Home Fried Potatoes
Frank A. Chris Dohrmann
potatoes with the skins on and deep fried and called them "Home-Fries".
I'm from Manhattan there the spuds were peeled and sliced and fried on a
grill or in a cast iron pan with perhaps a little onion.
How do you make your "Home-Fries"? TIA
Damsel in dis Dress
Dice leftover baked potatoes into 3/4" cubes. Chop an onion. Fry 'em in
hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
browned. Salt and pepper. Devour.
Damsel
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K3
"Frank A. Chris Dohrmann" <FAChris...@webtv.net> wrote in message
news:7673-3C1...@storefull-174.iap.bryant.webtv.net...
I ALWAYS USE LEFTOVER CHILLED BAKED RUSSET POTATOES!
Slice/Dice the 'taters (skins 'n all)
Lighty grease & preheat the cast-iron skillet (or whatever pan you'd use) --
leftover bacon fat is great!
Dump the sliced/diced 'taters into the skillet
Season well with Salt, Black Pepper & Paprika
Heat thoroughly 'til brown & sort-of crusted on all sides.
Top off the home fries with 2 sunny-side fried eggs & a splash of Tabasco
sauce -- bust the runny yolks right into the home fries -- Mmmmm!!!!
Enjoy!
--
Kendall F. Stratton III (K3)
Fort Fairfield, Maine USA
k3@(86_THE_SPAM)maine.rr.com
http://home.maine.rr.com/k3
Christine Dabney
<dam...@postmark.net.invalid> wrote:
>>How do you make your "Home-Fries"? TIA
>
>Dice leftover baked potatoes into 3/4" cubes. Chop an onion. Fry 'em in
>hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
>browned. Salt and pepper. Devour.
>Damsel
Even better with bacon drippings...:)
Christine
A Ross
FAChris...@webtv.net (Frank A. Chris Dohrmann) wrote:
I'm from upstate NY, and I make "raw-fries" the way you described--sliced
raw potato fried in butter in a cast iron skillet with some onion. What we
call "home-fries" is usually left over potatoes diced up and fried in
butter in a cast iron skillet with a little onion. Deep fried home-fries
are left over potatoes diced up and deep fried--sorry, no onion.
Hash browns is a whole 'nother story.
--
~Amy~
Remove any x's before replying.
Pitch Pocket
in a microwave dish and wave for about 4-5 minutes (just till done). Let
cool (in fridge). Heat canola oil (low in saturated fat) in a non-stick
pan, add butter (high in saturated fat) (add butter after canola is hot so
it doesn't burn). Sauté diced cold potatoes till brown. Add diced onion and
bell peppers with potatoes if desired. Salt and pepper after browning while
still hot.
"Frank A. Chris Dohrmann" <FAChris...@webtv.net> wrote in message
news:7673-3C1...@storefull-174.iap.bryant.webtv.net...
PENMART01
>Damsel in dis Dress
><dam...@postmark.net.invalid> wrote:
>
>
>>>How do you make your "Home-Fries"? TIA
>>
>>Dice leftover baked potatoes into 3/4" cubes. Chop an onion. Fry 'em in
>>hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
>>browned. Salt and pepper. Devour.
>
>>Damsel
>
>Even better with bacon drippings...:)
Actually home fries are best cooked in chicken fat.
Sheldon
````````````
"Life would be devoid of all meaning were it without tribulation."
Richard Kaszeta
Around here (Hanover, NH), the places seem to be 50/50. Half of them
deep-fry them with skins on, the others peel and slice and do them on
the grill.
Myself, I tend to take a nice Maine potato, boil it, let it cool, cut
it into 1" chunks, and fry it up with a wee bit of bacon and onion in
my cast iron skillet.
--
Richard W Kaszeta
ri...@kaszeta.org
http://www.kaszeta.org/rich
Dave Smith
Deep frying is a labour saver for some restaurants. It is easier to just
dump some potatoes into hot fat than to fry them in a pan. I prefer to do
them in a frying pan, preferably with the skins on, usually use olive oil,
add some chopped onion and maybe a little bacon and lots of salt and pepper.
Jim Weir
->
->Dice leftover baked potatoes into 3/4" cubes. Chop an onion. Fry 'em in
->hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
->browned. Salt and pepper. Devour.
With about half a slice of browned crumbled bacon per potato...and the bacon
grease mixes well with Crisco.
Jim
Damsel in dis Dress
>No left-over spuds? Just scrub and clean potatoes, dice in 3/4" cubes. Put
>in a microwave dish and wave for about 4-5 minutes (just till done). Let
>cool (in fridge).
Thank you! Don't know why I never thought of it. But since I didn't, I'm
glad you did!
SDN...@webtv.net
while still hot, in the pan, reduced until it sizzles and served hot. I
like mine golden brown ,done through ,but still crisp enough to stand up
and saute you.Red potatoes if possible, onion optional.
Dan Goodman
FAChris...@webtv.net says...
> Here in Tampa I just left a restaurant where they served me cut up
> potatoes with the skins on and deep fried and called them "Home-Fries".
>
> I'm from Manhattan there the spuds were peeled and sliced and fried on a
> grill or in a cast iron pan with perhaps a little onion.
