just call me the potato princess

When I was younger, I wasn’t a big fan of breakfast, and much preferred the hearty warmth of lunch & dinner.  Coming of age, being an alcoholic, & influence from Mr. Cacophony changed all that.  Add to that, my vicious Saturday night and a nice, hearty breakfast turned into a necessity this morning.  Bring on the eggs, bacon & home fries!!!

Now, everyone has their own image of a perfect breakfast.  Mine used to be the egg & cheese on an English muffin, but I’ve now moved on to the tastiness & heartiness of home fries.  My obsession reached its height at the home of Yorkshire Restaurant in Manassas.  Sadly, I have moved now, & can no longer take part in Yorkshire’s heavenly home fries.

Now, I don’t know how to make Yorkshire’s home fries, but I do now how to make some damn good ones.  Simple too.  Pair them with scrambled eggs, some turkey bacon, a glass of OJ & some red grapes, and you’ve got the Feisty breakfast of choice.


First, you are going to want to start with dicing your potatoes.  I use 2 red potatoes, which is a good helping for both Ryan & I.  You can certainly use white potatoes, just keep in mind how much you are making.

Dice them up, wash them & dry them off.  Of course, wash them before you dice them up too — I will scrub my potatoes and core the eyes out with my fingernails because i don’t have a peeler.

Add about 2 T. of olive oil to your saute pan (make sure you have a fitted lid for it!), and start to heat it up.  I think the original recipe called for butter, but I try not to cook with butter whenever possible.  Learn to love olive oil and you’ll start to prefer it.




Once your oil is hot, throw in your potatoes, and stir them up so they are nicely covered by the oil.  Sprinkle salt & pepper.  I do a healthy dose of pepper & then a pinch of salt, since the less salt, the better.




Top your pan with the lid, and set your timer for 10 minutes.

While our potatoes are sizzling away, its time to cut your onions!  I cut them big because you don’t want them to disappear once they’ve cooked.  I use white onion because I like their sweetness.  To each their own.  There’s no specific amount, just whatever looks like enough.





After the 10 minutes are up, take the lid off and stir your potatoes well.  You should see a nice browning on one side of every potato that touched the pan.  Yum!  Throw in your onions and stir so they are coated with the oil.


EDIT: I replaced the photo here with a more accurate photo of how the browning should look, hence why the potatoes and onions are different looking than the photos above.
Look at that crispy goodness!  Don’t be scared of the char — with home fries, the more char, the better they taste.





Cook 10 more minutes with the top on.  Make sure those onions get a nice char too!  Caramelized onions, mmmmmmm.


   Serve & scarf down!




You know when breakfast is also very good? Dinnertime.  You could probably even make these potatoes with dinner, they are so fuckin delicious.  I imagine throwing bacon in would be really delicious, or you could do any kind of veggie, like mushrooms, zucchini, peppers, etc.*  You know, I bet you could throw anything into these and they would be awesome.   GO CRAZY with it!


*Cook bacon first and crumble.  Add to dish in last 30 seconds of cooking.  I added my mushrooms in the last 3 minutes of cooking.  Zucchini would need longer time, maybe 5 minutes.  Peppers are completely subjective, as it is up to you how cooked or raw you like your peppers to be.


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