Homefries

Name: Homefries
Ingredients: 4 Russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch dice; Kosher salt; 4 tablespoons bacon fat; 3 tablespoons vegetable oil, like soy, peanut, or corn; 1 medium yellow onion, thinly sliced; Freshly ground black pepper; Pinch cayenne pepper (optional); Copyright 2001 Television Food Network, G.P. All rights reserved

8 ingredients

14 steps

Ingredients

4 Russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch dice
Kosher salt
4 tablespoons bacon fat
3 tablespoons vegetable oil, like soy, peanut, or corn
1 medium yellow onion, thinly sliced
Freshly ground black pepper
Pinch cayenne pepper (optional)
Copyright 2001 Television Food Network, G.P. All rights reserved

Directions

1

Put the potatoes in a medium saucepan and cover with cold water by about 2 inches.
2

Season with salt.
3

Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes.
4

Drain and set aside.
5

Heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat.
6

Add the onion and cook, stirring, until golden brown, about 10 minutes.
7

Transfer to a bowl.
8

Wipe out the skillet and return to medium-high heat.
9

Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil.
10

Add the potatoes, season with salt and pepper to taste, and arrange in a single layer.
11

Cook, without stirring, until well browned on one side, about 8 minutes.
12

Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes.
13

Stir in the onions, heat through, and sprinkle with the cayenne, if desired.
14

Transfer to warm platter and serve.