Can you please give me a recipe for Home Fries?

Question

Can you put green peppers in Home Fries?

Answer 1

Oven Home Fries with Peppers and Onions
35 min 10 min prep
Change to: servings US Metric
2 1/2 lbs red potatoes
3 tablespoons olive oil
1 green bell pepper, sedded and chopped
1 medium onion, chopped
1 tablespoon mccormick McCormick's Montreal Brand steak seasoning
2 teaspoons sweet paprika
Preheat oven to 500°.
Coarsely chop potatoes and place on nonstick baking sheet.
Toss with oil, peppers, onions and seasonings.
Roast in oven for 25 minutes, turning twice with spatula.


Crusty Home Fries
30 min 10 min prep
Change to: servings US Metric
2 lbs russet potatoes
1 large Spanish onion
1 green bell pepper
5 tablespoons extra virgin olive oil
2 teaspoons salt
2 teaspoons pepper
Roughly chop onion into wide pieces - I like inch wide slices, cut into about sixths.
Chop pepper into similar size pieces, discarding stem and seeds.
Heat about three tablespoons oil in large frying pan (preferably cast iron) over medium-high heat.
Add onions, cook until golden and slightly transparent, about three minutes.
Add peppers, cook until tender, about an additional two or three minutes.
Peel and cube potatos; I like them about 3/4" square. Add them and additional tablespoon or two of oil to frying pan.
Add salt and pepper (preferably freshly ground) to taste.
Cook, stirring frequently and then patting back down, until tender and cooked through and slightly golden brown, about 8 minutes.
Stir one more time, and pat down to maximize surface area in contact with frying pan. Increase heat to high, and cook WITHOUT stirring to get a great crust, about an additional 5-8 minutes.

Answer 2

Add Bell Pepper and you'll have O'Brien Frys
Home Fries

Ingredients:
3 tbsp.Olive oil
1 1/2 lbs.Potatoes, scrubbed and cut into 3/4 inch pieces
Salt
Pepper
1Onion, chopped into 1/2 inch pieces

Preparation:
In a large nonstick skillet, heat 3 tablespoons olive oil over medium-high heat. Add 1 1/2 pounds potatoes, scrubbed and cut into 3/4-inch pieces, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss to coat; cover, and cook 5 minutes.

Add another tablespoon olive oil; stir in 1 onion, chopped into 1/2-inch pieces (about 1 1/2 cups). Reduce heat to medium; cook, covered, 5 minutes.
Uncover; cook, stirring frequently, until potatoes and onions are browned, about 15 minutes. Toss with another 1/4 teaspoon salt, and serve.

Answer 3

If you are talking about french fries no, unless you wish to extrude them. But, if you are talking about "breakfast" potatoes O'Brien and the like, SURE!

Foodnetwork.com has great recipes I prefer "Good Eats with Alton Brown as his stuff is easier than most others.

My Potato's O'Brien is diced small red potatoes soaked in water to get some of the starch out. Drain brown with green peppers onions till all but black! I use extra virgin olive oil because it has a little higher smoke point than butter.

Good cooking to you.

Answer 4

Very Crispy Home Fries:

35 min 35 min prep
5 servings

1-2 large onion, chopped
4-5 large potatoes
5 tablespoons canola oil (for deep frying)
salt
2 tablespoons salt (for soaking potatoes)
2 cups flour (seasoned or plain)
2 teaspoons black pepper
2 tablespoons garlic powder
salt (to taste)
1 onion, diced (optional)
1 medium bell pepper, diced (optional)

1. Peel and cube or wedge the potatoes.
2. Place cubes in ice water amd add salt. Let sit in ice water about 10-15 minutes.
3. Heat oil in skillet.
4. Get flour ready in flat bottomed pan so you can dredge wet potato wedges when they are done soaking.
5. While oil is heating, in a collander drain potatoes.
6. Flip potato pieces into the flour in pan and dredge until all sides of potato are well coated.
7. When oil is hot put potato cubes or wedges into oil and fry. Fry until beginning to be golden, then turn and brown on other sides the same way.
8. **Note: As potatoes fry you can cover them temporarily to increase heat –the secret to crispiness is leave them long enough on each side to form a little crust before turning them. The other secret will be frying the potatoes twice over, letting them cool in between. I find it helps to use tongs and a fork and individually flip the potato cubes or wedges so they all get browned evenly, but that is up to you. I also flip them all with spatula from time to to time.
9. When browned and lightly crisped remove from oil and drain on paper towel.
10. While potatoes are cooling heat oil back up and fry bell pepper and onion in same oil medium high heat.
11. Fry veggies until onion starts to turn brown and golden around edges but don't let them turn too dark.
12. Remove fried veggies and drain on paper towel. Lower heat temporarily while you thoroughly remove all fried vegetable pieces from hot oil.
13. Add a little more oil and turn heat back up to get it hot.
14. (Watch and have lid ready to protect yourself in case of “spitting” oil from moisture in vegetables in oil, until it boils off. Can lower heat a touch if gets too bad).
15. Now, to the hot oil add back the once-fried crisp coated potatoes -- and fry again same way until the potatoes have formed a nice, brown crust on all sides.
16. When potatoes are medium dark golden and just right (crispy enough), add back the onion and bell pepper to the crispy potatoes.
17. Fry together for a very short time then remove before they burn. Vegetables burn relatively quickly so don't fry them long, then quickly remove all from oil and let drain on paper towels. Re-season the potatoes with pepper and onion, checking for garlic powder and saltiness to be just right.
18. You are ready to eat. I like to set the potatoes aside in warm place covered with paper towel and fry eggs to go over the top of the potatoes when served.
19. When ready to serve, if potatoes have cooled off too much, gently reheat in microwave real quickly.
20. Enjoy.