Some people call these Hash Browns instead of Home Fried. Hope you'll think it qualifies. But just in case not, see my ingredient at the bottom! :O)
Home Fries with Red, White & Green Onions
(pg. 93, Wms.-Sonoma Potato; copyright 2002)
Kosher salt & freshly ground pepper
3 large Yukon gold potatoes, about 1 1/2 lb. total weight, scrubbed
3 Tb. unsalted butter
1 Tb. olive oil
1 c (4 1/2 oz.) diced red onion
1 c.(4 1/2 oz.) diced white onion
4 green (spring) onions, including pale & dark green parts, chopped ( about 1 c.)
In a large pot of salted boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 35 minutes. Drain the potatoes, let them cool & refrigerate them until cold, at least 2 hours or up to 1 day. Peel the potatoes & cut into 1/2" cubes.
In a large, heavy nonsitck frying pan, melt 2 Tb. of the butter with the oil over med.-high heat. Add the potatoes, red onion & white onion & toss to coat. Sauté, tossing every 3 or 4 minutes, until the potatoes are light brown & the onions are just beginning to brown, about 15 mintues total. Sprinkle with 1 tsp. kosher salt & 1/2 tsp. pepper. Toss to blend. Cook until the potatoes & onions are golden brown, about 5 minutes longer. Add the green onions & remaining 1 Tb. butter. Toss until the butter melts & the green onions just wilt, about 1 minute. Transfer the home fries to a bowl & serve.
Yield: 4 servings
About Kosher Salt, Wm.-Sonoma Glossary says: "These pure coarse rock salt granules are a bit larger than poppy seeds & contain no additives. Kosher salt has a clean taste & is not as strong as regular table salt. If using regualr table salt, use only half the amount called for in the recipe."
We use it almost exclusively now!
HASH BROWNS