Reawakened: Home Fries
I’ve been looking for something other than my regimen of oatmeal or the occasional bagel that I usually have for breakfast and decided to revive my method of making home fries. My long-time approach went something like this: microwave the potatoes until they were partially cooked, then brown them along with onions in olive oil or . . . gasp . . . keep spraying the potatoes with non-stick spray. My attempts at reducing the fat content left me with what I call “home-dried potatoes” because they were, well, dry. I tried par-boiling them in the past which resulted in mushy potatoes. My last hope was to try steaming the potatoes. I peeled and cubed the potatoes into 3/4″ chunks and pre-cooked them on top of the stove in a vegetable steamer. The surface of the potatoes had a glossy-sticky appearance, but I went ahead with them anyway. I put a light coating of olive oil in a non-stick skillet, lightly browned the onions then added the steamed potato cubes. When the potatoes were browned, I seasoned them with pepper, onion and garlic powders, thyme and smoked paprika. I was pleased with the outcome. The home fries were able to brown on the outside (was it the sticky stuff?) while retaining some moisture on the inside. I served them with a few dashes of hot sauce then moved on to barbeque sauce and ketchup. You can enjoy these home fries on their own for breakfast or alongside a tofu scramble. They can also round out lunch or dinner when paired with lentil loaf, bean burgers, sauteed greens or steamed vegetables. One might wonder why I go to such lengths for something like home fries. It’s been my experience that a small change can breathe new life into a weary recipe. It’s less about the home fries (or any other dish for that matter) and more about the learning process. So, start your day off in a healthy way with a plate of Reawakened Home Fries. Thanks for being Vegi-curious.
Reawakened Home Fries
- olive oil (optional)
- 2 large russet potatoes, but into 1” cubes
- 1 medium onion, diced
- Salt, pepper, onion powder, garlic powder, smoked paprika and thyme to taste
Place potato cubes into a steamer basket over boiling water. Cover pot and steam until almost cooked through, about 7 minutes.
Lightly coat a large non-stick skillet with olive oil and heat on medium-high heat. Saute onions until they begin to soften and turn light brown. (To omit oil, heat two tablespoons of water in skillet and add more as needed to prevent sticking.) Add potatoes and continue to cook, turning occasionally to prevent burning. When potatoes are cooked through, add salt, pepper, garlic powder and thyme and cook for one more minute. Serve with hot sauce, barbeque sauce or ketchup.