Man do we love homefries and hash browns in this house! Normally we buy the frozen hash browns and have to stand around for 45 minutes or so for them to cook. Today was a little different. I had some left over potatoes from another dish that I decided to use for my OWN homefries. Boy did they turn out good. Even with the chopping, these were WAY quicker to make than our frozen hash browns.
There are only two rules that I must share with you when you embark on homemade homefries:
1. You MUST use butter. I used a butter/olive oil combo so the butter wouldn’t burn in the skillet, but it is the BUTTER that turns these babies into a beautiful, crispy, golden brown. Do not skip the butter. Even if it’s a tiny pad of butter… it’s a must to get the best results. (And this is coming from a girl that usually uses olive oil for everything!)
2. When you initially put the potatoes in your skillet. Do not… I repeat, DO NOT stir them or move them for the first 5 minutes or so. You want them to turn nice and crispy and this won’t happen if you constantly stir them. So… place them in the skillet, go sit by the tv for a minute with your freshly brewed coffee and relax. Let them crisp! We don’t want mushy potatoes!
So go ahead… make your own diner deluxe breakfast. Toast, eggs, bacon, and homefries. It costs only pennies per person and it tastes soooo good.
5-6 small baking potatoes (I used butter gold potatoes), chopped into 1-inch cubes.
1 Tbs. olive oil
1 Tbs. butter
salt and pepper to taste
cayenne pepper to taste (optional)
2 cloves garlic, finely minced
Heat large skillet to medium-high. Add olive oil and butter. Once butter begins to melt, swirl it around coating the entire skillet.
Add potatoes in a single layer. Add salt, pepper, and cayenne. LEAVE ALONE for 3-5 minutes or until the one side is golden brown. (Time varies depending on your stove top.)
Give them a good stir. Let sit for another 2-3 minutes. Repeat one more time. Add garlic when your potatoes are almost done. you don’t want it to burn.
**Once my potatoes were pretty much done, I scooted them over to one side of my skillet (mine is 14 inches) so I could cook up some eggs.**
Remove from heat once potatoes are nice and crispy on the outside and relatively soft on the inside. Season with salt and pepper again.
One of the rare times that I use ketchup!