Mike Stine’s Home Fries
Recipe Type: Appetizer, Side Dish
Author: Grill Dome Admin
This recipe has nothing to do with BBQ, but it’s great with Eggs Benedict or whatever you might want to make for breakfast or brunch during the holidays. Home Fries, also called Cottage Fries or Cottage Fried Potatoes, take a bit of time, but they make a great addition to breakfast or brunch. Home Fries are easier to prepare than Hash Browns, originally called Hashed Browned Potatoes, which require grating the potatoes into long shreds before pan-frying.
  • 1 medium Yellow Onion
  • 1 lb. Potatoes (Red Bliss and Yukon Gold)
  • 1 Tbsp Coarse Kosher Salt
  • 1 1/2 Tbsp Unsalted Butter (or Bacon Grease)
  • Sweet Paprika, to taste
  • 1/4 Cup chopped Red and/or Green pepper
  • 1/2 Cup diced Andouille Sausage
  • 2 Cloves Garlic, minced
  • Kosher Salt, to taste
  • Freshly cracked Black Pepper, to taste
  • Cayenne Pepper or Louisiana Hot Sauce, to taste
  • 1 1/2 Tbsp coarsely chopped Fresh Parsley for garnish
  1. Peel the onion. Dice one-half of it; slice the other half.
  2. Wash and cut the unpeeled potatoes into random cubes, about 1/2- to 3/4 inches.
  3. Place potatoes in a two-quart saucepan and cover with cold water. Add one tablespoon of kosher salt.
  4. Bring to boil over high heat; reduce heat to medium and cook eight to ten minutes or until the potatoes are barely tender when pierced with a fork. Remove from heat, drain and rinse under cold water until cooled.
  5. Drain potatoes and dry on paper towels. (Potatoes may be prepared two days ahead and held refrigerated and covered. Bring to room temperature before continuing.)
  6. Heat an 11-inch cast iron skillet over medium heat and melt the butter. Add a single layer of potatoes and cook until a crust forms on them, about eight to ten minutes. Using a spatula, flip the potatoes and cook another five minutes forming a crust on the second side.
  7. (If necessary, cook the potatoes in batches to avoid overcrowding the pan. Return all the potatoes to the skillet before continuing.)
  8. Add the onions and sweet paprika, to taste, stir and cook for about three minutes. (Add additional butter or olive oil if necessary.)
  9. Add the red or green pepper and the diced Andouille sausage; stir and cook until the pepper is barely tender and the Andouille is warmed, another two to three minutes.
  10. Add the minced garlic and cook another two minutes. Turn off the heat. Season to taste with salt, pepper, cayenne, and paprika. Hold home fries in hot skillet until service. (Do not cover or the steam will soften the crusty potatoes.) Garnish with freshly chopped parsley.

Recipe Submitted by: Mike Stines (Grill Dome Community)


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