I didn't know that these were called 'home fries.' May be my time in America or my American movie-watchin' have somehow dodged this term when referring to breakfast potatoes. Glad I got that sorted. I came across this recipe as I was perusing through pinterest for a solution for my leftover potatoes. I guess boiling the potatoes before you cook them is a thing now as I've come across quite a few potato recipes that do that. These were pretty awesome though and I would proudly serve this to brunch guests. With the additional ingredients I added to the recipe, the potatoes had a burst of great flavors working together. They were crispy on the outside and soft on the inside.
Ingredient Variations:
- I added mushrooms, garlic (about two teaspoons of minced garlic), and half a medium-sized yellow onion (diced).
- For spices I used: (all approximate)
- 4 teaspoons of paprika (divided)
- 4 teaspoons of chili powder (divided)
- 2 teaspoons of black pepper (divided)
- 2 teaspoons of salt (divided)
- 2 teaspoons of dried mixed Italian herbs
What I did:
- I cooked the garlic and diced onions for about 2 minutes in olive oil before adding the potatoes and mushrooms to the pan.
- I cooked it for 20 minutes, turning it after every five minutes
- I added the spice mixture (half of it) at the beginning and then the rest + the Italian herbs before the final 'flipping'
Note to self:
- I would turn the potatoes more strategically next time so the potatoes crisp evenly. So no aimless stirring but sectioned turning with a spatula. ;)
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