Home Fries

Perfectly cooked breakfast potatoes can be tricky. Back in the day, my sisters and I thought our "potato bits" were pretty much the best things ever and we made them often on make-your-own nights in the Porter household. They were not good; just tiny bits of almost burned potatoes improved only by large quantities of ketchup.

These home fries, however, are pretty close to perfection.

The key is this: don't mess with them. Get the potatoes situated in the pan and then leave them be, only tossing gently every 4-5 minutes.

HOME FRIES 

• 2 pounds red potatoes, with skins on, chopped into 1/2-inch cubes
• 1 teaspoon Kosher salt
• 3/4 teaspoon black pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 3 tablespoons vegetable oil  

Mix salt, pepper, paprika, garlic power, and onion powder in a small bowl and set aside. 

Bring a large pot of salted water to boil. Simmer potatoes for 6 minutes, or until slightly tender. Drain potatoes and set aside while the pan heats up.  

Add vegetable oil to a large, heavy skillet over medium heat.  

Note: A cast iron skillet is great here, but a good non-stick pan works well too. 

When the oil is heated, spread the potatoes in a single layer and then let them sit and cook for about five minutes. DON'T TOUCH THEM. Just leave them be.   

Turn potatoes every 4-5 minutes.

After the potatoes have crisped up a bit, add half of the seasoning and mix gently to combine. 

Continue cooking the potatoes, turning them every 4-5 minutes, until you've reached your desired crispness. 

Don't forget to add the remaining seasoning a few minutes before they're done. 

Source: Macheesmo

Tater Tot Breakfast Casserole

Happy 2013!  I spent New Year's Eve at a cabin with some friends watching movies, playing games, and laughing our heads off.  It was the perfect way to bring in the new year. 

Let me just start this post by explaining that as a kid I LOVED tater tots.  It was one of those things my mom didn't ever buy so they were a real treat.  When I would pick my birthday meal it usually involved tater tots (and often times fish sticks).  I used to trade half of my sandwich with my friend Crystal for her school-lunch tater tots.  I can tell when I'm walking my kids down to the lunch room if they are serving tater tots; they have a distinct and nostalgic (at least to me) smell.

So, in short, this casserole is my childhood dream come true.  Thanks to our school librarian, Mrs. Davenport, for sharing the recipe with me a few years back. 

I made this for our New Year's day breakfast this morning.  I woke up, threw it together, and went back to sleep while it cooked.  I had cut and grated ahead of time so it was super quick to put together and everyone woke to the smell of yummy, cheesy, tater-tot-y casserole. 

 

TATER TOT BREAKFAST CASSEROLE

• 2 pounds frozen tater tots
• 1 bunch green onions, finely chopped
• 1 pound grated sharp cheddar cheese
• 1 pound ham, bacon, OR sausage, cooked and chopped
• 12 eggs
• 1/2 cup milk

Lightly grease the bottom of a 9 x 13 pan.


Cover bottom of pan with tater tots.


Top with onions, meat, and cheese.


Whisk eggs and milk together until combined. 


Pour egg mixture over the top.  


Bake at 350 degrees for one hour.


Let stand for 10-15 minutes before serving. 


Source:  Diane Davenport 

Potato Latkes

In 2nd grade right now we're reading a bunch of books about different winter holidays.  Every time I read, "Latkes, latkes good to eat, cook me up a Hanukkah treat!" I think to myself that I should do that.  Tonight I did.  Potato pancakes.  Mmmmmmm.  Potatoes, onions, oil, and salt.  So simple, so delicious.














POTATO LATKES

• 2 pound potatoes
• 1 cup finely chopped onion
• 2 large eggs, lightly beaten
• 1 teaspoon salt
• oil for cooking

Preheat oven to 250 degrees.  

Peel potatoes and grate by hand. 

Transfer potatoes to a large bowl of cold water. 

Soak potatoes for 1-2 minutes after last batch is added to water.

Drain well in a colander. 

Spread grated potatoes and onions on a kitchen towel and roll up jelly-roll style. 

Twist towel tightly to wring out as much liquid as possible.  

(NOTE:  I did this in two batches.)  

Transfer potato mixture to a bowl and stir in egg and salt.

Seat 1/4 cup oil in 12-inch nonstick skillet over moderately high heat until hot but not smoking.  

Working in batches of 4 latkes, spoon 2 tablespoons potato mixture per latke into skillet, spreading into 3-inch rounds with a spoon.  

Reduce heat to moderate and cook until undersides are browned, about 5 minutes.  

NOTE:  Let the latkes cook well on the first side.  If you flip too soon, they might fall apart on you.  This may have happened to me a few times.

Turn latkes over and cook about 5 minutes mores.    

Transfer to paper towels to drain and season with salt.  

Add more oil to skillet as needed.  

Keep latkes warm on a wire rack set in a shallow baking pan in oven.  

Source:  Epicurious