Making home friesBreakfast
Posted 28 December 2001 - 10:49 AM
The main problem is that it's hard to make a lot this way; with a single 10" skillet you can do barely two servings. To feed four hungry people you'd need two 12" skillets on two burners. Thorne says he likes waxy potatoes as well as russets, but I tried it and disagree.
Posted 28 December 2001 - 10:59 AM
Posted 28 December 2001 - 11:49 AM
(Edited by Sandra Levine at 1:50 pm on Dec. 28, 2001)
Posted 28 December 2001 - 12:19 PM
Posted 28 December 2001 - 12:21 PM
Posted 28 December 2001 - 12:48 PM
Posted 28 December 2001 - 01:17 PM
If I get it, these aren't deep-fried chips/fries (as in fish and chip shop chips), these are potatoes shallow fried in frying pan. I associate them with diners. Aren't they similar to hash browns if they break up?
Posted 28 December 2001 - 01:21 PM
My grandmother used to cube the potatoes and par-boil them them before sautee-ing them in corn oil only, never butter. She sprinkled them generously with paprika, too as well as salt and pepper. They were delicious, but not, in my opinion, true home fries, which are not par-boiled. The paprika adds a delicate and delectable crust...if you like paprika.
(Edited by Sandra Levine at 6:19 pm on Dec. 28, 2001)
Posted 28 December 2001 - 03:04 PM
When I was young, my mother and grandmother just called them ‘fried potatoes.’ We ate then often and not just for breakfast. Anyway, here’s how I like to make them...
Russet potatoes have a higher sugar content, so they brown better than more waxy varieties. Peel or not, as you prefer, then cut into appx half-inch dice. Slices also work, but what’s important is a uniform thickness so they all cook evenly.
In a heavy, preferably cast iron, skillet, heat enough olive oil (I use it for almost everything, and the flavor goes well with spuds) to cover the pan. When it’s pretty hot, carefully add the potatoes (they will sputter a bit, so watch out). Let them cook without stirring for a few minutes so the bottoms are seared and starting to brown, then turn over with a stiff spatula. Adjust the heat down a little, and continue cooking, stirring occasionally, until they’re evenly browned all around (and we like them pretty dark, which they will get by the time the insides are cooked, at least 20 minutes).
You can eat them like this, but I like to season them a bit....
Drain off some of the excess oil, and add a few shakes of chile powder (I like the dark, smoky pasilla), some cumin, oregano, sage, and any other herbs or spices you like. Stir to coat the spuds, and let the spices cook with them for a bit. I often move the potatoes to one side of the skillet and fry a couple of eggs alongside.
If you want onions, cook them separately and serve them with the potatoes.
Posted 28 December 2001 - 03:23 PM
Quote: from Jim Dixon on 5:04 pm on Dec. 28, 2001
If you want onions, cook them separately and serve them with the potatoes.
Thanks for the clarifications. It sounds like when I fry leftover potatoes I should probably call them home fries. Not a million miles from Lyonnair potatoes either. And I completely agree about cooking the onions separately; I have spoiled my Lyonnaise potatoes several times by letting the onions get overdone, brown and bitter. I find they generally cook a lot quicker than the spuds.
Posted 28 December 2001 - 06:07 PM
In our house hash browns are made from grated potatoes and home fries from diced. The ingredients are the same, but when I make hash browns I want the potatoes to stick together into a cake, which I often wrap around something.
Now I am really hungry.
Posted 28 December 2001 - 08:21 PM
Mamster mentions: "potatoes to stick together into a cake", this type I know as "Berner Roesti", where one takes russets, raw grated, more shredded, placed into a colander and boiling water poured over, well drained, even padded dry, and fried brown without stirring on one side, then turned and browned on the other.
If I forget to mention the usage of salt in any of my given (not often) recipes, please forgive me, as those things are common knowledge and I sometimes assume too much of others who are not in the trade.
Posted 28 December 2001 - 10:52 PM
Posted 29 December 2001 - 06:43 AM
It would seem as an academic matter that precooking is the way to go. This would allow you to get the potatoes done just so, and to brown the exterior without overcooking the interior. An hour in a skillet, at any temperature, sounds like a recipe for mushy, fat-saturated potatoes. Perhaps that's the desired effect, but it doesn't appeal to me. Am I right here?
It would also seem that cooking the onions separately and combining at the end makes eminent sense. This is how Julia Child does ratatoiulle, with all the ingredients separated and mixed at the end. Or is there a flavor-mingling benefit to cooking the potatoes and onions together?
