The BEST Home Fries...

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billyboy
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2006/06/28 03:53:45 (permalink)

The BEST Home Fries...

For years I've been trying to come up with good home fries. Crusty on the outside, creamy on the inside. The secret is bacon drippings. I boiled then dried some baby Yukon Golds, mashed them just til chunky. In the meantime, I rendered some bacon til crispy. I then threw in all of the potatoes with the bacon forming a cake and left it alone for about 4-5 minutes. It made the best crust ever! I threw in some minced chives and turned the cake over to get crusty on the other side for a few more minutes and savored the best home fries I've tasted in a long time! Just wanted to share.
#1

6 Replies Related Threads

    Oneiron339
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    RE: The BEST Home Fries... 2006/06/28 07:22:39 (permalink)
    You're right...bacon grease is the secret. I usually take some leftover baked potatoes, cut into thin slices, and fry them in the grease. Or leftover boiled potatoes work also.
    #2
    wheregreggeats.com
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    RE: The BEST Home Fries... 2006/06/28 08:40:18 (permalink)
    Cook's Illustrated says to soak the potatoes to make the inside creamier.

    You know, when you think about it, the fat from a couple slices of bacon, divided by the number of servings, doesn't amount to much. I'll bet you get more fat in just a serving of bacon.
    #3
    roadrash
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    RE: The BEST Home Fries... 2006/06/28 13:37:27 (permalink)
    hmmmm...I like them crusty all the way through. I've never been able to do that at home with raw potatoes, though. Anyone have any idea how to do that without burning them?
    #4
    Oneiron339
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    RE: The BEST Home Fries... 2006/06/29 06:58:48 (permalink)
    The potatoes have to be previously cooked to come out just right. A little burnt edge is desirable, but raw spuds just don't work well for me. That's why the leftover baked or boiled spuds do so well.
    #5
    billyboy
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    RE: The BEST Home Fries... 2006/07/01 02:47:31 (permalink)
    Hey roadrash,

    The only way I can think of would be to pre-boil or bake them the cut them into a fine chunk (very small) and make a very thin layer in a seasoned cast iron skillet using bacon drippings. High hest and cook them fast. If the chunks are too thick, you'll get the outside crust but not all the way through.
    #6
    dreamzpainter
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    RE: The BEST Home Fries... 2006/07/01 21:17:46 (permalink)
    Ive always considered homefrys to be sliced potatos, but I agree either bacon grease or lard will help give a great crust
    #7
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