Allow the cooked potatoes to cool in the refrigerator a couple hours before making this recipe. It's also important to use a large well-seasoned iron skillet.
- 4 large Russet or Yukon Gold potatoes - boiled until tender
1 large yellow onion
1 medium red pepper
3 or 4 cloves of garlic
canola oil as directed
paprika - to taste
salt and pepper - to taste
Depending on your preference, either slice the cooled potatoes into 1/8 inch wedges or dice the potatoes into 1/4 inch chunks. Some people like to leave the skin on. Personally, I like to remove the skin before slicing.
Mince the garlic. Dice the onion and the pepper.
In your skillet over medium high heat, add enough canola oil to coat the pan 1/4 inch deep.
Carefully, add potatoes, garlic, onions and peppers to the hot oil. Season to suit your taste.
Check the home fries after 3 minutes. Once the bottom is golden brown, turn the home fries over to cook other side.
Serve warm as part of a hearty breakfast.
In a hurry? Chop the raw potatoes. Coat with olive oil. Microwave on high for 5 minutes. Freeze for 15 minutes. But be careful... frozen water on the potatoes means more splatter in the frying pan.
Every breakfast is better with some potatoes on this side. And every potato is better some peppers, onions and garlic.
Mr Breakfast would like to thank toygirl for this recipe.
Recipe number 1781. Submitted 6/27/2006.