4/24/06 | Home Fried Potatoes
[ Currently Eating: Lots of Orange Juice ]
I’m probably going to start writing shorter and less text intensive posts, but hopefully more of them. I got sick this past week so I wasn’t able to post more than the one on Easter. The arm is much better but I’m not sure it’s not because I’ve been distracted by this cold virus.
But anyhow, I’d like to talk about one of my favorite breakfast foods to make: Home Fried Potatoes, which are more often called simply “Home Fries“. I’m just a potato type of guy: whole baked, mashed, french fried, scalloped, stuffed, croquette, etc. it doesn’t matter. The only thing I DON’T like is the sweet variety… ughs.
Potatoes are also darn cheap eats. I don’t know if you’d want to eat ONLY potatoes though…
You see these home fries in most breakfast joints as a side item that comes with the main omlette or whatever. They come in all sorts of shapes and flavors. When making them at home I like cutting them as small squares, because it tends to cook up more evenly.
1 large potato — $0.40
2 tbsp butter (from $1.00 4 oz stick) — $0.13
1/4 oz Parmesan cheese (from $3.50 8oz can) — $0.11
Parsley (1/4 cup chopped from $0.69 bunch) — $0.06
salt, pepper — negligible
I usually use Russets, but any potato should work. Some people like to parboil or pre-microwave their potatoes. You may want to do this if you like them completely cooked. I don’t mind them extra firm though. I also like them unpeeled, though you could easily do that too.
Wash the potatoes and cube them into equal small pieces, around 1 cm. Melt the butter in a skillet over medium heat, until nearly foaming. Add the potato pieces… try to keep them in one layer and not all jumbled together.
Let that cook for awhile, 4 minutes? You basically want to try and get the one side golden brown, and then flip that over. This is easier said than done, even with a big spatula! Just do your best. Repeat again.
Now, I like to throw in the parm cheese after flipping the 2nd time. It makes the cheese melt and get a little browned. Throw in the parsley here too. Now keep moving the potatoes around every so often to try get the remaining sides browned.
The cooking time is really approximate… all depend on how well you like ‘em done and how burnt you are willing to let the outside of the potatoes get. If the potatoes are still underdone, pop them in the microwave for a bit. And salt/pepper to taste.
When you do these right, the outside has a slight crunch to them and the inside is firm but cooked. Tastes great with a little tabasco…
Cheap Eats Score: 8/10