My friend and her family generously gave me some of their surplus potatoes and home-grown herbs and onions a few days ago. When I got home, I set to work steeping an ample bunch of lemon balm leaves with lemon verbena tea bags to make a pitcher of iced tea. Then, I graced my kitchen with cilantro-studded home fries.
When I lived in the Bay Area, I used to be okay with battling the crowds and going out for a big weekend brunch complete with eggs, home fries, maybe a muffin, and always coffee.
Oh, New York. Why does it seem like every brunch place here serves french fries with eggs? There is the occasional potato pancake or limp hash-brown, but rarely, if ever, a home fry. Maybe I just live in the wrong part of town for home fries? If anyone out there has a good spot for New York City breakfast potatoes, let me know. Until then, you can find me in my kitchen on weekend mornings, creating what I feel is a proper weekend breakfast.
The trick to making these home fries at home is to use the microwave (if you do not have a microwave, you can boil your potatoes first). Wash the potatoes, chop the potatoes, and place the potatoes covered in the microwave. This gets them par-cooked before they hit the pan to get crispy outside and remain soft inside.
The second trick is to cook the onion separately from the potatoes and to add the onion back in at the end. Since the potatoes cook much longer than the onion, taking the onion out and then adding the onion back at the end prevents the pieces from charring.
Naturally, home fries are excellent with eggs. If the season is right, I recommend slicing some baby tomatoes in half, salting them, and mixing them in with the eggs. I scrambled my eggs, but a poached or a flipped egg with the runny yolk seeping into the potatoes is another option. If you are not into eggs, home fries + beans or home fries + fish or home fries + sausage or home fries + salad are a few of many ideas.
Sprinkle with a liberal amount of salt and pepper. Hot sauce optional.
recipe from the always reliable and lovely Smitten Kitchen
makes about 4 servings
You can use all butter, or you can use a mix of canola oil and butter. I dialed down the butter slightly compared to the original recipe. Like me, start with less, and add more if you like.
1 1/2 pounds potatoes
1 onion, chopped
3 tablespoons butter, divided (or a mix of butter and canola oil)
salt and pepper, to taste
optional: fresh cilantro
Arrange potatoes in large microwave-safe bowl or large plate, top with 1/2 tablespoon butter, and cover with another plate. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking (without removing the cover plate) to redistribute potatoes halfway through cooking.
Meanwhile, melt 1/2 tablespoon butter in large skillet (I used non-stick) over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
Melt remaining 2 tablespoons butter (or do half butter half canola oil) in the now empty skillet over medium heat. Add potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes (at this point, if you are making eggs to go with your potatoes, start them now). Stir in onion and salt and pepper to taste. Sprinkle with cilantro, if using.