These home fries will not disappoint!
The smell of bacon permeating through the house is a scent I will forever remember. Growing up, we had big Sunday Breakfasts every weekend. My mom cooked it all! Homemade pancakes, bacon, eggs, potatoes, fresh fruit, bread, and sometimes some homemade biscuits. It was always a delectable breakfast feast! All of us gathered around mom’s kitchen to help cook it all. Each of us had a job and managed our stations and did it fairly well!
My dad loves a big breakfast! I am pretty sure if he could have a breakfast feast every morning he definitely would, but we need to keep those arteries clean and clear and give my mom a break! 😉 We also loved going out for breakfast and digging into a good ole fashioned breakfast buffet. Who doesn’t love an all-you-can-eat breakfast?
My mom was always the cook in our family. You named it, she cooked it and did it with passion. She tries new recipes all the time and almost always perfects her dishes with some amazing skills! But these home fries, well, I have to credit my dad for them. He took mom’s recipe and kicked it up a notch and he did not disappoint!
Nothing tastes as good as these home fries!
Potatoes
These are made best when potatoes are a day old. My mom would usually cook some the day before and let them sit overnight in the refrigerator. You can boil some potatoes when you make them, but who wants to boil potatoes first thing in the morning? Save yourself some time and cook them beforehand, or don’t! 😉
If you haven’t read some of my other posts, Yukon gold potatoes are my favorite. They hold their shape fairly well after being cooked and are packed with flavor! Let’s not forget to mention how pretty and golden they are!! They definitely add a colorful element to any dish!
You can use a Russet potato if that’s what you have in your pantry. They work just as well. I just love a good ole Yukon potato.
Peel and wash your potatoes, cut them in half, and place them in a pot with water and salt. Not too much salt though, you don’t want to end up with salty potatoes! Place pot on stovetop on medium-low heat and bring to a boil. Once the water begins to boil let them keep cooking for about 10-15 minutes or until you take a fork or knife and poke it into a potato. If it slides easily all the way to the center, then your potatoes are done. If not leave boiling for a few extra minutes until cooked all the way through.
When completely cooked, drain the potatoes and let them cool off completely. At this point, you can use them in this dish right away or place them in the refrigerator for when you are ready to use them.
Dice your potatoes into little cubes right before cooking them with the rest of the ingredients in my recipe below!
Bacon
Ok, if you haven’t noticed by now, with some of my other posts, I LOVE bacon! Sorry for all of you that don’t, but bacon just makes everything better! 😉 Especially smoked bacon…YUM!!
Use any style of bacon you want for this dish. The possibilities are endless!
Prepare your skillet on medium to high heat. We want the bacon to sizzle once it hits that skillet! Let it sear for a few minutes until it reaches a nice golden-brown color. If you desire a more toasty and crunchy texture, let it sizzle a few more minutes, you do you, friend! I won’t be mad! 🙂
PLEASE, I REPEAT…PLEASE DO NOT DISCARD THE BACON FAT!
Yes, I know, it’s not the healthiest thing you should be eating, BUT the bacon fat for this recipe is what helps it all come together! It’s not like you’re eating this every day unless you really want to! So, I say eat the bacon fat!
Disclaimer: I will not be held responsible for your high cholesterol! Everything in moderation my friend!
Once the bacon is cooked to your desire, add the onion and garlic and cook until the onion becomes translucent. Then, add spices. I don’t add salt to this recipe because the bacon usually gives off enough sodium. Unless you purchase lower sodium bacon, then taste as you go and add salt if need be. My dad’s favorite ingredient in the recipe is ground Cumin! It kicks this recipe up a notch and man it is delicious!
Vinegar
Vinegar??? Really?? YESSSSSSSSSS!!! Vinegar adds a little, Je ne sais quoi! (Translation: I don’t know what)! Just kidding! It adds much more flavor and the right amount of caramelization needed to bind this all together into a delightful, sizzling skillet of serious goodness! You can thank me later! 😉
Red Wine or Apple Cider Vinegar works well for this dish!
Vinegar will be super fragrant until it simmers down. Stand back when you pour it into the skillet, or you will get a nose full or some powerful vinegar aroma! Trust me, I speak from experience! Let simmer for 1-2 minutes and you will soon witness it all caramelize and unite into one big happy family!
Add the diced potatoes, mix well, and let it sit for a few minutes to warm up, brown, and make it as toasty as you’d like. Turn off the heat, garnish with fresh chopped Parsley, and sprinkle some sea salt on top just like my dad does. It gives it a little bit more flare! Serve alone or accompanied by other breakfast favorites!
Check out my homemade pumpkin pancakes for more inspiration! The Best Homemade Chocolate Chip Pumpkin Pancakes – Keeping it Lucy
This recipe is special to me because it’s my dad’s recipe! It represents so much of who he is, and it brings me back to my Sunday morning meals with my family. This dish has been a part of many Sunday morning conversations, and a good ole cup of Joe surrounded by the people I have loved the most in my lifetime!
My wish for you is that it brings the same joy to your Sunday morning table as it has for me!
If you try making this recipe, or any other recipe on my blog, feel free to share your thoughts in the comments below! If you changed it up let’s, see your creation! I would love to hear from you! Don’t forget to check out my social media icons above! Feel free to follow me!
Bom apetite! Enjoy your breakfast! 😉
Famous Breakfast Home Fries
Equipment
- 1 Cast Iron Skillet
Ingredients
- 2-3 lbs Yukon Golden potatoes boiled, diced
- 12 oz pack of bacon chop
- 1 small onion diced
- 2 garlic cloves minced
- ¼ cup fresh Parsley to garnish chopped
- 1 tsp garlic powder
- 1 tsp black pepper
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp ground cumin
- 1 tbsp Extra Virgin Olive Oil
- ¼ cup Red Wine Vinegar or apple cider vinegar
Instructions
- Boil potatoes, cool off and dice.
- Heat skillet on medium to high heat.
- Chop bacon and toss in skillet when it's hot and ready to go. Panfry bacon until a nice golden brown. Do not remove bacon fat.
- Dice onion and garlic and add to skillet. Stir until onion becomes translucent.
- Add in seasonings and vinegar. Let simmer. Vinegar will help caramelize everything and enhance the flavors of the bacon, onion and garlic.
- Add in diced potatoes. Mix well. If potatoes look a little dry add Extra Virgin Olive oil. Let sit on medium to low heat for a few minutes so potatoes can brown and get toasty.
- Shut off heat, garnish with Parsley and some sea salt and serve with a side of bacon, eggs and pancakes if desired!
- Bom apetite! Enjoy your breakfast!
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