Breakfast home fries

What do y'all put on them? In my travels, I've had some really good ones and some not so good. I usually just cook them in the bacon grease, salt and peppered with a slice of onion.

How y'all make them??

I like the potatoes parboiled before slicing, then cooked the same as you hippie, cook the onions right in with them. Some bell peppers are a nice addition as well at times.

Yea, I preboil and sometimes I slice, sometimes I dice them.

This one restaurant in Batavia N.Y. had home fries that were pinkish red from something they put on them. I coulda made a meal of just those they were so good!

That might have been paprika that coloured the fries, Racer Man. Paprika is a powder made from peppers, with different flavors and strengths depending where it's ground. I use a Hungarian made paprika that is also smoked...that gives fantastic taste to lots of foods, along with some spice heat to it.

Brown a lb of sausage then remove from the cast iron skillet, add couple big tablespoons bacon grease and sliced spuds on medium heat let cook on one side till brown then flip don't over load the pan try for one layer or cook 2 batches gets them crispy. when just about done add diced onion and garlic and jalapeno and the sausage back. Cook till vegies are done and spuds are crispy. Top with runny eggs and toast.

Now I know what I'm making this weekend

Shred ‘em right into the pan with the cheese grader onto some hot grease. Salt, pepper, hold the onion.

Ha, make ya hungry for some!

At camp we have a 3' wide cast griddle we got from a restaurant and sausage patties are served every morning back there. The one guy who cooked breakfast always kept the taters off to the side and would scrape a spatula full of them thru the grease from the sausage patties when one was done and taken. Good stuff!

Sharon,

That could be, I hadn't thought of paprika and that would give them the color I remember them. We made sure to be passing thru Batavia in the morning one our way to Canada just to eat breakfast there!

Give it a try sometime , see if that is the same as you remember . My suggestion would be to pick up smoked Paprika . Try a little and see. I like it so much and it goes with many dishes . Great on meats too.

Like deviled eggs....mmmmmmmm, I like it on them!

I'll give that a try tomorrow. Just looking for a change-up if ya follow.

Yes sir I do !

Find some that is also smoked...that slight smoked flavor with the mellow spiciness does so much sprinkled on many food types . I cooked up some chicken and put it on that ...very good !

Will do, Thanks!

Thanks to everyone!

Those are hashbrowns not home fries. And they should be rinsed and dryed in a towel before going in the hot pan with your 1/2 oil, 1/2 butter in the bottom. Spread out evenly, let brown well before you touch them. Salt and pepper then put a plate on top of them flip the pan so they are on the plate and slide them back into the pan to brown on the other side til done. = professional looking and tasting hashbrowns!!!

Yep, those are hash browns. Mom use to save mashed potatoes from the evening before and make patties, flour on both sides and fry until brown on the outside.
They were pretty good too.

I dice red skins to 3/4 inch cubes. Fry hot in a bit of bacon grease. I like mine a bit cru crunchy.
Once they have a bit of black on them I add some bacon bits and a pile of hot pepper cheese.
One large tater works for me.

Sharon, have you ever had Chicken Paprikash? I think you'd like it.

Why no ma'am , Angela, I haven't ! Sounds good ! I'll have to look that up . Thank you !

See what happens when the weather changes and it gets so nice and cool ....everyone gets the cooking drive ! I sure do. Was 20 degrees this morning...and the trees are amazing. Snow due to creep down the valley anytime.

Perfect cooking weathah

American Legion breakfast taters, cooked like folks do here, then topped with some of the best sausage gravy known to man, Redfield Iowa American Legion..... breakfast every Saturday 6 AM to 9 AM, don’t be late

My great grandmother was Hungarian so we had this a lot growing up. This recipe is very similar to how we did it... except we never used tomato paste. https://eatingeuropean.com/hungarian-chicken-paprikash/ We would eat it over egg noodles, or homemade dumplings.

Oh that is perfect Angela , thank you !

I love Hungarian cooking. I got my paprika from a family who are from Hungary , and another family from Romania. That are all friends.

Look too what I just found ...also Hungarian cooking ! And, he uses smoked Hungarian Paprika too .

I can make this meal !

