Chunky Ranch-Style Home Fries

Chunky Ranch-Style Home Fries Recipe

Whether in diners or cozy breakfast nooks at home, every good cook should have a recipe for home fries in his or her arsenal. And this is it. If you don’t have leftover potatoes for hash browns, you can easily make equally good home fries from scratch. Starting with raw potatoes means a longer cooking time, but they require little more than an occasional stir while you’re figuring out your weekend. If you want to double the serving, make it in two skillets.–Cheryl Alters Jamison and Bill Jamison

LC Perfect Breakfast Note

Are you ready for the breakfast of champions? Here’s the lineup. Start with these home fries, and add homemade maple-espresso bacon. Throw in some delicately spiced sausage patties. Top it all off with the perfect egg and, if you please, a splodge of homemade ketchup. Boom. There it is. Is it more work than heading down to the local greasy spoon diner? Well, yes, alright – but the satisfaction of making it all yourself, plus being able to gobble up any leftovers for supper, makes it more than worth it. Plus, eating in your pyjamas is frowned upon in even the most local of local diners.

Chunky Ranch-Style Home Fries Recipe

  • Quick Glance
  • 25 M
  • 1 H, 20 M
  • Serves 4

Ingredients

  • 3 tablespoons unsalted butter
  • 1 1/2 to 1 3/4 pounds russet or Yukon Gold potatoes, peeled and cut into 3/4-inch cubes
  • Salt and freshly milled black pepper, to taste
  • 1/4 cup diced onion
  • 1/4 cup diced green bell pepper
  • 1/4 cup diced red bell pepper, or additional green bell pepper
  • 1/2 teaspoon chili powder, optional
  • Minced fresh chives or parsley, optional

Directions

  • 1. Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet. Cook for 20 minutes, during which you should hear only a faint cooking sound.
  • 2. Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down. When you turn them the first time, stir in the onion, bell peppers, and chili powder if desired. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
  • 3. Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper. The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers. Plate them up immediately, scatter with chives if you wish, and serve.
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Testers Choice

Testers Choice
Testers Choice
Joan Osborne

Apr 15, 2002

These taste like the home fries you might get in a diner. They’re quite good, though they do take a while to fry–a whopping 70 minutes. They’re worth it for the occasional Sunday brunch or the occasional supper. They’re great with eggs or as a side dish to almost any meat.

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