When I was little, there was a short order breakfast place a few miles down the road. My dad called it a greasy spoon. On the weekend, he would often take me there for breakfast. Probably because the both of us liked getting up early, and this place was open early. During hunting season I think it used to open at 4:00 a.m. My dad read the paper. I ate home fried potatoes and eggs. It was heaven on earth.
This isn’t a recipe for home fries so much as it is a method. The trick to home fries is that you want to use cooked potatoes, rather than raw potatoes. The potatoes should be cooled enough to be dry and tacky. The breakfast place used leftover baked russet potatoes. I boil mine because I don’t usually have day old baked potatoes hanging around. But I do think baked russet potatoes give you the absolute best results. Or maybe that’s just the nostalgia talking.
Home Fried Potatoes
Ingredients
- cooked and cooled potatoes
- 2 Tablespoons fat for frying
- salt and pepper
Directions
- Step 1 Heat fat in a cast iron skillet over medium low heat. Cut potatoes into bite size pieces if necessary. Place potatoes in a single layer in the skillet, taking care not to over crowd them. Cook in batches if you have more potatoes than fit easily. The potatoes should sizzle, adjust heat accordingly. Cook for about 5 minutes, or until a nice brown crust forms on the underside of the potato. Flip potatoes with a spatula so that a different side is down in the skillet. Fry for another 5 minutes or until the potatoes are nicely browned. Salt and pepper to taste.
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