Herbed Home Fries
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
Source
Canadian Living Magazine: May 2006
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