Simple Homefries Recipes

Steps:

• In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.

Steps:

• Place onion and carrot in a 5-qt. slow cooker. Toss beef with 2 tablespoons flour. In a Dutch oven, heat oil over medium heat; brown beef in batches. Transfer meat to slow cooker. , Drain tomatoes; reserving liquid. In a small bowl, whisk drained liquid, chili seasoning and remaining flour until blended; pour over beef. Stir in the tomatoes, beans and peppers. Cook, covered, on low until meat is tender, about 6 hours., Prepare fries according to package directions. Serve chili over fries; sprinkle with cheese. If desired, top with sour cream and jalapeno slices.

Steps:

• Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
• Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
• Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.

Steps:

• Bring a large pot of salted water to a boil. Add the potatoes, cover and cook over medium-high heat until just tender, about 6 minutes; drain.
• Heat the butter and olive oil in a large cast-iron skillet over medium heat; add the potatoes and spread into a single layer. Cook, undisturbed, until they start browning on the bottom, about 5 minutes. Add the onion and sprinkle with the paprika; flip the potatoes and cook 5 more minutes. Stir once, then continue cooking until the potatoes are mostly golden brown, about 5 more minutes.
• Meanwhile, roughly chop the garlic, pile the parsley on top and sprinkle with 1 teaspoon salt. Chop and mash together until finely minced. When the potatoes are done, add the garlic mixture to the skillet and toss to coat; cook until heated through, about 2 minutes. Season with salt and pepper.

Steps:

• Peel and cube or wedge the potatoes.
• Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
• Heat oil in skillet.
• Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
• While oil is heating, in a colander drain potatoes.
• Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
• When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
• **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
• When browned and lightly crisped remove from oil and drain on paper towel.
• While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
• Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
• Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
• Add a little more oil and turn heat back up to get it hot.
• (Watch and have lid ready to protect yourself in case of "spitting" oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
• Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
• When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
• Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
• You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
• When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
• Enjoy.