Every Saturday I cook breakfast for the family and without fail it has to be eggs, papas (that’s potatoes in Spanish) and bacon. I usually bake some hash brown patties and call it day, however lately I have been into making home fries. It is really a simple execution.
Use a good quality hard anodized non-stick pan, otherwise you will have more stuck to the pan than your ribs later. This will also cut down on the amount of fat you will need to use.
Peel about 4-5 medium potatoes haphazardly (I like to leave some of the skin on for texture, but you can choose to peel the skin off)
- Cut the potatoes into small cubes, not to small, just enough for some bite.
- Drizzle some olive oil over the potatoes and just a touch of salt and pepper, tossing it all.
- Heat up your pan to medium to high heat and add in a pat or two of butter with about a tablespoon of olive oil, use canola oil if you prefer.
- Immediately toss in the potatoes.
- After about 5 minutes cover the pan and let if go for 3 minutes, then stir the potatoes add in couple of pinches of salt and pepper and lower the heat to a little under medium making sure to cover the pan again.
Covering the pan will help the potatoes cook evenly for about 10 mins until done, but make sure to stir a few times. Your end result should be a golden brown color with a flavorful bite as shown above.
The length of time will vary based on how you cut the potatoes and the temperature range of your stove.
You can at the halfway point add in some minced garlic, sliced peppers and onions for a more traditional diner-style homefry, whatever makes your taste buds happy.