Maybe I'll try half butter and half olive oil. I've been finding lately that combining fats almost always yields better results than using one fat alone.
Posted 29 December 2001 - 09:08 AM
they come out well-done, with a sweet almost chocolate flavor. the first time i did this (almost by accident) i was quite surprised with the chocolate outcome.
they go over quite well, and the best part is they can remain in the oven and served whenever everything else is ready. timing, i find, is the biggest problem for me when preparing dinner for more than 2 ppl.
Posted 29 December 2001 - 09:13 AM
Steven, the important factor of pre-cooking, and not slicing or chopping until cold, for "Homes" and "Hashs", should not be neglected. Absorption of fats will be less!!
When separately sauteeing onions, don't brown them, but salt them, and add to pots when those are almost finished. Yes, onion flavors will then combine with the pots. The desired flavor-mingling effect will be achieved.
Posted 29 December 2001 - 09:57 AM
The best real home fries have always been served in roadside greasy spoons where huge mounds of browned, softened potatoes, flecked with onion and green pepper, sat happily alongside (and were cooked in at least partially in the grease of) the sizzling bacon.
Posted 29 December 2001 - 10:13 AM
Shaw, I can assure you that my home fries spend over an hour in the pan and are neither mushy nor fat-saturated. They're crispy as ####. There's probably a much quicker way to achieve the same effect, though, and the main reason I don't precook is that I don't enjoy dicing cooked potatoes--when I start with raw I get more even cubes.
Posted 29 December 2001 - 12:03 PM
Nowadays Hash browns are often shredded and cooked into patties, whereas Homefries are, especially in restaurants, precooked, barely heated and served unseasoned.
To make Homefries, I dice raw potatoes, any kind, peeling if necessary, and sauté over medium high heat in animal fat or a blend of butter and olive oil, stirring occasionally, until the potatoes are nicely browned. Then I reduce the heat to medium, cover, and continue to cook until they are done inside. Season with freshly ground black pepper, red pepper, and salt. Paprika added during the cooking process gives them an attractive color, but it reminds me of restaurants that do this instead of cooking them crispy and seasoning them properly, so I don't usually use it.
Optional onions and peppers, sauté separately and add at the end.
To serve with cheese and bacon, add the precooked bacon and cheese to the onions and peppers, cover, and heat until cheese is melted. Dump onto the Homefries just before serving.
I never precook potatoes. Some varieties harden on chilling and don't resoften when reheated. You don't save time, either, if you figure the time you spent precooking them. Besides, that 2 extra minutes in the morning is time you can spend doing something else. No need to watch the potatoes, they're very forgiving.
My Hash browns
On the shredding blade of a food processor, shred potatoes, peeled (except for young red ones). Mix the shredded potatoes with salt, and put in a collander for about 1/2 hour. Squeeze out all the extra moisture.
In a frying pan, heat about 1/4" of fat, or butter and olive oil over medium heat. When hot, drop handfuls of potato and shape into rounds about 3/8"-1/2" thick. (A can with the bottom and top removed can make attractive patties.) Rotate when the center is done if you are using a large pan so they brown evenly. When potato is golden on the bottom (Peek! don't test-flip!), turn over and cook until brown.
(Edited by Katherine at 8:24 pm on Dec. 29, 2001)
Posted 29 December 2001 - 02:36 PM
Slice the "Homes", chop the "Hashs", dice the "O'Briens" with Peppers, Onions and Bacon. Shredd the "Roesti", Brown saute them whole they are "Rissolee", melon baller scooped-out ones are "Noisette" or "Parisienne". I am sure there are hundred others.
Posted 30 December 2001 - 12:55 PM
For something really excellent, slice up cold, leftover baked potatoes and pan fry. Because they've already been cooked they brown quickly and the flavor is very concentrated.
Posted 05 January 2002 - 06:01 AM
own final trial of corned beef hash which is much
like home fries but with some meat:
I start with a cast iron frying pan, 9 1/4" OD, with
a machined interior surface (no, it's not for
sale!). I add 1/3 C olive oil and 9 ounces of diced
yellow onion. I cook slowly with occasional
stirring until the onion is translucent. I add 1 T
of minced garlic, stir, and cook a little, being
sure not to burn the garlic.
While the onions are cooking, I take about 16-21
ounces of US Number 1 Red potatoes, cut a flat spot
on one end, dice the cut piece, and, with the potato
resting on the flat spot, push down with a wire
French fry cutter. While the potato is still held
by the wires, I cut the potato into dice. I dump
the diced potatoes into a 2 quart bowl and add some
When the garlic has cooked a little, I add 12 ounces
of diced corned beef and mix, dump that mixture into
the potatoes, mix, dump back into the frying pan,
and pack until smooth on top.
