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Home Fried Potatoes

Home Fried Potatoes

These home fried potatoes were made as a side dish to accompany the Eggs Benedict my cousin (from thesweetandsourbaker.com) and I made during my trip up to New York. They can be a side dish for any meal though, if you’re looking for something a little different from French fries or hash browns.

Scroll to the bottom of the post for the printable recipe.

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I used paprika to give the potatoes a darker, golden brown color, and a slightly smoky flavor. I wouldn’t forgo the paprika because it makes the potatoes look, well, finished. I also cooked peppers and onions ahead of time, and combined with the potatoes at the very end of the cooking process. If you want to experiment with different ingredients, I would suggest cooking bacon ahead of time, then crumbling it onto the potatoes, or adding shredded cheese on top. Since we made this as a side to Eggs Benedict, which is rich and buttery in itself, I didn’t use bacon or cheese this time.

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Instructions with photos:

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Chop the onion and pepper finely. You can use any types of onions and peppers you wish.

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Melt 1 tbsp. of butter onto a large non-stick skillet on medium high heat. Cook until they are softened and onions are translucent (about 4-5 minutes). Set aside in a bowl.

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Chop 4 medium – large Yukon gold potatoes into 1 inch cubes.

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Using the same large skillet, add 2 tbsp. oil and place potatoes in pan. If your pan isn’t big enough (I’ve had to make two batches before), then separate them and cook one batch at a time, or use two skillets at a time. Using a spatula, mix the potatoes around until they are coated with oil and starting to brown.

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Once they have started to brown, add 1/2 inch of water to the pan and cover with lid, and cook on medium heat for about 10 minutes or until the water has evaporated and potatoes are softened. Stir around with spatula and and some more oil to brown the other sides, around 5-10 minutes. During this time, add salt, pepper and paprika to taste.

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Turn off the heat and add in peppers and onions, stir to combine.

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Serve topped with chopped chives.

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Make as a side to accompany your favorite breakfast dish, such as Eggs Benedict.

 

Home Fried Potatoes

August 1, 2017
: 4
: Easy to Moderate

By:

Ingredients
  • 4 medium to large Yukon Gold potatoes
  • 1 small onion, finely chopped
  • 1 pepper, finely chopped
  • 1 tbsp. butter
  • 4 tbsp. oil
  • salt to taste
  • black pepper to taste
  • paprika to taste
  • chopped chives (for garnish, optional)
Directions
  • Step 1 Chop 1 onion and one pepper finely. You can use any types of onions and peppers you wish.
  • Step 2 Melt 1 tbsp. of butter onto a large non-stick skillet on medium high heat. Cook until they are softened and onions are translucent (about 4-5 minutes). Set aside in a bowl.
  • Step 3 Chop 4 medium – large Yukon gold potatoes into 1 inch cubes.
  • Step 4 Using the same large skillet, add 2 tbsp. oil and place potatoes in pan. If your pan isn’t big enough (I’ve had to make two batches before), then separate them and cook one batch at a time, or use two skillets at a time. Using a spatula, mix the potatoes around until they are coated with oil and starting to brown.
  • Step 5 Once they have started to brown, add 1/2 inch of water to the pan and cover with lid, and cook on medium heat for about 10 minutes or until the water has evaporated and potatoes are softened. Stir around with spatula and and some more oil to brown the other sides, around 5-10 minutes. During this time, add salt, pepper and paprika to taste.
  • Step 6 Turn off the heat and add in peppers and onions, stir to combine.
  • Step 7 Serve topped with chopped chives.

potatoespin



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