Who can resist homefries? They get along with all the breakfast foods. They're perfect with eggs, especially when you dunk them in the runny yolk. They're good with baked beans, any of the breakfast meats are fair game, and they love ketchup and hot sauce and raspberry jam too. They cure hangovers with their ability to be beer sponges and when done right, can be the best part of a breakfast plate. Anyone can flip eggs or cook bacon well, but not many can make homefries.
I have found that the best way to get truly great homefries is to cook them the night before and always use a waxy potato as they hold their shape a lot better. When you're cooking dinner, boil up a few potatoes and put them in the fridge. When potatoes are warm, they absorb any liquid you toss on them, which is good for some potato salads or mashed potatoes, but when you want crispy homefries, they need to be cold. That's the key to them, plain and simple.
Preheat a 400° oven. Melt a generous amount of butter and oil into a really hot pan, cast iron is ideal. Toss the cold potatoes in, smoosh them down a bit with a fork or a wooden spoon and then don't touch them. Let them get really brown on one side, then take a spatula, flip them over and season them well. You don't have to worry about how they look as long as they're brown. Then toss the whole pan in the oven and let them bake. In the meantime, you can cook the rest of your breakfast.The key to these homefries is not rushing them and don't fuss with them, let them cook and crisp up. If they start to get too dry, add more butter and oil.
The possibitities are truly endless, you can add herbs, spices or any vegetables to these to make them different every weekend. One of my favourite breakfasts ever is a veggie hash. You make these homefries, tossed with peppers, onions and a few tomatoes and top the whole thing with cheddar cheese and over easy eggs. I sprinkle generously with hot sauce and ketchup and then the yolk is the sauce...YUM!!