Thank you, Angela !

When I bake potatoes I always make several extra to dice up later .

The dumplings he mentioned at the end of the video was what I mentioned earlier! https://www.venturists.net/hungarian-egg-noodle-dumplings-nokedli/ I think I'm going to have to try this with the added tomato paste like they do... and some better quality paprika.

I hope you like it if you try it!

I can hear my arteries slamming closed just from looking at that picture !

Oh yes I can see now I will love it ! All the ingredients that I love.

Also- a neat tip in the comments below that video, a person from Hungary advised to always take the pan off the heat when adding paprika...blend it with the other ingredients then put it back on the heat. If the paprika burns it will take on a bitter taste.

A valuable tip I'll remember !

I know I can fix this meal and like it -nice and moist and tastey !

We changed course a bit in your sandbox here, Racer Man ...I don't think you'll mind too much

LOL

I'm guessing most the posts here wouldn't pass muster for a heart doctor.

Yeah it does look good, doesn't it?

Yes it does !!

It was. That's my rabbit sausage made into gravy over drop biscuits. Good stuff.

A wee bit o' the hare that dogged you !

You hopped right on that opportunity.

I put my taters in the microwave.....then cut them up.If bacon grease is there...that’s what I am using...if not it’s butter. Season with salt ,fresh cracked pepper, onion powder, paprika....then keep tossing in a hot pan....then season again....toss until taters start getting a nice dark brown on them...then season again...and don’t be a scared of the seasoning...put it to it ! Onions with the taters just add moisture .....and takes you longer to crisp them taters up. I hate mushy homies......

Hippie, County Line Restaurant in Richfield has pretty good home fries.

Best homefries in the world are made from left over Salt Potatoes.Cut them in halves or quarters,,add onions or scallions and fry in oil or Bacon grease till crispy outside.You Rebels(not you hippie,,even though you are south of me) don't know what salt potatoes are.I always have to bring them when visiting the wifes relations. I have to bring salt potatoes and Hoffman Hot Dogs and Coneys.They didn't know what Coneys were either.

I think I had some the day we ate there before running your line.

Love home fries ,and hash browns even more.Like mine with much onions, and red peppers is great.has to be topped of with some ketchup, and Phil Browns Fermented Jalapeno Hot Sauce.

Sharon, I use Paprika often . . . but I found that this brand of Spanish Pap has a more smoky "realistic" taste than the Hungarian did :-) This is the brand I found to be outstanding for many dishes! . . . give it a try sometime if you can.

I've seen this brand before, glad you know about it ! I find the Spanish made seems to have the hold on smoked paprika over Hungarian.

So do the Swedes. I want natural made every time. No fake stuff.

Thank you for this info . I could use the Hungarian hot or sweet spice and add smoke natural flavor on the side, but it's nice to have it included too.

I have an organic brand now, but the next order I will try what you suggested !

Thanks SJA

My favorite home fries are made from leftover potatoes that have been roasted in a roastpan in the oven with a roast of beef.
My favorite breakfast potatoes are potato cakes.2 cups of leftover mashed potato,1 egg, 3/4 cup of flour and around 1/2 cup of milk.You adjust the milk so you get the proper consistency-you definitly dont want the "batter" too thin,just enough to flatten out in the frypan when spooned in.Add salt,pepper and onion powder to the batter to taste.

Maybe the only thing we've ever agreed about.

Had a left ovah potato from Dinnah last night…made some homies this morning. Cooked in bacon grease and butter combo…with all the seasonings

Mine look kinda like Nessmucks. I fry up bacon then set it aside. I cut raw potatoes into 1/2 inch squares. Leave the peeling on. Chop up an onion. Put potatoes and onions in the bacon grease on low heat. Salt and pepper. Lid on the skillet. Stir about 10 minutes or so. When they start getting done I pour in a 1/4 cup of water maybe a bit more. Stir everything up getting it all off the skillet bottom. Lay the bacon on top the potatoes to reheat and put the lid back on steaming everything real good till the water is about gone. 5-10 minutes. When the water is added I start frying eggs in a second skillet. Everything gets done about the same time.

That's what I'm talking about!!!!
NICE Nessy!