Some of my favorite breakfasts included my dad’s home-fries, whether as part of the main course, or on the side. He used to throw in a little “secret ingredient”, which I think is season salt, but the season salt we have here is pretty old, so I didn’t use it. These potatoes are seasoned a little differently, but I think they come close to how my daddy makes them. I think my dad used to fry them in butter or margarine, and then later canola or other vegetable oil, but now we use olive oil.
- 4 cups of potatoes, peeled and diced
- 1/2 an onion, peeled and sliced
- 1/4-1/2 green bell pepper, rinsed, seeds removed, and diced
- oil (100% extra virgin olive oil, recommended.)
- garlic powder
- onion powder
- celery salt
- salt (I recommend sea salt.)
- Pour olive oil into a large sauce pan and spread around with a spatula, or by lifting up the pan and tilting it, until the bottom is covered with oil.
- Add potatoes and heat on medium heat (I actually turn it onto high until the oil heats, and then reduce heat to medium, that may speed up the cooking time by at least a couple or a few minutes.).
- Cover and cook for about 5-10 minutes or until potatoes begin to turn a little clear (potatoes don’t turn clear, but in the cooking process, it looks like they get lighter before they get darker).
- Stir. Add green bell peppers. Cover, and cook 10 more minutes, stirring occasionally.
- By now, the potatoes should be beginning to brown on the bottom. Stir occasionally to keep from burning.
- Add onions.
- Cover, and continue to cook about 10 more minutes, stirring occasionally. If your potatoes are already burning, reduce the heat.
- Add 1-3 shakes of each seasoning, except for the regular or sea salt (I believe dad usually adds it in as the potatoes are cooking, but I like to add mine after instead, because I salt potatoes anyway, whether or not they’ve been already salted.)
- Cover and continue to cook about 10 more minutes, stirring occasionally. Potatoes should be soft in the middle and should be getting crispy on the outside. Peppers and onions should also be softening, and onions might be getting crispy. If the potatoes are not yet soft in the middle and crispy on the outside, continue cooking. Some potatoes might just be soft and not crispy. That’s fine, too.
- Cook uncovered 5 more minutes, to let some of the moisture evaporate. (Optional.) They should be ready to eat.
This should make about 4 cups of home-fries.
I eat these sometimes as a side dish, and sometimes as the main course or part of the main course. They also taste delicious with fried tofu, or with tofu scramble, or mashed tofu fried in them, with maple syrup poured over them, with pancakes, and/or with toast.