What could be homier than home-fries? In the days before people ate mostly french fried potatoes, my grandmother and mother used to fix home-fries often, and I thought they were the absolute tastiest potato dish ever. How could anyone not love chunks of fresh potato and onion, gently fried in a skillet to a crispy, golden brown?
Somehow, over the years, I got completely out of the home-fries habit, though lately I've been making this comforting side dish again. The task was never difficult, but it's even easier now due to the appearance of nonstick skillets--these help keep the potatoes from sticking to the pan. Home-fries go well especially with chops or burgers or with breakfast eggs and bacon.
Tip: This should make four ample servings, but two or three enthusiastic eaters may polish off the recipe!
1 tablespoon corn oil or other vegetable oil
1 to 2 tablespoons butter, regular margarine or bacon grease, approximately
1 large onion, peeled and finely chopped
5 cups peeled and coarsely diced red Bliss or other boiling potatoes
Salt and black pepper or to taste
In a 12 inch (or larger) nonstick skillet over medium-high heat, combine oil, 1 tablespoon butter (or other fat) and onion. Cook, stirring frequently, until onion is limp and translucent, about 5 minutes. Stir in potatoes and some salt and pepper. Adjust heat so potatoes and onion cook briskly enough to brown, but do not burn; add more butter if needed. Continue cooking, stirring occasionally, until potatoes are well-browned and tender when tested with a fork, about 20 to 25 minutes; don't rush the cooking.
Makes 4 servings.
Friday, September 5, 2008
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