mixed potato home fries

Slow Saturday mornings deserve eggs and home fries.

Extra special Saturday mornings deserve extra special home fries. Enter the sweet potato.

Mixing sweet potatoes and red skinned new potatoes brings home fries to a new level in flavor and texture. The dish is flavorful enough to stand on it's own or you can make it a side dish (say, to some black bean burgers) or as a bed for a fried egg.

I took the easy route with my potatoes and cut them super small so that the heat from the skillet would be enough to cook them through. If you prefer larger chunks, you will need to par-boil or microwave the potatoes before adding them to the skillet. Par-boiling does make a fluffier interior to the potato but, it was the weekend, I was in my pajamas and I really didn't want any extra dishes to wash!

Although the home fries are very simple to make, they do take a while to cook. So kick back, sip a cup of coffee and check your email while your potatoes brown to a perfect, caramelized crisp.





Total Recipe cost: $2.51
Servings Per Recipe: 4
Cost per serving: $0.63
Prep time: 10 min. Cook time: 35 min. Total: 45 min.

INGREDIENTS		COST
3 Tbsp	butter	$0.22
1 medium	onion	$0.38
about 1 lb.	sweet potato	$0.78
about 1 lb.	red potatoes	$0.90
1 Tbsp	vegetable oil	$0.03
to taste	Tony Chachere's	$0.05
1 handful	fresh parsley	$0.15
TOTAL		$2.51

Tony Chachere's is a Creole seasoning salt that is absolutely wonderful on potatoes, especially sweet potatoes. If you can't find it in your local market, try another seasoning salt or a mix of salt, pepper, garlic powder and cayenne pepper.

STEP 1: Melt the butter in a large, heavy bottomed skillet. As the butter is melting, dice the onion. Add the onion and cook over medium heat until it just begins to turn golden.

STEP 2: While the onion is cooking, wash, peel and dice the sweet potato. Wash, but do not peel the red potatoes. Dice both potatoes in 1/2 to 3/4 inch cubes. Try to get the potatoes cut in as even sized chunks as possible so that they cook evenly.

STEP 3: Add the potatoes to the skillet and cook until tender. If you have a lid for the skillet, this will trap the steam and help them cook faster. Stir the potatoes every few minutes to make sure they all come in contact with the hot skillet. Use a fork to test the tenderness of a few different pieces.

STEP 4: Once the potatoes are fork tender, crank the heat up toward high. Add an additional tablespoon of vegetable oil to help the frying along and let the potatoes brown to a crisp. Only stir every five minutes or so to allow the bottom layer of potatoes to crisp and brown.

STEP 5: When the potatoes are brown and crispy on the edges, season to your liking. Chop some fresh parsley and sprinkle over top before serving.

Step By Step Photos

Dice the onion and cook it in some butter - a good amount of butter. I was trying to be "good" so I used smart balance. It wasn't bad... it still had that fantastic "onions cooking in butter" smell.


While the onions are cooking, prepare the potatoes. Wash both but only peel the sweet potato. The red skin gives texture and pretty color.


Dice the potatoes small (if you don't want to par-boil them first). I cut mine into 1/2 inch cubes.


When the onions just begin to turn golden brown, add the potatoes. The onions will finish caramelizing while the potatoes cook.


Add the potatoes and cook them over medium heat until for tender. A lid helps, if you have one. Give it a stir every now and then to make sure all of the potatoes have access to the heat.


Once the potatoes are fork tender, crank up the heat and let them get brown and crispy on the bottom. Add an extra bit of oil or butter to help them fry. Don't stir too often or else they won't have a chance to brown up.


Season the potatoes with Tony's or a mix of salt, pepper, cayenne and garlic powder.


Sprinkle on some fresh parsley and top with a fried egg for a hearty weekend breakfast!