LINDA'S AWESOME HOME FRIES
I was looking for a little added flavor in my home fries this morning and created this luscious recipe. They were AWESOME! I splurged and had them with fried eggs and toast for a DELICIOUS weekend breakfast. GREAT flavor and just a little spiciness from the seasoning. They are REALLY good! I cooked these on med-high, and from the starting of peeling the onion to putting them on my plate was 45 mins., so if you cook them on high it is going to take less time, and if you cook them on med. it's going to take longer. Med-high worked perfect for me, as it browned the home fries nicely and didn't scorch the onions! See my picture. If you have a lg. cast iron frying pan, I would suggest using it, as they make the "BEST" home fries :)
Provided by Lindas Busy Kitchen
Categories Breakfast
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 6
Steps:
- In a lg. cast iron frying pan add olive oil.
- Fry sliced onions on med-high, for about 5 minutes and often so they don't stick.
- Push onions to one side of the frying pan, and add raw chopped potatoes.
- Cook potatoes and onions turning often to brown evenly. When potatoes are a golden brown, mix onions in with potatoes.
- Add garlic, and mix in with potatoes and onions.
- Add Tony Chachere's Creole Seasoning. Mix in with potatoes.
- Salt and pepper, to taste.
- Serve.
LINDA'S CHEESY HOMEFRIES
My son wanted homefries the other night with pork chops, but he asked that I try topping them with cheese for something different. He LOVES cheese!! I decided to give it a try and I must say they were delicious!
Provided by Linda Kauppinen
Categories Potatoes
Time 1h
Number Of Ingredients 10
Steps:
- 1. Prep: wash your potatoes, scrubbing off any dirt. slice in half length wise and slice thick. ( I leave the skins on) dice bacon, onions and red bell pepper
- 2. warm skillet on medium heat, add diced bacon to cook a bit to get some grease in the bottom of the pan. Once you have bacon grease and its sizzling add your diced onion and bell pepper. Reduce heat to medium low and allow to cook stirring occasionally for about 5 minutes. Remove as much bacon grease as you can and put back on the burner.
- 3. Add your butter, sliced potatoes, salt, pepper, garlic granuals, bouquet garni and paprika (i used smoked paprika, but you can choose which to use) and toss well. Cover and allow to cook on medium low for about 30-35 minutes. Turn occasionally to promote browning but dont allow to burn.
- 4. Once potatoes are soft and browned to your liking, uncover, lower the temperature to simmer and liberally spread the Mexican cheese blend on top of the potatoes and allow to melt. Enjoy!!
LINDA'S CHEESY CHICKEN MARSALA DIVAN
I love experimenting in the kitchen, and this is one that I came up with one night when I felt like having a creamy chicken dish... It was WONDERFUL, so I thought I would share it with you!
Provided by Lindas Busy Kitchen
Categories Chicken Breast
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350.
- Put the chicken breast in a 9x13" baking pan.
- Slice the onions, and put over chicken breasts.
- In the side of the pan mix the soup and water together. It will be lumpy.
- Cut up the fresh broccoli, and put in soup mixture. Mix together.
- Add the mushrooms, and mix.
- Sprinkle with salt and pepper, to your liking.
- Pour the wine into the mixture, and mix well.
- Pour over the chicken.
- Every 15 minutes spoon the mixture over the chicken while baking. Bake for 45 minutes.
- Remove pan from oven, and add the shredded cheese on top.
- Put back in the oven, and bake for another 10-15 minutes until cheese is melted.
- Serve.
- Note: I pour the extra sauce over my baked potatoes when I make this dish. Delish!
Nutrition Facts : Calories 510.9, Fat 24.7, SaturatedFat 11.3, Cholesterol 104.7, Sodium 1643.7, Carbohydrate 23.7, Fiber 3, Sugar 4.6, Protein 43.4
SPICY CHEESY HOMEFRIES #5FIX
5-Ingredient Fix Contest Entry. This simple recipe will bring rave reviews from friends and family. The jalapeno and cheese add a nice kick.
Provided by cathy.morrison
Categories Potato
Time 25m
Yield 1 potato dish, 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Using an oven proof skillet, melt butter.
- Add jalapeno and saute until soft.
- Add garlic for one minute only.
- Add potatoes.
- Stir until combined.
- Top with cheese.
- Place in oven until cheese is melted (approximately 10 -15 min).
Nutrition Facts : Calories 365.9, Fat 35.9, SaturatedFat 22.7, Cholesterol 98.7, Sodium 430.2, Carbohydrate 1.3, Fiber 0.1, Sugar 0.4, Protein 10.8
HOME FRIES IN THE OVEN
In the summertime with lots of people at camp and a lot of cooking going on, burner space is at a minimum. This recipe starts on the stovetop and finishes in the oven.
Provided by Aroostook
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 400 F.
- Melt margarine/butter over medium heat in a large heavy bottomed fry pan which has a heat resistant handle(I use cast iron)
- When butter starts to sizzle add potatoes and let fry for 2 minutes.
- Turn with a spatula and cook for another 2 minutes.
- Continue until all sides of potato cubes are browned.
- Place in preheated oven for 15-20 minutes until potatoes are tender.*.
- (Cooking time will depend on the type of potato used. Yukon Gold/Katahdins/Red Norlands take less time to cook than Shepradies/Russett/BellRus. Use your own judgement.).
Nutrition Facts : Calories 335.2, Fat 6, SaturatedFat 1.3, Sodium 379.3, Carbohydrate 64.6, Fiber 8.2, Sugar 2.9, Protein 7.5
VERY CRISPY HOME FRIES
This recipe is a little time consuming and has frying and re-frying involved, but in my opinion, it is worth every minute it takes to do it.
Provided by Tiomarrano
Categories Breakfast
Time 35m
Yield 5 serving(s)
Number Of Ingredients 11
Steps:
- Peel and cube or wedge the potatoes.
- Place cubes in ice water and add salt. Let sit in ice water about 10-15 minutes.
- Heat oil in skillet.
- Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
- While oil is heating, in a colander drain potatoes.
- Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
- When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
- **Note: As potatoes fry you can cover them temporarily to increase heat -the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
- When browned and lightly crisped remove from oil and drain on paper towel.
- While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
- Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
- Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
- Add a little more oil and turn heat back up to get it hot.
- (Watch and have lid ready to protect yourself in case of "spitting" oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
- Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
- When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
- Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
- You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
- When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
- Enjoy.
BRIT'S CHEESY ONION HOME FRIES
This twist on a breakfast favorite comes from my daughter Brittany, who is a cheese and onion lover. Great for lunch and as a dinner side also!
Provided by Karen..
Categories Breakfast
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Microwave potatoes as you would for a baked potato, but cook until*slightly* underdone- 4 take 12-14 minutes on my microwave (or use leftover baked/cooked potatoes).
- When cool enough to handle, quarter potatoes and then cut into about 1 inch pieces (we leave the skins on).
- Heat 2 tbl of butter or oil in a large non-stick skillet (or if you just cooked bacon in the pan, you can reserve some of the bacon grease and use that to fry in).
- On medium heat, add onions and cook until 1 or 2 minutes before adding potatoes, salt and pepper, stirring to combine.
- Let cook for a few minutes, flipping or stirring gently, until onions are tender and potatoes are to desired crispness.
- If necessary, add additional butter or oil to prevent sticking.
- Remove home fries from pan and transfer into microwavable casserole dish.
- Sprinkle with one cup of cheese and fold in gently.
- Sprinkle remaining cup of cheese on top and microwave for 1 to 2 minutes until cheese is melted.
- Sprinkle a bit of parsley on top, if desired.
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