Herbed Home Fries

Tested Till Perfect

Crusty, browned potatoes round out any hearty breakfast, particularly Dad's Steak and Sunny-Side Up Eggs. Cooking the potatoes ahead means less preparation in the morning and crispier chunks. Diner-Style Garnish: Parsley sprigs

Servings: 4

Ingredients:

Nutritional Info
Per serving: about -
cal 263
pro 4 g
total fat 11 g
sat. fat 7 g
carb 38 g
fibre 3 g
chol 37 mg
sodium 911 mg
% RDI: -
calcium 3%
iron 6%
vit A 13%
vit C 42%
folate 11%
    3 baking potatoes (2 lb/1 kg)
    2 tbsp (25 mL) butter
    1 onion, diced
    1 tbsp (15 mL) chopped fresh rosemary (or 1/2 tsp/2 mL dried)
    3/4 tsp (4 mL) each salt, pepper and sweet paprika
    1/4 cup (50 mL) whipping or 18% cream

Preparation:

In saucepan of boiling salted water, cover and cook potatoes just until tender, 20 to 25 minutes. Drain and let cool. Cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 2 days.)

Peel and cut potatoes into 1/2-inch (1 cm) cubes. In large heavy skillet, melt butter over medium heat; fry onion, stirring occasionally, until softened, 6 to 8 minutes.

Stir in potatoes, rosemary, salt, pepper and paprika; fry, without stirring, until lightly browned on bottom, about 4 minutes. With spatula, turn and stir home fries. Drizzle with cream; cook, without stirring, until lightly browned on bottom, about 5 minutes. Stir again; cook until most of the cream is absorbed and potatoes are crusty and browned, about 2 minutes.

Additional Information

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Source

Canadian Living Magazine: May 2006





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