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Serves: 4
Santos Walker
1 January 1970
Based on User reviews:
61
Spice
45
Sweetness
57
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 medium
Yellow Onion (thinly sliced)1 pinch
Cayenne Pepper (optional)Directions:
1
Put the potatoes in a medium saucepan and cover with cold water by about 2 inches
2
Season with salt
3
Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes
4
Drain and set aside
5
Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes
6
Transfer to a paper towel-lined plate
7
Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside
8
Add the onion and cook, stirring, until golden brown, about 8 minutes
9
Transfer to a bowl
10
Wipe out the skillet and return to medium-high heat
11
Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet
12
Add the potatoes, season with salt and pepper to taste, and arrange in a single layer
13
Cook, without stirring, until well browned on 1 side, about 4 minutes
14
Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned
15
Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired
16
Transfer to a warm platter and crumble the bacon on top, serve
17
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