Chef Confidential

…every pantry has a story

Home Fries…

Home fries really could be served any day of the week, but I think of it as more of a weekend thing because they can be parsed over several meals.  I grew up calling these home fries some people think that is odd, but it is what it is.  Of course they are great with eggs, and all the other goodness that a hearty breakfast can bring, but they are great with other meals as well.  They can be re-purposed served with a variety of other meals throughout the day such as burgers, steaks or anything grilled.  Dare I say they even make a good mid-night snack cold…

Using bacon drippings gives them a smoky essence that can’t be beat, my go to bacon is apple wood smoked. The only potato that I don’t use is a baking potato, they just don’t have the right texture, all-purpose white, yukon gold, red potatoes all work great. I just scrub them well, and slice no peeling involved, all in all this should take about a half an hour to prep and cook. 

Home Fries

  • 1 large onion, peeled, slice thin
  • 2 lbs potatoes, washed sliced thin
  • 2 TBS Bacon drippings
  • 1 TBS Paprika
  • salt and pepper to taste
  • water

Heat skillet over medium high heat add bacon drippings, once melted add the sliced onion, cooking for about a minute, then add potatoes toss the onion and potato so they are coated well, then add Paprika, salt and pepper.  Continually stirring for 2 minutes, add  about a 1/2 cup of water just enough to cover the bottom of the skillet. Cover the skillet with foil or lid, allowing the potatoes to steam for about 10 -15 minutes depending on how thick the slices are. Stir occasionally if the water evaporates before the potatoes are done add more water. When the potatoes are cooked remove the lid, continue to cook the potatoes turning  gently for another minute and serve.

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This entry was posted on March 27, 2011 by in Breakfast, Sides and tagged , , , .

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