Homemade Home Fries

A little tired of the same old Sunday morning scrambled eggs & toast that we always seem to make, I thought home fries would be a nice change of pace. I've only ever had them at restaurants, but after coming across this recipe, they looked easy enough - and they were. There are endless possibilities that you can experiment with to jazz up the basic recipe, we'll definitely be making these for future weekend breakfasts.


Home Fries
Seen & adapted from Smitten Kitchen, Loosely adapted from Cook's Country

1 1/2 pounds Yukon Gold potatoes, scrubbed and cut into 1/2-inch to 3/4-inch cubes
4 tablespoons salted butter
1 onion, finely chopped

I added 1/2 large green bell pepper
Salt and pepper to taste
Seasoning of your choice: I added some salt, pepper, garlic powder and paprika in the last 5-8 minutes of cooking

1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.

2. Meanwhile, melt 1 tablespoon butter in large regular or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.

3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add
potatoes and pack down with spatula. Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes. Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes.