Best Home Fries Recipe Breakfast Potatoes Food
QUICK AND EASY HOME FRIES
A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.
Provided by magicallydelicious
Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes
Time 25m
Yield 4
Number Of Ingredients 3
Steps:
- Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..
Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g
HOME FRIED BREAKFAST POTATOES
Super tasty home fried breakfast potatoes with onions & bell peppers that smells so good your neighbors will be knocking on your door. It's easy to alter this recipe. Sometimes I use Italian seasoning, or add some sausage slices for some variety.
Provided by BuddhaKat
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Wash & cube potatoes into medium size cubes, skin on or off.
- Heat 10" skillet to medium heat, add margarine and olive oil.
- Add potatoes and stir to coat with oil & margarine.
- Add garlic salt and Benson's Supreme seasoning, stir to coat evenly. Cook over medium heat for about 10 minutes, stir frequently.
- Reduce heat, add diced onions, red and yellow bell pepper, stir frequently. Cook for about 5 more minutes, or until potatoes are cooked through. Be careful not to overcook the onions and peppers.
- Start this dish first and then get the bacon or sausage going next. Start cooking the eggs just before the potatoes finish and everything will finish about the same time.
HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 50m
Yield 6 side dish servings
Number Of Ingredients 8
Steps:
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
BEST HOME FRIES RECIPE (BREAKFAST POTATOES)
You'll love my perfectly seasoned best home fries recipe. It's super delicious. These baked breakfast potatoes tick all the boxes, crispy on the outside, soft and fluffy on the inside and they're vegan too!
Provided by Verna
Categories Breakfast/Baking
Time 55m
Number Of Ingredients 17
Steps:
- Pre heat oven to 425 and line a large baking sheet,( mine is 15x21 inches) or two smaller pans with parchment and set aside.
- Add your cubed potatoes to a pot with a good pinch or two of salt and cover them with water. Bring the potatoes to a boil. Then reduce heat to med high and boil for 5-6 minutes but No longer! Drain the potatoes into a colander. Let them cool for a minute or so. Then add the potatoes back to the pot, just make sure the pot is dry.
- Now add in the peppers, onions and half of the seasoning mix and stir everything together.
- Spray your parchment lined baking sheet evenly with oil. Now add your potatoes and peppers to the greased parchment and spread them in an even layer. Try not to crowd them or they won't get as crispy. Next spray the tops of them evenly with oil. Now give the pan a little shake .
- Bake the potatoes and veggies for 20 minutes. After 20 minutes remove them from the oven, give them a quick stir then return them to the oven to bake for an additional 15 to 20 minutes or until crisped to your liking.
- When the potatoes are done remove them from the oven and add the rest of the seasoning and stir to combine.
- Serve and enjoy!
Nutrition Facts : ServingSize 1, Calories 127 calories, Sugar 3.1 g, Sodium 317.8 mg, Fat 3.8 g, SaturatedFat 0.3 g, TransFat 0 g, Carbohydrate 21.6 g, Fiber 2.9 g, Protein 2.7 g, Cholesterol 0 mg
HOME-FRIED POTATOES
Yummy 'home-style' fried potatoes. Chunky and flavorful fried potatoes with onion, green pepper and parsley.
Provided by dakota kelly
Categories Side Dish Potato Side Dish Recipes
Time 45m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool cut into 1/2 inch cubes.
- In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add onion and green pepper. Cook, stirring often, until soft; about 5 minutes. Transfer to a plate and set aside.
- Pour remaining 2 tablespoons of oil into the skillet and turn heat to medium-high. Add potato cubes, salt, paprika and black pepper. Cook, stirring occasionally, until potatoes are browned; about 10 minutes. Stir in the onions, green peppers and parsley and cook for another minute. Serve hot.
Nutrition Facts : Calories 262.4 calories, Carbohydrate 38.3 g, Fat 10.6 g, Fiber 4.3 g, Protein 4.7 g, SaturatedFat 1.5 g, Sodium 601.6 mg, Sugar 4.3 g
HEAVENLY COUNTRY-STYLE HOME FRIES
These country-style home fries are a wonderful accompaniment to any breakfast, brunch or (in my family's case) breakfast for dinner. They turn out buttery and savory with a crispy brown outer coating. I like to serve these home fries when I make breakfast for dinner for my family. We enjoy them with a juicy, smokey ham steak cooked in my cast iron skillet with a side of baby peas. Yum!
Provided by MarthaStewartWanabe
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Place diced potatoes, onion, paprika, garlic powder, salt and black pepper in a medium mixing bowl. Toss to evenly coat the potatoes.
- In a large, non-stick skillet over medium heat, melt butter.
- Increase skillet heat to medium-high and add potato mixture. Toss to coat evenly with butter.
- Cover skillet and cook for 10-12 minutes, turning and scraping the potatoes to prevent burning.
- When potatoes are fork-tender, remove skillet cover.
- With the back of your spatula, pat potatoes down into an even layer in skillet. Allow to fry untouched for 2 minutes. Then turn potatoes over and do the same for another 2 minutes. This will nicely brown and crisp the outside of the potatoes.
- Serve immediately.
SKILLET HOME FRIES
Steps:
- Heat oil in a cast iron skillet over medium heat. Add onion and saute until soft. Add poblano, red pepper and garlic and cook for 1 minute. Add paprika and cook for 1 minute. Add potatoes and season with salt and pepper to taste. Cover and cook until almost cooked through. Remove cover and continue cooking for 5 to 10 minutes until golden brown.
