|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 35g||13%|
|Dietary Fiber 5g||17%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for home fries features chunks of diced, uncooked red potatoes, yellow onions, and red and green bell peppers.
A more basic version of home fries simply would be diced potatoes cooked in hot fat until tender and seasoned with salt and pepper, but the addition of vegetables (O'Brien style) ups the ante on these delicious potatoes.
To make things easier and to provide a little bit of extra color and texture, leave the skins on the potatoes. Red potatoes have a very thin, tender skin, so it is easy to digest and adds extra flavor.
- 4 large red potatoes (washed, unpeeled, and cut into 1/2-inch dice)
- 2 tablespoons butter
- 1 large yellow onion (peeled and chopped)
- 2 cloves garlic (peeled and crushed)
- 1 large red bell pepper (washed and cut into 1/2-inch dice)
- 1 large green bell pepper (washed and cut into 1/2-inch dice
- 1/2 teaspoon paprika
- Kosher salt (to taste)
Gather the ingredients.
Heat a cast-iron skillet or another heavy-bottomed pan over medium heat.
Melt the butter, then add the onion and garlic and sauté until slightly translucent, about 2 minutes.
Add the diced red and green peppers and cook for another 2 minutes, stirring with a wooden spoon.
Add the potatoes and cook, stirring frequently, for another 15 to 20 minutes or until the potatoes are tender and lightly browned.
Season to taste with paprika and kosher salt.
Home Fries vs. Hash Browns
Typically, home fries are made with raw cubed potatoes that are cooked gently in hot fat until golden brown, while hash browns are boiled until al dente, shredded, and cooked in hot fat over high heat until crispy.
In addition to the preparation differences, their appearance varies as well. The cubes of potatoes in home fries retain their shape, but hash browns become a crispy, flat pancake (but, by no means, are they potato pancakes).