Over medium-high heat, I bring to a simmer, cover,
reduce heat to medium-low, and cook about 20
minutes. This step cooks the potatoes.
Now, the mixture will likely be too wet. So, to dry
the mixture, concentrate flavors, and develop a
crust on the bottom, I just leave on the heat,
uncovered, about another hour. For the heat
adjustment, I basically just keep the mixture
steaming but not hot enough to smell burning. Takes
a long time to make a good crust.
When the crust is right, can use a dull knife to
loosen the mixture around the sides of the frying
pan and the bottom will be loose and well lubricated
with plenty of the oil.
Then, I put a dinner plate upside down on top of the
frying pan and quickly rotate 180 degrees about a
horizontal axis, trying not to let the cast iron
frying pan scratch the dinner plate. The mixture
should come out of the frying pan as essentially one
mass with the crust on top.
I pour over lots of catsup.
It's not subtle.
It reheats decently well in a microwave.
Note: Here I just use raw potatoes, that is, do not
boil the potatoes first. Also, I don't peel the
potatoes, just put it all in there because as we
learned growing up in the South "It's ALL good!".
Posted 19 October 2011 - 07:42 AM
But I've tried Heston Blumenthal's Pommes Pont Nuef (from Modernist Cuisine), and they are the best I've tried so far. I don't have a ultrasonic bath or any pectinase, so I haven't tried those methods.
For those who don't have MC or In Pursuit of Perfection, the recipe calls for boiling 500g of Russet potato batons (cut 1.5x1.5cm thick) together with 500 g of water, 15 g of sugar, 7.5 g of salt, and 0.75g of baking soda for 20 minutes, or until nearly falling apart. (I might reduce this to 15 minutes, even at my 7000 ft. altitude). Then drain and place the warm potatoes on a rack in a chamber vacuum. Pull vacuum, if necessarily repeatedly, until the chips are dry and cool, 3-4 minutes. Then blanch in 150C/300F oil until the chips are mostly cooked but still pale, about 7 minutes. Air cool in a single layer, if possible using a fan. Finally deep-fry in blisteringly hot 220C/430F oil until crisp, about 2 min. (My deep fryer won't go that high, so it may be necessarily to do this on the stove.)
The results are delightfully crunchy on the outside, yet meltingly tender on the inside.
Note that there is an error in MC -- steps 6 and 7 are reversed.
Posted 19 October 2011 - 08:00 AM
We precook sliced/diced/fry-cut potatoes (don't let any pieces touch) in the microwave for four minutes before roasting with duck fat at 400 degrees.
We also microwave vented russets for four minutes, to remove moisture before cooling. These may also be roasted in the fat of the day or sauteed.
Posted 19 October 2011 - 09:01 AM
Posted 19 October 2011 - 10:08 AM
There were always potatoes for breakfast and they were started the evening before - scrubbed potatoes went into the hot oven after the dinner was being taken to the table to bake in the residual heat and removed when the cleanup was finished and placed in the cool pantry (or the fridge in summer).
In the morning the skins were removed - usually just slipped off - and the potatoes were sliced about 1/4 inch thick, or less.
They went into a very hot iron skillet in which the fat (bacon drippings or lard) was about 1/4 inch deep and left undisturbed until the edges on the bottom layer were light brown and then they were turned with a big spatula and the top layer was exposed to the fat and heat.
Nowadays I microwave russets or Yukon Gold potatoes for about 2/3 of the time I would use to "bake" them completely - time will vary with the power of the microwave - and I don't remove the skin because I like it and it has some vitamins.
Otherwise the process is much the same. I often use a combination of butter and oil (grapeseed is a favorite) as this combines the flavor of the butter with the higher smoke point of the oil.
Sometimes I cut the potatoes into wedges (usually when cooking them for dinner) but most often into slices but sometimes into cubes.
I don't season the potatoes until after they have browned a bit - this is a personal quirk but I do taste as I go.
To me onions and peppers don't belong in home or cottage fries - adding those makes it Potatoes O'Brien and I like my potatoes "pure" but fried onions on the side are okay, depending on the other breakfast items. With steak and eggs or pork chops, okay, with bacon or ham, not so much.
Also tagged with one or more of these keywords: Breakfast
The Kitchen →
The Kitchen →
Pastry & Baking →
The Kitchen →
Regional Cuisine →
United States →
Florida: Dining →
Regional Cuisine →
Latin America →
Mexico: Cooking & Baking →