All my life, I've never been a huge fan of brunch. Not because I hate breakfast foods and lunch foods, but quite the opposite actually. I love all those foods, and hate the idea of not giving both their due daily appreciation. Brunch is smooshing together two meals that both hold a space near and dear to my heart. However, there are times when brunch is appropriate like lazy sunday mornings and workless holiday festivities. In my humble opinion, the foundation of an excellent brunch is built upon the perfect homefries.
- Olive Oil
- 1/2 yellow onion, diced
- 2 medium russet potatoes, small cubed
- Salt & pepper
Heat onion and a half tablespoon olive oil over medium heat in a large skillet. Let them cook until fragrant and translucent. You shouldn’t get any real color on them yet. After those are cooked, toss in all your cubed potatoes. The cube size should be pretty small, this is what allows the outside to get crispy and the inside to have enough time to cook all the way through.
With a spatula flatten your potatoes and onions into one layer in your pan. You’re going to let those cook for a few minutes before flipping your layer over and re-flattening. This allows a nice golden brown crisp to form on your home fries.
Season your homefries with salt and pepper after two flips, then continue the flipping process until you get your perfect home fries, golden brown, crispy and delicious, still tender inside.
I served mine with bacon, sausage, broccoli, spinach, zucchini, and cheddar cheese scrambled into some omega-3 rich eggs. Please make and enjoy these tasty taters.