It’s been so long since I’ve gone out for a great, greasy spoon breakfast. Bacon and eggs, toast, and hash browns or home fries depending on your definition. I’m talking about the cubed, crispy fried potatoes that you get at your local diner and it turns out that the C.I. Cookbook has a recipe for just that. I took a shot at making them at home, saved myself the time and expense of going out, and they turned out perfectly!
And what’s breakfast without perfectly cooked bacon. I’ve never liked when a whole package of bacon is dumped in a pan and stirred about until some pieces are cooked perfectly, some undercooked or overcooked, or most often you have a combination of all three on one piece of curly bacon. I was so excited when I discovered you can bake bacon and it comes out flat and evenly cooked! (I know I need to get a life) This recipe is from Martha Stewart.
Less Mess Bacon
This spatter-free technique puts the “bake” back in bacon. Preheat the oven to 400 degrees. Line 2 rimmed baking sheets with parchment paper, then lay the bacon strips flat, making sure pieces do not overlap. Bake until crisp and browned, 15 to 18 minutes, or desired doneness, rotating the sheets once. Transfer strips to a paper towel to drain.
Diner-Style Home Fries
2 1/2 tbsp vegetable oil
1 onion, chopped fine
1 lb Yukon gold potatoes, cut into 1/2 inch cubes
1 1/4 tsp salt
1 tbsp unsalted butter
1 tsp paprika
pepper to taste
1. Heat 1 tbsp oil in 12 inch skillet over medium-high heat until shimmering. Add onion and cook, stirring frequently, until browned, 8-10min. Transfer to small bowl; set aside.
2. Meanwhile, place potatoes and 1 tsp salt in large saucepan, cover with 1/2 inch water, and bring to boil over high heat. As soon as water begins to boil, drain potatoes thoroughly in colander.
3. Heat remaining 1 1/2 tbsp oil and butter in now empty skillet over medium-high heat. Add potatoes and shake skillet to evenly distribute potatoes in single layer, making sure 1 side of each piece is touching skillet. Cook without stirring until potatoes are golden brown on bottom, about 4-5 min, then carefully turn potatoes, making sure potatoes remain in single layer. Repeat process until potatoes are tender and browned on most sides, turning 3-4 times, 10-15min. Stir in onion, paprika, remaining 1/4 tsp salt, and pepper to taste, and serve.