I’m gonna go out on a limb here and say these just might be my favorite breakfast food. Who doesn’t love a good home fries? The trick with any good home fry recipe is to let all the flavors blend together and get kind of mushy – then you crisp it right back up.
First I like to start this recipe off the night before I plan on eating these. They go GREAT with some brisket and eggs. I like to start with two types of potatoes, about 4 of your average brown potatoes and about 3-4 red skin potatoes. Clean them good and bring a pot of water to a boil. Add about a tablespoon of olive oil into the boiling water.
Next, you want to chop up your potatoes into cubes roughly an inch in diameter. Once your water comes to a boil, gently add the potato cubes. I say gently because I got burned one too many times doing just this. You want the potatoes to soften up, but not as much as if you were making mashed potatoes. I’d say between 60-70% of the way there is ideal. Once those are done you can strain them and set aside.
For the rest of the vegetables, get a frying pan going on low heat with some olive oil. Depending on the size of the onion I’ll use one or two. Dice these up, along with a red pepper, green pepper, and orange pepper. You can do any combination you want but I just like the colors and flavors these give. Clean yourself a few garlic cloves, a few extra if you’re like me and really like garlic. I’d say you want to use a little less than a full head.
You want to start cooking the garlic first,maybe 5 minutes before you add the onions and peppers. Using a wooden spoon, cook the veggies until they become soft and limp. Now, using the pot you had boiled the water in, toss in your potatoes and vegetables along with 3/4 of a stick of butter. Don’t drain out that olive oil unless you really used a lot of it. Next, season to taste. I like to use salt, pepper, a little garlic powder, onion powder, and most importantly some rosemary. Mix this up slowly and make sure the butter melts. Let this cool down enough to put in a large ziplock bag or other storage container.
Put in fridge over night, and in the morning all you have to do is heat up a frying pan or griddle, spread a little olive oil and butter, toss on a couple spoonfuls and cook 10-15 minutes at around 300-350°. Flip after a few minutes and mix everything up until you’ve got a nice, even look.
My preferred way of serving is actually in a bowl, topped with a few strips of brisket and a couple runny eggs. I’ll usually get the smoker going, throw on a brisket, prep the home fries, go to bed, and wake up to an awesome breakfast.
3-4 Red skin potatoes
Rosemary (dried works fine)
Frying pan or griddle
Large ziplock bag or storage container
Brisket, bacon, or sausage
This recipe is a 10 out of 10 all day. It took me a while to finally get my home fries just right, but this is it and this has been my go-to recipe for about a year now.