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Golden Gate Quartet

Cook for about 5 minutes on low heat, then turn off the heat. When it comes to size, I shoot for about 1/2-inch cube. I just may have to have breakfast for dinner tonight because these look so good! Best Home Fries Tips! The actual cooking time now will depend on your heat, the potatoes you are using, and the size you cut them. How long do you think leftovers would keep? Red new potatoes are easier if you’re a newbie to home fries. Cube potatoes into about 1/2-inch cubes. Whenever a customer wanted home fries, we would cube one potato, season, and add whatever the customer wanted (peppers, onions, sausage, etc.) Thank you :), My college cubs sleep late on Holidays. Ty. It’s far from hard, but there are a few little tricks that will guarantee success. I would just reheat in a skillet over medium-low heat or in a 350 degree oven until they are warmed through. Absolutely Sue! Just let them cook away and stir them every 4-5 minutes. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil. Crispy diner-style home fries from your kitchen are easier than you think with my recipe! Thanks for those two valuable lessons; I think you’ve solved my only two problems. I’d have to say 99.9% of the time when I’d stop at a diner, I’d always get a huge breakfast. Mine cooked for about 18-20 minutes to get to the texture I liked. Store leftovers in a sealed container or a zippered bag in the refrigerator for up to four days. Preheat oven to 350 degrees. these home fries are the best I ever made. I don’t need ketchup or anything to cover them up. Don’t go higher than that on the heat or you’ll just burn the potatoes. You are probably aware that this factor is of the utmost importance when you want to lose weight. 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. Thanks for the tips, I wouldn’t have thought to boil the potatoes first–that’s probably why mine were always crunchy. I have made them like that ever since and it’s a real time saver. I am tired of the fries being hard in the middle. or just scooping up the yolk from a sunny side up egg. Keeping the faith ! Great directions. I came across your recipe yesterday and let me tell you, I finally made delicious fried potatoes! Then just drain your potatoes and they are home fries ready to cook! TKS again. Tell us which of the fruits listed below you would like to include in your personalized meal program: Your lifestyle has a significant impact on the amount of food included in your personalized meal program. Credit: ©T.J. 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. The first run produced the best fried spuds ever. But, I think they are actually a bit harder to work with because they have more starch and you need to peel them. http://www.mccormick.com/lawrys/flavors/spice-blends/seasoned-salt. Generally, this is how diners do it. You can leave the skin on and everything which makes them easier to prepare. Remove the cold polenta from the pan and cut it into equally sized slices. Yea. I would think it would work okay though! I substituted the paprika for cayenne pepper and they came out great! Please select the one choice that best describes your fitness goal, Please select the one choice that best will help you to reach your goals, ground into flour (gluten-free if needed) (45 g), AT THE OFFICE, BUT I GO OUT ON A REGULAR BASIS, I SPEND THE BETTER PART OF THE DAY ON FOOT, I EAT A DIFFERENT NUMBER OF TIMES EVERY DAY, © Copyright 2011-2020 Shredded Academy LLC. Thanks for the comment Debbie! If you're making home fries from scratch, use a cast-iron pan and a combination of butter and olive oil for the most flavor and better browning. Slowly add the cornmeal and whisk constantly to prevent lumps. 1/4 tsp tumeric Pour the polenta into a baking dish, lined with parchment paper. I only used 2 potatoes and I all doubled the seasoning mix. When you mix up the spice mix in the recipe, it’ll look like a lot for two pounds of potatoes, but you’ll want it all. But, that is when I crave a hearty breakfast. Sprinkle with ... chops over potatoes. Yea… you can for sure use Russets. Good tip Kim! I followed your recipe for home fries tonight and a layer of potato stuck to the bottom of the cast iron pan. They are found in diners and brunch joints across America, but it’s rare to find a good version in a home kitchen. The family loved it. 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? Tried your red potatoes along with your spice mix , really liked the flavor. You can caramelize your onions and make your potatoes as crunchy or soft as you prefer. Looking to get a set… Is 8-10-12 the better sizes or go for the 15″ not 10″ TKS for your continued great recipes and comments No problems Nick, I LOVE your recipes & this one is making me hungry! Some chain restaurants in my area serve cubed home fries. Thank you so much for this recipe/tutorial. 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. Squeezing the shredded potato in a towel or cheesecloth to remove as much moisture as possible … Made this several times and my daughters and I love it! Will try the reds vs we usually use golds, always with skins on…, Mr Nick::: Sounds like my kind of meal. They make huge batches and then just reheat them on the skillet to order! Add potatoes and boil until tender, about 6-8 minutes. Then drain potatoes. 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. They will be fine. They are perfectly seasoned and delicious just like this. I think 15-12-8 would be a pretty stellar skillet combo, especially if you are cooking for 4 or more frequently.

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