Every weekend I make home fries for breakfast. Usually seasoned with black pepper and onions. I want to add some new flavors. What have you put into yours?
If you want to go completely depraved, fry some bacon, cook the spuds in the bacon grease, and serve with sour cream.
Have the cardiologist on speed dial.
Poppy Seeds, salt, pepper, onions.
Oops – forgot to specify – crumble the bacon on top of the sour cream on top of the spuds.
Then call the cardiologist.
twicks, who doesn’t deserve the low cholesterol she enjoys.
I always like to add some cayanne to mine. Mmm…homefries, I think I’ll go make some today.
Fresh minced rosemary and grated parmesan cheese, both added at the end. Cover until the grated cheese melts. To die for.
Rosemary, black pepper onions, paprika, a little Cayenne or red pepper flakes. I reverse engineered this recipe from some homefries I had at an upscale brunch place. Num nums.
Wun-Doe-Mus. Because you can put it on anything.
Lemon pepper and garlic is nice. A bit of fennel seed, cumin, celery salt, and garlic would go well with the potato onion mixture. Or put some jalepenos and chorizo in them. Season All salt is also good, as is Goya Adobo with pepper.
Do you use cooked (baked, boiled, nuked) potatoes? Thick sliced, they brown
better and make a superior dish. I often use julienne bell peppers, green, red or
yellow in mine along w/ onions, red or white. I also use a LIGHT sprinkling of
paprika, it makes the spuds brown nicely. A touch of fresh garlic added shortly
before the potatoes are done. Don’t overcook garlic, it turns bitter. The bacon bits
are a nice touch also.
You need to discover the joys of Lawry’s Seasoned Salt!