I freaking love home fries. Hash browns are good too, but home fries are typically seasoned much better. I hate it at diners when they only give you the toast option. No, maam, I don't want toast, I want home fries. And both home fries and toast? Just give me double home fries.
- The key is to precook the diced potatoes, because they won't cook through correctly while frying (you're not deep frying these suckers). Give em 5 minutes covered in the microwave with a pad of butter
- Spread them out in a single layer on a hot cast iron skillet.
- Walk away for 5 minutes. Read the paper. Empty the dishwasher. Contemplate your being. Just don't futz with these for a good 5 minutes.
- Turn the potatoes and try your hardest to get an unexposed side onto the pan. At this point you can add finely minced onion. Season well with S&P and any herbs you like.
- Walk away for another 5 minutes.
- Test out the potatoes. They should be a bit dried out on the outside and crispy, but still puffy and nice on the inside. If not, season, turn one more time, walk away for a few minutes.
- These go well with any egg/meat combo. I like to fry my eggs in the skillet with all those flavors remaining.
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