Herbed Home Fries
Herbed Home Fries
Photography by Matthew Kimura
This recipe makes 4 servings
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 |
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
Ingredients
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.
Source : Canadian Living Magazine: May 2006
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