HOME FRIES RECIPE
Quick and easy home fries made from scratch. I'm using boiled potatoes, but you could use raw potatoes if you allow a bit more cooking time. Perfect side for breakfast.
Provided by Steve Gordon
Categories Side Dish
Time 20m
Number Of Ingredients 6
Steps:
- Cut the boiled and cooled potatoes into cubes.
- Slice the onion.
- Place skillet over Medium heat and let warm up.
- Add bacon grease or oil.
- Add the onions.
- Add the cubed potatoes.
- Add garlic powder.
- Add black pepper.
- Add salt.
- Stir together well.
- Stir and cook until onions are translucent and potatoes are browned.
- Add the ketchup.
- Stir and let cook and brown about two more minutes.
- Serve warm
- Enjoy!
GARLIC HOME FRIES
Provided by Food Network Kitchen
Categories side-dish
Time 35m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
- Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
- Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.
HOME FRIES
Steps:
- In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.
Nutrition Facts : Calories 349 calories, Fat 21g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 681mg sodium, Carbohydrate 31g carbohydrate (3g sugars, Fiber 2g fiber), Protein 10g protein.
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.
HOME FRIES TRIESTE STYLE
Crusty fried potatoes are as popular in northeastern Italy as they are in the United States. This Trieste version is as delicious as any I have ever tasted. You will get best results using a nonstick or cast-iron pan, browning and turning the potatoes over and over, so the caramelization is dispersed throughout. Use the timing here as a guideline, but follow your own tastes to create just the degree of crustiness you love.
Yield serves 4 or more
Number Of Ingredients 7
Steps:
- Put the potatoes, whole and unpeeled, in a large pot, with cold water covering them by a few inches. Bring to a steady boil, and cook just until they are easily pierced with a fork or a sharp knife blade-don't let them get mushy or fall apart. Drain, cool, and peel the potatoes. Break them up into irregular chunks, roughly 1 inch or larger, with a sharp utensil. I use a large serving spoon with a thin edge, so the pieces have curved surfaces; avoid forking them apart, as the potatoes tend to crumble.
- Meanwhile, heat 2 tablespoons of the olive oil in the skillet over moderate heat. Stir in the onion and heat until sizzling gently. Gather it on one side of the pan to cook and soften in a small area, and spread the cut bacon in the rest of the skillet. Fry the bacon, tossing and spreading it out, until the fat is rendered and the pieces are getting crisp, while the onion wilts and starts to color, 5 minutes or more.
- Stir onion and bacon together, spill the potato chunks in the pan, and toss to mix everything. Raise the heat slightly, season with the salt and freshly ground pepper, and drizzle the remaining 2 tablespoons olive oil all over. Keep tumbling and tossing until the potatoes are hot and sizzling, spread them to fill the pan in an even layer, and press the top flat with a spatula.
- Lower the heat, and cook without disturbing until the underside of the potato disk is caramelized and crispy, 5 minutes or longer. With the spatula, lift and turn the potatoes, breaking up the disk and bringing the crusty bits to the top. Stir and spread the potato chunks, and press flat, as before, and cook until the bottom is golden.
- Repeat the sequence of turning the potatoes, pressing them into a flat disk or cake, caramelizing the bottom for a few minutes, then tumbling it over, about a half-dozen times.
- After 40 minutes, or longer, when the potatoes have been crusted all over-and there are browned bits in every bite-season with salt and pepper to taste, press flat, and crisp the bottom well for a couple of minutes over medium heat. Place a large plate on top of the skillet and invert, dropping the cake out of the pan, then slide it back into the skillet for a final crusting.
- Slide or invert onto the plate, and serve right away.
- Garden vegetables are very important in Trieste, especially salads. Radicchio zuccherino, a small, green, leafy cluster from the chicory family, might as well be on the local flag, it is so popular; it is enjoyed with just some wine vinegar and olive oil tossed in a bowl that has been rubbed with garlic. The first cut, or primo taglio, is the most prized, each leaf being no bigger than a thumbnail. As the season progresses, the radicchio grows dense like grass and is recut at the root four or five times, each time becoming a little tougher and a little more complex and bitter. I love it at that stage, but I also love when it gets older and is mixed with hard-boiled eggs and cooked cannellini beans to soften it.
- Radicchio goes well with fish preparations such as grilled branzino (Mediterranean sea bass) or grilled orata (gilded bass) as well as grilled or fried calamari or seppia (cuttlefish) braised in a sauce and served with polenta. So try some of these dishes at the local eating places when you are in Trieste.
- You'll also find mussels doused with white wine and finished with some bread crumbs (Steamed Mussels Trieste Style, page 43) in bowls on trattoria tables. And in season there are mackerel and sardines in saor (Sardines in Onion-Wine Marinade, page 45), an onionand- wine-vinegar marinade. It is all good, straightforward eating that you'll get in Trieste.
ZESTY HOME FRIES RECIPE
Liven up the breakfast table in under an hour with our Zesty Home Fries Recipe. You'll be amazed at how easy it is to prep our Zesty Home Fries Recipe.
Provided by My Food and Family
Categories Spices
Time 57m
Yield 8 servings, 3/4 cup each
Number Of Ingredients 7
Steps:
- Heat oven to 450°F.
- Toss potatoes with dressing and pepper in 15x10x1-inch pan sprayed with cooking spray. Spread into single layer.
- Bake 40 min. or until vegetables are tender, stirring in onions after 20 min.
- Sprinkle with parsley and bacon; stir. Top with cheese. Bake 2 min. or until cheese is melted.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 10 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 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.
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- In a large pot or dutch oven, bring 5 cups of water to a boil over high heat. Add the baking soda and stir to dissolve. Add the potatoes and 1 teaspoon salt. Stir and cook until the surface softens but not cooked all the way through, 5 to 6 minutes. Drain into a colander, gently shake off the excess moisture, then add back to the pot. Cook over low heat until the moisture evaporates, about 2 minutes.
- Turn off the heat, add 1 tablespoon butter and ¾ teaspoon salt. Stir until a starchy paste coats the surface, about 30 seconds. Set aside.
- In a large 12-inch skillet or cast iron pan, heat 1 tablespoon olive oil over medium heat. Add the diced onions and ¼ teaspoon salt. Saute until lightly browned and translucent, about 4 to 5 minutes. Add bell peppers, saute for 1 minute. Transfer to a bowl.
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