This recipe appears in:This Week in Recipes
While we may disagree on economic bailouts, abortion law, and whether cilantro is awesome or tastes like soap, Americans universally agree on a single principle: home fries are the freaking BEST. Salty, starchy, crisp on the outside and tender on the inside, they're the pinnacle of breakfast foods, rivaled in deliciousness only by bacon.
Alas, home fries are traditionally very fatty. When the Husband-Elect and I were searching for a good recipe recently, we discovered the highest rated ones tended to have at least one tablespoon of oil or butter per serving. Not good. So, I embarked on a mission: Using techniques from a few different blogs, I had to create home fries that were both tasty and significantly lower in fat.
First, I opted for Yukon gold over red potatoes because I wanted a buttery taste and texture without too much actual dairy. Second, I sautéed the accompanying onions and peppers in only a little butter, then steamed them to complete the cooking process. Finally, since I don't own a cast iron pan, we used a large nonstick skillet. That way, I could use less oil but still get a decent brown on the potatoes. The suggestion came from Deb at Smitten Kitchen, who argued that Teflon pans are just better suited to certain dishes (eggs, home fries, etc.). She was right.
In the end, this was good stuff. The recipe had all the benefits of homemade home fries with only about half the fat. And that, Americans, is something we can all be happy about.
- 1 1/2 tablespoons unsalted butter, separated
- 3 Yukon gold potatoes, cut into 3/4-inch pieces
- 1/2 green bell pepper
- 3/8 medium onion
- 3/4 teaspoon Steak or grill seasoning
- A few dashes paprika
- Salt and pepper to taste
Place potatoes in a microwave-safe dish, cover tightly with plastic wrap, and nuke on high for 4 to 7 minutes, shaking the bowl halfway through. Once finished, potatoes should be cooked, but not mushy. Remove from microwave and let cool in refrigerator.
While potatoes are cooking, chop onion Lyonnaise-style (in crescent moons). Then, thinly slice bell pepper and halve those slices.
Melt 1/2 tablespoon butter in a nonstick pan over medium heat. Add peppers and onions, and sauté for one minute, stirring to coat vegetables with butter. Cover pan and let steam for 6 to 8 minutes, stirring occasionally. Transfer to a bowl and set aside.
Turn heat to medium-high and melt the other 1 tablespoon butter in the pan. Add potatoes and steak seasoning, and cook for about 10 minutes, stirring every 3 minutes or so. Once potatoes have developed a nice brown crust, add the vegetables back in and cook for 1 minute more or until warmed. Salt and pepper to taste.
Note: Check the salt content of your steak seasoning before adding salt and pepper at the end. Some steak shakes come with quite a bit of both in the mix, and you don’t want to overseason.