Home Fries

Saturday breakfasts are sorta my thang now.  Sundays are usually donut days, and weekdays are quick toast and egg or oatmeal days.  Saturday mornings, despite the pancake debacle, have become a special time of week for us.  I usually wake up an hour before everyone and get things started without any interruption.  It’s a glorious time – no screaming, no asking for anything, and total control of my kitchen.

I have attempted home fries many times in the past.  I have usually been left with something of a mish-mash that resembles coarse mashed potatoes.  Nothing about that is right.  I recently attempted it again determined to get it right.  And, huzzah – going into the repertoire.  Under a farm fresh over-easy egg, it’s just heaven.

Home Fries

barely adapted from Smitten Kitchen

Ingredients:

• 2 pounds Yukon gold potatoes, cubed into 1/2 inch pieces
• 4 tbsp butter
• 1 medium onion, finely chopped
• 1 large garlic clove, minced
• salt and pepper to taste

Directions:

1. Arrange potatoes in large microwave-safe bowl, top with 1 tablespoon butter, and cover tightly with plastic wrap.  Microwave until edges of potatoes begin to soften, about 5 to 7 minutes, shaking bowl (without removing plastic) to redistribute potatoes halfway through cooking.
   
2. Melt 1 tablespoon butter in large nonstick skillet over medium heat.  Add onion and cook until softened, about 4 minutes. Add garlic and cook for an additional two minutes until the onions are golden brown.  Transfer to small bowl.
3. Melt remaining 2 tablespoons butter in now-empty skillet over medium heat. Add potatoes and pack down with spatula.  Cook, without moving, until underside of potatoes is brown, 5 to 7 minutes.  Turn potatoes, pack down again, and continue to cook until well browned and crisp, 5 to 7 minutes.  Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes.  Stir in onion, seasonings of your choice and salt and pepper to taste.  Try not to mess with the potatoes too much because you don’t want to break them apart.