Home Fries (Diner Style)

From Ars Cookbook

Ever get that breakfast at 3am at some diner in Jersey or anywhere else in the New York Metropolitan Area and wonder how they make those home fries. This is it, straight from a guy who learned how to make them while peeling potatoes in his dad's luncheonette. Just make sure to prep from the night before. Enjoy.

Ingredients

• 4 Medium Russet Potatoes
• 1/2 Medium Spanish Onion
• 1/4 Green or Red Bell Pepper
• 2 Tablespoons Butter, unsalted
• Salt, Pepper, Paprika, Garlic Powder and other seasonings to taste.

Preparation

Night Before

Place the potatoes in cold water and bring to a boil. Reduce heat to a simmer and cook, covered, for approximately ten minutes. The potatoes should have some give to them when poked with a skewer, but there should still be some resistance. When done, drain and leave covered for several minutes.

Using a towel in hand to prevent burns, peel the still hot potatoes with the back edge of a butter knife. The steaming they did after draining should help the skin come off cleanly. Place the warm, peeled potatoes in a bowl and cover with plastic wrap, and refrigerate overnight.

Morning

Remove the potatoes from the refrigerator and pat dry. Take one at a time, place it on a cutting board, with the long axis parallel to the edge of the counter, and use the heel of the hand to apply pressure until the potato splits naturally lengthwise along its internal veins. After it splits, cut into thin slices perpendicular to the splits (perpendicular to the long axis). Mince the onion and pepper.

Heat up a cast iron pan or griddle (preferred), or stainless steel pan, and place the butter in it. It should sizzle almost immediately, but not brown or smoke too quickly. Put enough potatoes in the pan or on the griddle to make an even layer, then sprinkle on the onion and bell pepper. Sprinkle on salt, pepper and other dry seasonings to taste. Let the potatoes brown without any flipping or turning for a few minutes, then turn and mix them, leaving them alone two minutes at a time, to brown. After three turns, they should be a uniform golden brown, with some darker brown bits. Remove and serve.

Comments and Variations

I know the purists in the audience will cringe at using pre-blanched potatoes, but this is an attempt to help all those who want to replicate the diner breakfast at home and didn't know why their home fries never matched the real thing. Blanching and sitting overnight results in potato slices that cook quickly, evenly, and at the same time as the onions and peppers. The refrigeration firms up the flesh and tightens up the starch, making for a crisp result when cooked.

Temperature control is key though. The griddle should be hot enough to sizzle, but not too hot, as it will blacken the potatoes before they are done. The onions and peppers will sit on top at first, then cook as they are turned into the mass, resulting in a good amount of caramelization, but without blackening as would be the case if they were mixed in from the beginning.

For variations, try mincing in a serrano or other chili and using some chili powder and a bit or oregano. Another alternative is to cook them in a combination of bacon dripping and butter (perfect if you are cooking bacon that morning).

For a one skillet meal, assorted omelette fillings, such as diced ham, sausage or bacon, diced tomatoes or even thawed and drained spinach can be tossed in during the last few minutes and followed by a few scrambled eggs. As the eggs cook, shredded cheese can be sprinkled on top. Spoon on some salsa as well, if desired.