| Level: | Easy |
| Total: | 50 min |
| Prep: | 15 min |
| Cook: | 35 min |
| Yield: | 6 side dish servings |
Ingredients
- 4 russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch pieces
- Kosher salt
- 5 slices bacon (about 4 1/2 ounces)
- 3 tablespoons vegetable oil, like soy, peanut, or corn
- 1 medium yellow onion, thinly sliced
- Freshly ground black pepper
- 1 tablespoon chopped fresh parsley leaves, optional
- Pinch cayenne pepper, optional
Instructions
- Put the potatoes in a medium saucepan and cover with cold water by about 2 inches. Season with salt. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes. Drain and set aside.
- Cook the bacon in a large cast iron skillet over medium heat until crisp, about 4 to 5 minutes. Transfer to a paper towel-lined plate. Pour all but 1 tablespoon of the bacon drippings into a small bowl and set aside. Add the onion and cook, stirring, until golden brown, about 8 minutes. Transfer to a bowl.
- Wipe out the skillet and return to medium-high heat. Heat the remaining bacon fat and 2 tablespoons vegetable oil in the skillet. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer. Cook, without stirring, until well browned on 1 side, about 4 minutes. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, about 6 minutes or until well browned. Stir in the onions, heat through, and sprinkle with the parsley and cayenne, if desired. Transfer to a warm platter and crumble the bacon on top, serve. Copyright 2005 Television Food Network, G.P. All rights reserved.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 213 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 25 g |
| Dietary Fiber | 3 g |
| Sugar | 2 g |
| Protein | 8 g |
| Cholesterol | 14 mg |
| Sodium | 460 mg |
Reviews
Were your potatoes bruised?
You know, when this recipe fell out of Heaven. ;
Delicious! I will definitely be making these again.
Best fries I’ve ever had, ever.
totally feeds an army. would recommend fresh parsley for color. we threw in shallots with the onions for added flavor. finally, get those potatoes boiling off the bat, since getting them soft is always the rate-limiting step.
These were great! Everybody loved them, and this is the only way we’ll cook hash browns from now on. They are better than any we’ve found out at restaurants.
My family is big on breakfast but even bigger on leftover home fries!!!! Using the grill seasoning and paprika is such a simple idea and the flavor is so great. I use extra russets and cut it smaller so that I can make breakfast burritos for my husband the next morning when he gets home…..He LOVES it!!
Turned out really good however it took a little longer than I thought to make and it was a bit messy.
Thought I would stray from the recipe my mom passed on to me and try this out after watching the show. My attempt turned out very, very salty and look forward to going back to my old recipe.
DO THESE BEFORE STARTING ANY OTHER DISH.