Breakfast in Bed – Home Fries

Post by Alison Hein.

You like potatoes, and I like po-tah-toes….

Thus sang Fred Astaire and Ginger Rogers in the ubiquitous 1937 film Shall We Dance; music and lyrics to the song Let’s Call the Whole Thing Off by none other than the amazing George and Ira Gershwin. I know this one from a very early age – my grandmother liked to belt it out while puttering around in her tiny kitchen. Aha! People can be different but still be in love.

You say Hash Browns and I say Home Fries…

What’s the difference? Basic tenet states that hash browns are grated and cooked in their raw state, while home fries are pre-boiled, chopped and then fried. Either type can be dressed up with onions, peppers, garlic, meats or spices.

In my simple version, I bake a few hearty Russets in the evening, and enjoy a salty, buttery baked potato with a big glob of sour cream for dinner. Then, in the morning, I slice and fry one of the extras, skin and all, and enjoy a side of salty, crispy-skinned home fries, rich with smoky paprika, with my favorite breakfast eggs.

Moral of the story? Potato or po-tah-toe, hash browns or home fries – a breakfast in bed to make you fall in love.

Note: Watch Fred and Ginger sing (and tap dance on roller skates!) and you’re sure to fall in love too: http://www.youtube.com/watch?v=zZ3fjQa5Hls

Home Fries

1 Sea Salt Baked Potato (see recipe below)
2 tablespoons olive oil
1 to 2 teaspoons smoked paprika
Salt and pepper, to taste

Preparation

Chop potato (leaving skin on) into bite-sized pieces or thin slices. Heat olive oil over medium heat in heavy frying pan. Add potatoes. Sprinkle generously with paprika, and stir to coat potato pieces. Season with salt and pepper.

Continue to cook potatoes over medium heat for about 15 to 20 minutes, stirring and flipping occasionally, until golden brown or crisped to your liking. Serve hot alongside your favorite breakfast eggs.

Makes 2 servings.

Sea Salt Baked Potatoes

2 large baking potatoes
2 tablespoons olive oil
1 teaspoon large grain sea salt

Preparation

Preheat oven to 350°.

Scrub potatoes well to remove all dirt from skins. Allow the potatoes to dry, then pierce each one 5 or 6 times with a fork. Mix olive oil and sea salt together and slather over potatoes to cover completely.

Place potatoes in a baking dish and bake, turning occasionally, until outer skin is golden brown and the center of the potato is tender when tested with a fork, about one hour. Serve hot with butter and sour cream on the side.

Makes 2 servings.

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