Introduction: Sweet and Savory Home Fries
My dad taught me his recipe for home fries. Over the years I have tweaked and changed it to become what I believe is the perfect home-fries recipe!
You can eat these any time of day breakfast, lunch and dinner!
1/4 - 1/3 c. olive oil
1 tbsp brown sugar
1 1/2 tbsp sugar
Hungarian Paprika - this is the secret ingredient!
Step 1: Prepare Potatoes
First wash your potatoes. I like to peel the skin off but you can certainly leave it on if you like.
Cut the potatoes into small pieces about an inch in width.
Boil the potatoes for 7 minutes. This will make them cook faster and have a nice soft texture when you fry them.
Don't over boil the potatoes. If they are too soft they will just fall apart in the frying pan.
Step 2: Prepare Onions
Cut onion into small pieces. I leave this more up to preference. Sometimes I like the onions to be super tiny and crunchy and sometimes I like them to be larger and soft.
Put the olive oil in a non-stick pan on the stove and set the temperature to medium heat. Once the pan heats up add the onions. Use a wooden spoon to stir the onions so they are all covered in oil.
Step 3: Caramelize Onions
Add the sugar and brown sugar and mix in with onions.
Once mixed in add Hungarian paprika, salt, and pepper. For the onions I just do a few shakes of each. I wait until I add the potatoes until I add the big amounts of spices.
Step 4: Combine Potatoes and Onions
Strain the potatoes and add them to the pan. Mix the potatoes and onions together.
Now add the rest of the Hungarian paprika, salt, and pepper. Be generous with the amount of paprika you use. I don't have specific measurements for how much to use of these I just do the old taste test!
Put the cover on the pan and let it sit on medium heat for 4 minutes. Come back to the pan and stir contents then let sit for another 4 minutes. Continue this until the potatoes are good and fried.
Near the take the spoon and gently mash some of the potatoes up. You don't want to mash all of the potatoes, just add a smooth texture to the dish.
Last but not least, ENJOY!
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