much from this site and would just like to thank you by sharing a few of my favorite recipes from time to time. This is one of my all-time favorites. I usually keep trying different recipes of the same thing until I find one that couldn't possibly be better. This one is it for Home Fries. This is not a PC recipe but could be using your favorite products. (Great for brunch. Just double the recipe)
Short Order Home Fries
Serves 4 (generously)
Although Yukon Gold potatoes are the best for this recipe, other medium-starch or waxy potatoes can be substituted. If you want to spice things up, add a pinch of cayenne. Russets fall apart so avoid them.
1 1/2 lbs. Yukon Gold potatoes (4 med), scrubbed, cut into 3/4-inch pieces
4 tablespoons unsalted butter
1 onion, chopped fine
1/2 teaspoon garlic salt
1/2 teaspoon table salt
Ground black pepper
1. Arrange potatoes in large microwave-safe bowl, top with 1 T. butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Meanwhile, melt 1 T butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl. (You must not cook the onion with the potatoes-it affects the pototaes' crust.)
3. Melt remaining 2 T butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.
I get the onions going before I put the potatoes in the microwave, after I've cut them. (Kind of reverse of the recipe.) You'll figure out the best order after you've tried it once.
My family begs for these potatoes. Enjoy!!
Short Order Home Fries
Serves 4 (generously)
Although Yukon Gold potatoes are the best for this recipe, other medium-starch or waxy potatoes can be substituted. If you want to spice things up, add a pinch of cayenne. Russets fall apart so avoid them.
1 1/2 lbs. Yukon Gold potatoes (4 med), scrubbed, cut into 3/4-inch pieces
4 tablespoons unsalted butter
1 onion, chopped fine
1/2 teaspoon garlic salt
1/2 teaspoon table salt
Ground black pepper
1. Arrange potatoes in large microwave-safe bowl, top with 1 T. butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
2. Meanwhile, melt 1 T butter in large nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 8 minutes. Transfer to small bowl. (You must not cook the onion with the potatoes-it affects the pototaes' crust.)
3. Melt remaining 2 T butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty, 9 to 12 minutes. Stir in onion, garlic salt, salt, and pepper to taste. Serve.
I get the onions going before I put the potatoes in the microwave, after I've cut them. (Kind of reverse of the recipe.) You'll figure out the best order after you've tried it once.
My family begs for these potatoes. Enjoy!!
