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.
serves 4
Ingredients
- 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
Directions
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!
…call it aspic and I’d eat it too! GREG
I am so glad you quoted Monty Python, the authoritative source on SPAM.
Dude, how did you cook that many quail eggs quickly enough to keep them all warm and ready to serve? They are perfectly cooked.
I think you are a stand up guy because while obviously mega-talented foodwise, you don’t take yourself too seriously (as evidenced by your solo synchronized swimming video, ha ha) and your aren’t one of those food snobs.
I won a prize pack from Hormel and have a variety pack of SPAM headed my way. I hope I can do them justice after seeing yours. I know one of them is getting smoked since it is, after all, pork shoulder!
I couldn’t bring myself to eat SPAM as a kid. I blame it on Letterman. However, those sliders actually look bloody good. I’d have one. Yes, one. Maybe two. If you didn’t tell anyone it was SPAM, I bet the whole platter would be gone in a flash.
almost lost me there Greg … the description of the congealed gunk in the can was enough to engage my gag reflex … BUT you redeemed yourself with this attractive little slider! and yes, i must confess that i did actually eat spam as a kid … and LOVED it … will i be banned from food blogging now??? btw … did you catch my tomato cobbler post — you inspired me w/your summer memories posts!!
that’s an amazing recipe! those sliders look cute. and it’s a great dish to serve at parties. 🙂
I have been your fan for a while and now I know why. The fact that you could make SPAM look so good just shows how awesome you are!
you found the eggs! funnily enough, I knew the history of Spam already, despite never eating it. I still can’t quite mentally handle the stuff, however if i was going to eat it, your way looks to be among the best.
but you make it sound so appetizing…marinated and served with spiced mayo and quail egg, it can’t be bad.
I have ALWAYS wanted to try spam, and considering how much I love eggs…this might just get the recipe to get me to try it! This could NOT look more delish!
I got introduced to Spam by a very dear friend of mine in San Diego at her birth place in a very down to earth diner which was the limit of American food I could bear. But your fine-dining version of it with these perfect quail eggs makes me more interested in trying them again. Thanks for sharing the great recipe and the gorgeous pictures.
you make me want to sing the Python SPAM song, a little ditty I haven’t thought of in years. These are some of the cutest nibbles I’ve ever seen, the quail eggs should be an a Mastercard commercial as they are priceless! I actually like Spam…there, I said it! — S
They are cute:)
Wow impressive — i can’t remember last time i had spam…hmm maybe at 10 and i was in Asia and that was the only deli we could find at the time 🙂
Oh my God how good it looks and i‘m sure it tastes delicious. It is not a very easy recipe but i will give it a try, thanks a lot for sharing.
My friend Krysta made spam sushi one time and she got a bunch of appalled readers commenting. I tried it and it was yummy. I bet these are too.
These look beautiful. If you served it I would eat it but I must be a horrible snob because I’ve never cooked with Spam.