Home Fries
Posted on Jun 4, 2007 · Listed in Breakfast / Brunch, Vegetables
Who says they’re only for breakfast? Use ‘em instead of baked or mashed, your family will be thrilled. The trick is to parboil the potatoes first, then they pan-fry so much better.
About 6 med-sized potatoes, peeled & cut into slices or chunks
1/2 a green pepper, chopped
4 Tbsp. olive oil
1 small onion, peeled & diced
2 cloves garlic, minced
First, parboil the potatoes:
Place them in a large pot and just cover with cold water. Bring to a boil, then simmer about 10-12 minutes. You don’t want them “too” done, because they’ll continue to cook in the skillet. Drain.
In a large skillet, preferable cast iron, heat the oil and add the green pepper, onion, and garlic; cook until soft – about 5 minutes. Then place the drained potatoes in the skillet and gently fold/stir them around to mix everything up. Gently, but firmly, with a spatula, flatten them down and leave them alone for about 10-15 minutes so they brown on the bottom. Stir and turn them over and cook other side. Serve.
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, I rate this article for four from five. Decent info, but I have to go to that damn yahoo to find the missed bits. Thanks, anyway!
Cast iron cookware is the best, plain and simple. I used non-stick pans for a long time, but a big steak done in a cast iron pan is on a completely different level. Besides, you can buy a high quality pan for less than 70 bucks and it will probably outlive you. The non-stick stuff may last 4 years or so if you get lucky. If you dig around a bit, you can often get a really good pan for a discount. There are always some amazing offers on cast iron cookware posted on the cast iron pots website. Alright, that did it for me, now I’m starving. I’m off to the kitchen to clog my arteries with some steak and eggs.