Plated
In terms of comfort food, I place these home fries with vegetables just short of biscuits and gravy – and that’s saying a lot. Not only is it simple and relatively quick to make, but it’s also very budget friendly.
The first decision to consider when making the home fries portion is how to cook the potatoes. I recommend steaming in the recipe, but you can also throw them in a skillet over medium-low heat until mostly cooked through. You’ll need to use more fat to keep them from sticking, but that shouldn’t be an issue if you’re pushing the “comfort” angle of this recipe. You can also boil or microwave the potatoes after chopping, but I think those are more prone to overcooking – especially microwaving.
In the pan
You’ll also want to consider how much to cook the vegetables. Some people like them nearly raw, but others want them very well-done with little to no crispness left. I prefer somewhere in the middle, and it’s what I recommend if you’re not sure what you’d prefer.
I recommend russet potatoes for this recipe. I’ve never used another varietal, so I’m not sure how well they would work; and since I use russets 99% of the time, I’m not experienced enough with others to confidently say something will or will not work.
With cheese
If you like this recipe for home fries with vegetables, consider checking out my recipe for French Toast with Blueberry Sauce.
Ingredients
2 medium russet potatoes, chopped
1/2 yellow onion, chopped
1 bell pepper, chopped
1/2 tsp kosher salt*
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp paprika
2 Tbsps vegetable oil
Cheese, as needed, optional
Preparation
Add your chopped potatoes to a steamer basket and steam until almost cooked through, then remove.
Preheat a large pan** over medium heat. Add your cooked potatoes and remaining ingredients to a large bowl and toss to combine, then add everything to the pan. Cook until the potatoes are browned*** and cooked through. Be sure to stir frequently or things won’t cook evenly.
If you’re wanting cheese, you can either add the cheese straight to the pan and stir it in, or add your cheese then place your pan under your oven’s broiler and broil until the cheese is melted.
Notes
* I’ve made this before with a bit more salt, and while I think it might be slightly better with it, I don’t think it necessarily needs it. There’s a lot of big flavors going on – especially if you use cheese – so I don’t consider it necessary. If you’re worried about it being undersalted or bland, feel free to add another pinch or two.
** If your pan is nonstick, I recommend skipping the broiler for the cheese and just adding it straight to the pan and stirring until melted.
*** The browning doesn’t need to be consistent, but the more browning the better. Also keep in mind that the closer your potatoes are to being done when they go in the pan, the less you’ll have to cook the vegetables.
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