In Minneapolis, they're called American fries. And every eatery does
them at least a bit differently.
--
Dan Goodman
dsg...@visi.com
Dan Goodman
says...
> In article <7673-3C1...@storefull-174.iap.bryant.webtv.net>,
> FAChris...@webtv.net (Frank A. Chris Dohrmann) wrote:
>
> > Here in Tampa I just left a restaurant where they served me cut up
> > potatoes with the skins on and deep fried and called them "Home-Fries".
> >
> > I'm from Manhattan there the spuds were peeled and sliced and fried on a
> > grill or in a cast iron pan with perhaps a little onion.
> >
> > How do you make your "Home-Fries"? TIA
> >
> > IL...@webtv.net
>
> I'm from upstate NY,
Where in Upstate? It matters, because word usage varies a good deal.
> and I make "raw-fries" the way you described--sliced
> raw potato fried in butter in a cast iron skillet with some onion. What we
> call "home-fries" is usually left over potatoes diced up and fried in
> butter in a cast iron skillet with a little onion. Deep fried home-fries
> are left over potatoes diced up and deep fried--sorry, no onion.
>
> Hash browns is a whole 'nother story.
>
>
--
Dan Goodman
dsg...@visi.com
st...@temple.edu
>
> Dice leftover baked potatoes into 3/4" cubes. Chop an onion. Fry 'em in
> hot Crisco (butter's probably better, but Mom made 'em with Crisco) until
> browned. Salt and pepper. Devour.
Paprika goes great on home fried potatoes.
hahabogus
Cayenne or ground chipolte works good too.
DebbieGrrrl
FAChris...@webtv.net (Frank A. Chris Dohrmann) writes:
>
>How do you make your "Home-Fries"? TIA
Slice 'em in thin rounds, fry 'em in bacon fat and/or Crisco. Salt & lots of
pepper. Grandma used to toss spoonful or so of cornmeal in the pan while they
cooked, it gave a lot of extra crunchy bits on the taters.
Debbie...
"There is more stupidity than hydrogen in the universe, and it has a longer
shelf life"-Frank Zappa
rigby
secret for getting them crispy and brown.
Same goes for making fried rice. Always use cooked rice that's been chilled
overnight.
<SDN...@webtv.net> wrote in message
news:10311-3C...@storefull-113.iap.bryant.webtv.net...
<RJ>
I get mixed results with paprika... ( even Penzey's )
Actually, I've found
the perfect seasoning for homefies to be "Old Bay Seasoning".
I know it's supposed to be a seafood spice mix.....
but
sprinkle some on your next batch of home fries
while you're still frying them.
<rj>
MH
A Ross <ar...@cornell.edu> wrote in message
news:ar18x-12120...@132.236.158.44...
> In article <7673-3C1...@storefull-174.iap.bryant.webtv.net>,
> FAChris...@webtv.net (Frank A. Chris Dohrmann) wrote:
>
> > Here in Tampa I just left a restaurant where they served me cut up
> > potatoes with the skins on and deep fried and called them "Home-Fries".
> >
> > I'm from Manhattan there the spuds were peeled and sliced and fried on a
> > grill or in a cast iron pan with perhaps a little onion.
> >
> > How do you make your "Home-Fries"? TIA
> >
There used to be this breakfast joint in San Francisco in the Lower Haight
district where my friends and I would go to nearly every Sunday. We would
have been up quite late the night before, going to see a metal band, or to a
club we liked, and we longed for food to revive us. There the breakfasts
were big, with lots of carbs and protein and it was a nice place to try and
recover. The dish I loved the most was a giant plate of potatoes, piled on
high with some of my favorite ingredients. The restaurant is long gone, so
here is my interpretation of this most wonderful recovery food.
2 potatoes, sliced
2 green pepper, chopped into 1-inch pieces
1 yellow onion, diced
1 jalapeno pepper, diced
1 tablespoon oil or bacon grease
Heat med-size cast iron or nonstick skillet over med. Heat. Add oil or bacon
grease and heat. Add potatoes, pepper, onion, chili pepper and heat until
potatoes are down on the inside and browned on the outside.
Sprinkle on top:
1 cup grated cheddar cheese
Cook until cheese is melted.
This is where the fun comes in:
Divide potatoes to the plates and cover with the following:
Freshly made salsa
Guacamole
Sour cream
Diced green onion
Canned black olives
Makes 2 to 3 servings
Martha
st...@temple.edu
> I get mixed results with paprika... ( even Penzey's )
> Actually, I've found the perfect seasoning for homefies to
> be "Old Bay Seasoning". I know it's supposed to be a seafood spice mix.....
> but sprinkle some on your next batch of home fries
> while you're still frying them.
Old Bay Seasoning? That's an interesting idea. Using it on home fries
never ocurred to me. I don't keep any of that stuff because I don't eat
the type of seafood that it would go well on, but if I remember, I will
pick up a small container to try on home fries.
Robin Nelson
Just FYI, there are some restaurants on the Eastern Shore (Maryland)
where "Bay fries" (i.e., Old Bay liberally applied) is what you get
when you order "french fries" -- unless you specify otherwise.
John
"PENMART01" <penm...@aol.como> wrote in message
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