This ultimate comfort food is probably called something different depending on where you live. Originally, the recipe was a way to use leftover potatoes, but it has become a staple of diner breakfasts all across America.
You can use leftover potatoes if you happen to have some. You could also, in theory, use canned boiled potatoes but I think they taste kind of tinny. I cut up whatever potatoes I have in the house … there are always some potatoes in the bin.
Tonight, I used the remainder of a big bag of Idahos. They were too old to bake. I had to pick out the eyes which were barely this side of becoming a plant. There were a few bad spots to remove, too. Nonetheless, I had more than enough to make home fries that would generously serve four adults.
So here’s the recipe. It’s a seat-of-your-pants recipe, so you need to have kitchen courage in place. Be bold.
- 4 – 5 large, washed unpeeled potatoes, cut into small pieces
- 1 or 2 large onions, chopped
- Optional: 1 – 2 banana peppers (mildly hot Hungarian peppers)
- Salt
- Paprika
- Pepper
- Garlic (chopped or powder)
- Cumin or chili powder
- Oil for frying.
I prefer corn oil because it’s pretty heavy-duty as a lubricant and rarely burns. It tastes okay and won’t kill you with cholesterol. I do not use canola oil because it is made from rape seed which is used for making heavy-duty engine lubricant.
There is no such thing as a canola. Ponder that when you use canola oil or any “canola-based” substance.
You can use potatoes that are past their prime and you don’t have to peel them. I don’t peel potatoes. It’s against my principles. Wash the potatoes, remove eyes and bad spots, then cut them into pieces suitable for frying.
Boil the potatoes until they are fork tender. Don’t abandon them and wander off to the computer or television. If you over-cook them, they’ll be good for mashing, but not frying. The hardest part of this is getting the potatoes soft enough to eat, but not mushy. After 10 minutes, start checking until you think you’ve got it.
You’re going to need a deep-frying pan. I use black cast iron cookware. I have 4 sizes, from a flat griddle to a 5-quart dutch oven. I love them and the only thing wrong with them is they are very heavy, especially when full of food.
I have had to work out strategies to use them successfully since I’m not as strong as I used to be. Mine are all made by Lodge, bought through Amazon. It’s less than half the price of good stainless steel cookware. It’s better at controlling heat. Once properly seasoned, cast iron is more non-stick than Teflon and a great deal easier to maintain.
While the potatoes are boiling, fry the garlic, onions and peppers. When the potatoes are ready, drain them, rinse them with cold water and add them to the onion and pepper mix. Add spices. The paprika is for color. If you like things spicy (I do), you can use hot Hungarian paprika.
It’s done when you think it is, when it tastes the way you want it to taste … and the rest of the meal is ready. As long as you add oil as needed and keep the heat moderate … and don’t walk away and leave it to scorch — this is a dish that will wait for you. Keep moving it around with a spatula.
It’s delicious. If you have leftovers, you can reheat them for another meal or freeze them for one of your “I don’t feel like cooking” days. Great with eggs and bacon … or anything. And definitely comforting.
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