Tonight I made this comfort food dish for dinner alongside a grilled steak. While this is typically a breakfast recipe, I figured potatoes at dinner is always a good idea. I used canola oil but if I wanted to up the heart-attack contributing factor I could see how frying up a couple pieces of bacon and crumbling them into the finished product would be delicious.

©EverydayCookingAdventures 2013

I used the rest of my red onion from last night’s Marinated Avocado Salad instead of a yellow onion. I added one clove of diced garlic and 1/4 green bell pepper cut into thin slices the same size as the onion. At the very end I sprinkled it with a few leaves of fresh oregano. The recipe went well just as explained and I liked my additions of bell pepper and garlic. We both enjoyed this alongside our steaks and steamed snap peas. I would definitely make this again and plan on doing so not long from now because it was really tasty. Here are my home fries: #saveurmagazine

Home Fries ©EverydayCookingAdventures 2013

Home Fries

From: Saveur.com
Serves: 2 people

Ingredients

• 1 lb. boiled potatoes, cold and peeled
• 4 tbsp. rendered bacon fat or canola oil
• 1 small yellow onion, thinly sliced
• 1⁄2 tsp. paprika
• 1⁄4 tsp. ground cumin
• Kosher salt and freshly ground black pepper to taste

Directions
1. Cut (already boiled and cooled) potatoes into 1⁄2″ cubes. Heat 2 tbsp. of the bacon fat or oil in a heavy-bottomed 12″ skillet over medium-high heat. Add potatoes and cook, stirring occasionally, until they begin to brown, about 10 minutes.
2. Add remaining bacon fat or oil, onions, paprika, cumin, and salt and pepper to taste. Cook, stirring and scraping the bottom of the skillet with a metal spatula, until the potatoes form a golden brown crust and the onions soften and brown, 15–20 minutes.