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- Sweet Potato Hash. Sweet potatoes give this hearty breakfast hash a different twist that takes just 45 minutes to come together entirely. Red bell pepper gives it color and extra nutrients, while smoked sausage makes it substantial enough to hold you over well into the afternoon.
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4.6/5 (7)Total Time 20 minsCategory Breakfast, Side DishPublished 2013-03-15
- Cut cooked potatoes into 1/2 inch cubes. They do not need to be perfect as they will probably get mushed anyway. Heat light extra virgin olive oil in a medium skillet over medium heat. Add potatoes.
- Brown potatoes for 10 minutes, flipping halfway through. At 10 minutes add white cooking wine through black pepper. Continue to brown for an additional 10 minutes, flipping halfway through.
- Potatoes should be lightly browned with liquid absorbed. If they are not at this state, continue to brown for another 5 minutes.
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- On a large, rimmed baking sheet, combine the prepared potatoes, bell pepper and onion. Drizzle the olive oil over the vegetables, then sprinkle the garlic powder, salt, and several twists of freshly ground black pepper over them. Toss until they are evenly coated in olive oil, and no powdery spots from the garlic powder remain. Arrange them in an even layer on the sheet.
- Bake until the vegetables are tender and deeply golden on the edges, about 45 to 50 minutes, stirring every 15 minutes for even browning. (The potatoes like to stick to the pan, so I find that using a metal spatula with a sharp edge helps me get underneath them without breaking off their crispy parts.) Serve immediately.
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- Wash and cut potatoes into cubes. Place in a pot of water with one tablespoon of salt. Bring the water up to a boil (on high heat) then reduce to a simmer (on medium-low heat). Cook for 15-20 minutes until cooked until just tender.
- Heat a frying pan on medium heat with 2 tablespoons butter. Place the drained potatoes into the melted butter. Begin to fry the potatoes.
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- In a large cast iron pan, heat one tablespoon bacon grease over medium-high heat. Once hot, add mushrooms and cook for three minutes. Add potatoes.
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From thepioneerwoman.com
- Preheat the oven to 425 degrees F.In a large bowl, toss together the potatoes, garlic, onion, green bell pepper, red bell pepper, olive oil, butter, seasoned salt, cayenne pepper and some kosher salt and pepper.Pour potatoes onto two rimmed baking sheets.
- Bake for 20 to 25 minutes, shaking the pan twice.Raise the heat to 500 degrees and bake until crisp and brown, 15 to 20 minutes, tossing twice.Sprinkle with a little more salt and pepper before serving.
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- Add the potatoes, onions, and diced pepper. Cook, stirring frequently until the onions and peppers are tender and the potatoes are lightly browned.
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- Place potatoes in a pot of cold water and bring to a boil. Once boiling, let cook about 4-6 minutes or until slightly tender when poked with a fork. Drain potatoes well.
- Meanwhile, melt 1 tablespoon butter and onion in a large skillet over medium heat. Cook onion until tender. Remove onion from pan and set aside.
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- In a large cast iron pan, heat 1 tbsp. bacon grease over medium-high heat. Once hot, add mushrooms and cook for three minutes. Add potatoes.
- Cook for 5 minutes, stirring frequently. Add other tbsp. of bacon grease along with salt, pepper, paprika, garlic powder, and dried oregano. Continue cooking for another 10-15 minutes, or until potatoes are golden brown to your liking! If needed, add more bacon grease as you toss the potatoes (need to be tossed more often near the end to prevent burning.) In the last few minutes of cooking, stir in red peppers.
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- Spread out chopped potatoes on large sheet pans. Drizzle a little water into each group, and cover with foil.
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From ontysplate.com
- Add the diced potatoes to a pot with 4 cups of very warm water and a tablespoon of salt. Boil the potatoes over medium heat for 10-minutes. Drain and pat dry; set them aside.
- In a skillet, add about 1 1/2 cups of cooking oil and heat over medium flame. Fry the potatoes golden brown. Drain them on a paper towel-lined sheet pan. Season to taste.
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- Add the potatoes to a pot, and cover with water by a 1/2". Generously salt the water. Bring the mixture to a boil and let the potatoes cook for 2 minutes. our the potatoes into a strainer to drain, and let rest for 5 full minutes.
- Add 1 tbsp of oil to a large cast iron skillet, and heat it over medium heat. When the oil's nice and hot, stir in the onions. Cook until the onions are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate, and return the skillet to the stove.
- Add the rest of the oil and the butter to the skillet, again heating over medium heat. When the oil's nice and hot, add the potatoes- tossing evenly to coat with the oil and butter.
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- Add the onion & pepper and cook until browned about 4-6 minutes. Remove from heat and transfer to a bowl.
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- Wash, peel, then cut your potatoes in half the long way, then lay flat and cut in half again into quarters, and then cut each quarter in half. Now, cut into cubes, and set aside.
- In a large skillet over medium heat, add butter and melt, then add chopped onions, cooking for about 1 minute, then add garlic, cook for 30 seconds, then add potatoes and cover for about 10 minutes.
- Remove cover and add paprika, mix, then add herbs. Cook uncovered for another 10 minutes. Stir gently to prevent burning.
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