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I'm making it again tomorrow....seriously!

I saw this earlier, but until now I didn't have 1.5 leftover baked potatoes that I used instead of pre-cooking new ones. I am eating them now, and will never use another recipe. Cooking the onions separately is the secret, I suspect; that and giving the crud time to form properly. Thanks

Bump. Sorry, forgot to add the link. It was way delish too - thanks for posting?

http://i20.photobucket.com/albums/b220/Rex1932/PaprikaSpikedTaters.jpg

I made this for breakfast today and it turned out great. I added onion and green bell pepper diced really fine to the potatoes. Fried them all until they were toasty golden brown, and then added some grated parm cheese to them and turned them a few time to let the parm melt and get crusty. Serve them a fried egg over the top. Delish!

Tried these last night and they were delish! It's very easy but I was a little impatient with all the waiting for it to brown part. So impatient that I didn't feel like waiting for water to boil and quickly fried an egg instead. Thanks for the great dinner idea!

Thanks for a GREAT dinner idea on a blah Wednesday night! I saw that photo and said thought 'mmmmmmm...homefries make me happy!'

My variation was that I cooked up some bacon first, then cooked the potatoes in the bacon grease.

The poached egg on top was perfect with the crispy crunchy homefries!

Anne Burrell got me used to the word crud and I'm lovin' it! I like my hash browns thin & crispy with lots of onions. Maybe I was also spoiled by NJ Diners? The poached egg isn't necessary if you don't like them but they're not at all as you describe dd68 - just make one over easy and plop on top. Now I'm thinkin' corned beef hash with egg on top. Must be hungry. Cawfee must be north jersey? I drink coughee and I grew up in central jersey, also lived in Philly and south jersey. How about Taylor or Trenton pork roll and eggs on a hard roll? Even better than ham IMHO. ;)

@pj. ~ I'd guess your friend didn't par cook the potatoes ahead, so just steamed them in the same pan, then browned them. I think that way is just as easy. If you put a little oil in with the water, you'll hear when the water has evaporated, as they start to "fry", if you don't notice that the steam had stopped escaping the lid.

Oh man that looks great, I also knew someone that I think when making his potatoes walked away like you do, but I think he put in the lid a bit of water, does anyone know of this method?

What interests me most here is the poached egg. I have never had one. I am always afraid that it will taste rubbery or worse, still have the egg mucous on it - so gross...

My standard for home fries has always been those served in diners in New Jersey. That is why I'm always disappointed when they are cut into chunks instead of slices. The diners always cut slices about a quarter-inch thick, the entire diameter of the potato. They are about the size of silver dollars, only twice as thick. For some reason, the texture and "mouth feel" of potatoes sliced this way for home fries makes them extra good. Every time I'm back in New Jersey (now live in Florida) I go to a diner and order a Taylor ham and egg sandwich on a hard roll with a side order of home fries. And, of course, a "cup o' CAWfee"! :)

I don't pre-cook the potatoes and mine turn out with the great golden-brown crispness on the outside and creaminess on the inside. I don't cook the onions separtely...Instead, I scatter them over the top of the potatoes right before I flip them over. They don't burn and turn black and they add great flavor without "interfering." :)

Haven't tried them with a poached egg on top. Looks delicious!