Homefries are one of the things I look forward to most when going out for breakfast. I like mine crisped with lots of peppery flavor but unfortunately there’s usually a 50% chance that when I receive them they are overly salted and soggy. This recipe for homefries is such a winner that it sometimes even sneaks its way onto my dinner plate.
For this recipe you will need:
- 1.5 pounds small potatoes
- 1 large onion, chopped
- 1 Tbsp Victoria Taylor’s Cracked Black Pepper Rub
- 1 Tbsp olive oil
Cut the potatoes into bite size pieces. I like using the really small potatoes for this (1” size) because you only need to cut them in half. Boil the potatoes in lightly salted water for about 8-10 minutes until they are fork soft. Drain them and set aside.
Place the olive oil in a pan on the stove and let it heat up – medium high heat. Add the chopped onion and let it cook for 1 minute.
Add the potatoes and the Cracked Black Pepper Rub to the pan. Cook on medium high for about 10 more minutes, stirring occasionally as the potatoes start to brown. Potatoes can be cooked longer depending on how crispy you like them done. This makes a great side dish for any meal, but I especially like making it when I am having breakfast for dinner. For this meal I served it with eggs scrambled with asparagus and cheese.
Best,
Victoria
