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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.
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!
Recipe Video
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.
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
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.
Latest posts by Chef Jean-Pierre (see all)
- Savory Beef Short Ribs Asian Style: A Culinary Masterpiece - June 1, 2023
- Chef Jean-Pierre Answers Your Questions - May 29, 2023
- Delicious Cassoulet Recipe: A Taste of French Comfort Food! - May 25, 2023
Tastes amazing. Works great as a side dish with steak