I use my refrigerated bacon fat for oil and yukon gold potatoes with skins. These restaurants are to be avoided like the plague. Top with pulled pork to cover completely, then top with the chili. It’s okay if there’s a little over-lap. I love using red skinned potatoes & always like to keep the skin on :-) For me, the secret us time & patience.

Continue to let the potatoes cook over medium heat. Can you use Russet potatoes for home fries? I added green onions and the spice mix half way through. That way you could save yourself a few minutes in the morning when the craving for something starchy and delicious hits. To completely exclude an item, uncheck the box. So glad they worked out for you Barbara! For me, it doesn’t get better than seasoned salt, coarse ground black pepper, garlic powder, and paprika.
This is the only supper meal he made that we did not eat meat with it. 1) In a small bowl, stir together salt, pepper, paprika, and garlic powder. The family loved it. Your email address will not be published.

I added chopped onions halfway though frying them. Like I said, there’s a wide world of add-ins that will work for home fries, but I like to keep it as simple as possible to start.

Thanks Nick. To be honest, the only thing I like with my home fries (assuming they are really good) is eggs. I would just reheat in a skillet over medium-low heat or in a 350 degree oven until they are warmed through.

I use russet potatoes cubbed and I do not peel them and they turn out great.

Select the meats you would like INCLUDED in your meal plans.

Where I come from, the Philadelphia area, home fries are sliced potatoes not cubed allowing them to crisp nicely on the outside while remaining soft inside. This Homemade Home Fries post was updated on July 5, 2020 with new photos and directions! Just let them cook away and stir them every 4-5 minutes. Pour the polenta into a baking dish, lined with parchment paper. Once you get the potatoes only version down, it becomes really easy to add a diced onion, garlic, or anything else you want because you’ll understand the timing of the dish. Car. Home fries are super easy to freeze, too! You can caramelize your onions and make your potatoes as crunchy or soft as you prefer. It’s honest, homemade type meals that, when you’re traveling, make you miss home. Works a treat and I think they brown a bit easier because they have steamed in the jackets and haven’t taken on any extra water. Your comment of better use is a cast iron skillet.. Brush the polenta slices with a little vegetable oil and coat with the breading mixture. Let them sit and get crispy. Thank you for sharing.

It eliminates all salt and sugar and cornstarch. Good tip Kim!

I don’t need ketchup or anything to cover them up.

Thanks! Again, thank you! So glad you liked them. Cook for about 5 minutes on low heat, then turn off the heat. ... chops over potatoes. For the breading, simply put all ingredients into a small bowl and mix with a spoon. Best Home Fries Tips! I find the name “home fries” a bit ironic when I see it on menus because I don’t know too many people that actually make them at home. Nice Patricia! We lived on a farm and it made a good hearty meal.

Don’t go higher than that on the heat or you’ll just burn the potatoes.

I don’t cook potatoes often, my kids don’t like that all that much, but they do like the home fries from our favorite little grandma run diner down the street. I would think you could heat/crisp them quickly in a toaster oven (or pan) for a weekday breakfast. The last few times I’ve attempted home fries I’ve ended up with “mashed home fries” and ended up using way too much oil for fear that they’d stick and burn. Please, let’s bring home fries back to where they belong. If you cover them then you run the risk of them steaming which will ruin any crispiness on the potatoes.

I’ve had cubes, wedges, and slices. I find the name “home fries” a bit ironic when I see it on menus because I don’t know too many people that actually make them at home.

1 tsp black pepper Grew up in Central New York with cubed and love them that way. Served alongside a veggie quiche, vegans and nonvegans alike enjoy hash browns for breakfast. So, I’m making them under the watchful eyes of my silver lab. Salt, pepper, onions, garlic, and sometimes a shot of cooking wine, stove top boil potatoes, while cooking bacon, (yum), dump ready taters right in bacon pan,,, oh las las !! Yea… you can for sure use Russets. Onions are also a most. Mine cooked for about 18-20 minutes to get to the texture I liked.

We like it – hope you do too! ... chilled or warm in a casserole dish for hot version Just made these and they are AWESOME!! The vegetables you select above may also be included, so that your diet is well-balanced. I couldn’t figure out how to edit us to is though, sorry. 1/4 tsp onion powder Making the spuds right now! I personally like my home fries extra-crispy — thanks for the tip on red potatoes, totally trying that next time. Since 1 teaspoon of Lawry’s Seasoned Salt = 1,520mg of sodium, and I’d like to live longer than that, here’s an alternative that tastes great, and you can add salt if you want:

Good luck! Thank you, I tried it today and they were sooooooooo much better than the way I was making them.

