You love them because they taste like home. The secret to perfect home fries is to pre-cook the potatoes some and to saute the onions separately. These are the Best Home Fries.
Simply the Best Home FriesPrint This Recipe Total time Yield 4Source Adapted from CookPublished
- 1½ pound yukon gold potatoes, scrubbed and cut into ½‑inch cubes
- 4 tablespoon unsalted butter, separated
- ¼ cup minced chives (optional)
- salt & pepper, to taste
- 1 onion, chopped into ¼‑inch dice
Arrange potatoes in large microwave-safe bowl, top with 1‑tablespoon butter, and cover tightly with plastic wrap. Microwave on high until edges of potatoes begin to soften, 5 to 7 minutes, shaking bowl (without removing plastic) halfway through cooking.
Meanwhile, melt another 1‑tablespoon butter in large cast iron or nonstick skillet over medium heat. Add onion and cook until softened and golden brown, about 6 minutes. Transfer to small bowl.
Melt remaining 2 tablespoons butter in now empty skillet over medium heat. Add potatoes in as close to a single layer as possible. Cook, without moving, until underside of potatoes is brown, 4 to 5 minutes. Turn potatoes, and continue to cook until well-browned and crisp, 4 to 5 minutes. Reduce heat to medium-low and continue cooking, stirring potatoes every few minutes, until crusty and golden on all sides, 9 to 12 minutes. Stir in onion and chives(if using). Adjust seasoning to taste. Serve warm.
Well, you’re absolutely correct on the Spam jelly. It turns my stomach just scraping it off. But I do love a simple Spam with mustard on rye sandwich from time to time.
I’ve never eaten a quail egg, but growing up in Texas, I’ve certainly been startled enough times coming across a covey of quail, and having them fly up all around me. So I might as well eat them. Seems justifiable!
Can I just say that Spam never looked so good! Your description on the jelly in the can is what made me turn away from it for many many years. It’s good to know that it no longer has jelly. What a delicious post!
Why hello there gorgeous spam 🙂 I grew up in the third world, so spam visits our dining table quite often. I have always loved spam and seeing this makes me want it even more. Lol. Did you know that they had a restaurant in the philippines dedicated to spam before? It’s closed now but it was good while it lasted. 🙂
We have a similar product in the Balkans called “Mesni Dorucak”, translated as “Meaty Breakfast”. It comes in a can, just like Spam, and it tastes very close. We NEVER had it in the house while growing up, and that’s why I always craved it, looking jealously at the kids who ate it for their school lunch. I still like the taste of it. It brings a ton of guilty pleasure and teenage rebellion with it:)
I know I will like your sliders — I just wonder how the rest of the family would feel (husband recalls fried Spam made by his southern baptist grandfather, and the girls have never had it:)
When I was really little, my dad was doing his internship in Belgrade, our capital, coming home every weekend. He used to bring all these exotic things that were not available in my home town — fresh pineapple, cashews, and Krakow ham in big, triangular cans — I have to say that the gelatinous stuff that covered it was my favorite! But I am still a fan of aspic!