Perfect Home Fries
Follow this simple recipe to make your perfect home fries to serve with breakfast omelet, delicious and nutritious.
Yield
2 servingsPrep
10 minCook
15 minReady
28 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
olive oil
divided |
|
| 1 | small |
yellow onion
chopped |
|
| 1 | pound |
potatoes
peeled and cut into 1/2-inch cubes |
|
| ½ | tablespoon |
butter
|
|
| 1 | teaspoon |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
olive oil
divided |
|
| 1 | small |
yellow onion
chopped |
|
| 453.6 | g |
potatoes
peeled and cut into 1/2-inch cubes |
|
| 7.5 | ml |
butter
|
|
| 5 | ml |
paprika
|
|
| 1 | x |
salt and black pepper
to taste |
*
|
Directions
Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium heat until hot.
Add the onions, stirring occasionally, and cook for 6 to 8 minutes, or until the onions are browned and soft. Season to taste with salt and black pepper.
Transfer the onions onto a plate, and set aside.
Meanwhile add the potato cubes into a pot with 1-inch cold water.
Bring to a boil at high heat, as soon as the water starts boiling.
Turn off the heat, and drain the potatoes in a colander thoroughly.
Add the butter and remaning olive oil into the same skillet and heat over medium high heat until hot.
Add the potato cubes into the skillet in a single layer.
Let cook for about 5 minutes without disturbing.
Turn the potatoes over with a spatula, and cook for another 5 minutes without any turning.
Then turn the potato cubes again, and continue cooking for another 5 to 7 minutes, or until the potatoes are golden, brown and crispy.
Stir in the paprika, season to taste with salt and black pepper.
Add the browned onions, and stir to distribute evenly.
Divide between two serving plates, and serve.