Add the rest of the spice seasoning near the end of cooking. But this is it. Remove the cold polenta from the pan and cut it into equally sized slices. Serve the potatoes while warm with eggs and ketchup if that’s your thing. I already brought them back. Thanks for the comment Debbie! Don’t worry about burning them. After that they would probably start to break down and get too mushy. Can these be prepared the day or night before we need them? My family’s favorite is with peppers, onions, Italian seasoning, and sometimes with an egg and cheese added during the last couple of minutes of frying. We also tend to pre-cook them mostly done…I think that’s the real secret. Add about three tablespoons of oil to the pan and heat it over medium heat. That time will vary if you use a different size cut obviously, but it’s a good guideline.

I would start with cubes though because they are easiest to work with. When l was in the Jersey area, they only had sliced homefries!

Any suggestions as to what I may be doing wrong to cause the potatoes to stick? That’s pretty much the way I do it except for one big time saver–I do my potatoes in the microwave instead of boiling.

Been making these since forever..so many decades I won’t tell.

Whenever a customer wanted home fries, we would cube one potato, season, and add whatever the customer wanted (peppers, onions, sausage, etc.) Will try the reds vs we usually use golds, always with skins on…, Mr Nick::: The products that you choose to be Excluded will not be found in your personalized meal program. Just simmer them in lightly salted water for around 6 minutes. :), I have tried this recipe twice and loved it both times. There’s just something amazing about a classic diner and the meals you get there. http://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt. Notify me of follow-up comments by email. ... Pour over bacon.

Brown pork chops. Absolutely Sue! Flip after 25 minutes. Preheat oven to 350 degrees. I have struggled with making them for years but last night they were perfect, thanks to you! If you stir these too much, they will break down too much and you’ll end up with some strange home fries mashed potato mix. This time I used your recipe and they turned out perfectly! Pour the polenta into a baking dish, lined with parchment paper.

You need a large, heavy skillet for this.

Also I used bacon grease. After many failed attempts, I feel that I have finally stepped up my home fries game! Crispy diner-style home fries from your kitchen are easier than you think with my recipe!

Hope you find some good recipes to try out! Since the oil is already there, the potatoes go into fry mode until they are brown and crispy. http://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt. I was very disappointed! I only have a 12 and an 8 inch and I frequently wish I had a slightly larger size, but never really need a smaller size.
I’m a little late to the is meal but when I make fried potatoes, I put the oil in pan, then potatoes, sauté for a minute and then add some water, not much, put on a lid and simmer until water has evaporated. I don’t like the texture.

Why It Works. 2) Bring a medium pot of salted water to a simmer. I am going to try this recipe as I have not used red potatoes this way before. I made your recipe step by step and my family love it and it’s not easy to impress them we are puertoricans and we eat different stuff for breakfast but it was great and you are right the best way to go is with eggs thank you, Woohoo! The only problem with this recipe is once you make them……you’ have to make them every time!, great recipe!great directions!JUST GREAT! Oh they would keep for a week no problem at all. We do a Christmas brunch at my father’s house and I thought I could make them them the night before and just bring them along with us. When it comes to size, I shoot for about 1/2-inch cube.

Ingredients: 10  (cheese .. chops .. cream .. milk .. onions .. salt ...), Ingredients: 5  (cheese .. consistency .. mayonaise .. potatoes ...), Ingredients: 20  (batter: .. cube .. egg .. paprika .. salt .. scallions ...), Ingredients: 9  (cheese .. chops .. cream .. milk .. onions .. soup ...), Ingredients: 5  (broccoli .. cheese .. onions .. soup ...), Ingredients: 10  (browns .. chops .. cream .. durkee .. milk .. pan ...), Ingredients: 10  (chives .. cream .. mayonnaise .. salt ...), Ingredients: 8  (cream .. onions .. potatoes ...), Ingredients: 7  (eggs .. milk .. salt .. sugar ...). I wonder about making up a bunch, boiling them, and then freezing–that’s probably what they do for the kind in the store, don’t you think? They are found in diners and brunch joints across America, but it’s rare to find a good version in a home kitchen. But, that is when I crave a hearty breakfast. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil. Sounds like my kind of meal. Hey Ron, I don’t.