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Home Fries – The Perfect Side Companion with Eggs

A fried or scrambled egg breakfast just wouldn’t be complete without a side of home fries. I mean, what’s the point of all that egg if you’re not going to have something to soak up all that yolk?

Home fries are incredibly versatile and can be flavored in a variety of ways to suit your taste. Whether you like them plain or loaded with onions and peppers, there is no disputing they are a delicious breakfast staple.

The key to making good home fries is to get them nice and crispy on the outside while still maintaining a soft, fluffy center. And of course, don’t forget the salt! A little bit of salt goes a long way in bringing out their flavor.

So next time you’re making breakfast, make sure to include a side of home fries. Your tastebuds will thank you.

The perfect home fries recipe

Easy to Make Home Fries

Home fries are the perfect way to start your day - they're hearty, filling, and oh-so-delicious. Plus, they're so easy to make! Follow this recipe and in no time at all, you'll have a plate full of piping hot home fries that are sure to satisfy. So next time you're making breakfast, don't forget the home fries. You won't be disappointed!
5 from 2 votes
Servings 4 servings

Ingredients
  

  • 2 tablespoons White Balsamic Vinegar
  • 2 or 3 large Baking Potatoes cut as the Chef did in the video
  • 2 Garlic Olive Oil
  • 1 large Onion diced
  • About 1 cup mixed Green and Red Bell Pepper
  • 2 tablespoons Garlic chopped
  • 2 tablespoons Parsley chopped

Instructions
 

  • Peel the potatoes and cut them as the chef did in the video.  Rinse the potatoes and put them in a pot to cook them. Cover with room temp water about 1 inch above covering them.  Salt the water, add about 2 tablespoons white balsamic vinegar and cook the potatoes until cook through.
    Drain and If not ready to serve yet, spray them on a cookie sheet to cool.  This will allows them to cool without overcooking them and making them mushy.
  • In a sauté pan, heat the olive oil, when hot add the onion and cook for a few minutes until translucent.  Add the potatoes and salt and pepper, bell peppers and cook until golden brown to your liking.
  • Add the garlic and the parsley just a few minutes before serving.

Video

Notes

For the Woll Non-Stick Fry Pan:  click here
For the Garlic Olive Oil:  click here
For the White Balsamic Vinegar:  click here
For the Laser Thermometer:  click here
For the Signed Chef Jean-Pierre's Cookbook:  click here
Like this recipe?Please share it with your family and friends!
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