American Diner-Style Homefries

Crispy yummy homefries waiting for fried or poached eggs

Hands down, I miss going out for breakfast in the States! Diner food has a comforting place in the heart of the nation, with dishes that are unique to them! One that I hadn’t had for a long while, is homefries. I suddenly got a craving for them and my husband needed red potatoes for a dish that he was making and due to the recent food shortages and current situation, we had to go to a supermarket and buy them in a pre-pack. My husband was unsure about purchasing such a large bag, but I assured him that I woud make good use of them with homefries. To my surprise, he didn’t know what they were! It was then that I discovered the years he had lived in the States, he never thought to order them for brunch! So I made them for brunch at the weekend and he fell in love with them!! I mean, who wouldn’t? What could be better than those crispy potatoes and onions, with egg yolks oozing over them?

WINE NOTE: As per usual, I reccomend coffee or juice and if it is a celebration brunch, a mimosa or a glass of sparkling wine.

MAKE IT LIGHTER: Use light spread instead of the butter and use a non stick skillet with olive oil spray- they may not be as crispy, but will still have the flavours. If you feel it needs a little someting, then put an extra pinch of the spices in to taste. Poach the eggs rather than fry.

• 1 1/2 pounds Russet potatoes (about 3 medium or 2 large potatoes)
• 2 tablespoons olive oil, divided
• 1 tablespoon unsalted butter
• 1 medium onion, diced
• 1/2 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt
• Pepper
• 2 fried eggs per person to serve

Scrub the potatoes and chop into thumbnail size cubes. Place in boiling water for a little over 5 minutes or in the microwave (no water needed but put the lid on the dish to trap the steam). Check with the point of a knife that they are slightly soft. Drain and cool for a few minutes in a colander.

While potatoes are cooking, heat 1 tbsp olive oil in a skillet and sauté the onions with a little salt and pepper until soft , about 5 minutes.

In a large cast iron skillet, heat oil and butter on medium heat and add the potatoes, season with salt and pepper, and toss to coat with the oil. Spread the potatoes in a single layer across the bottom of the pan. Cook the potatoes, without stirring, for 8 to 10 minutes, so the bottoms become nicely browned and crispy.

Stir through the onions, garlic powder and paprika, then serve with some over easy fried eggs on top and enjoy these wonderful crispy delights!

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