What would bacon and eggs be without a side of home fries? These “homers” are too good to be called simply a “side.” Many Bubby’s customers prefer to eat them in great quantities with an accompaniment of bacon or sausage.

　　

Ingredients

serves 4 to 6

　　3 large Idaho potatoes, cut into quarters lengthwise, then cut into 1/4-inch-thick slices

　　8 tablespoons (1 stick) unsalted butter

　　2 red onions, thinly sliced

　　Kosher salt and freshly ground black pepper to taste

　　1/4 cup chopped fresh parsley

　　

Step 1

Bring a large pot of salted water to a boil. Cook the potatoes for 10 to 15 minutes over medium heat, until they are soft but still retain their shape. Drain and set aside.

　　

Step 2

Heat a large (14 inches is ideal) skillet over medium-low heat. Add the butter and let it melt. Add the potatoes and turn up the heat to medium. Cook for about 5 minutes without stirring, allowing a crust to start forming on the potatoes.

　　

Step 3

Flip the potatoes in the pan with a metal spatula and let them cook for 5 minutes.

　　

Step 4

When the potatoes are sizzling but still mostly uncolored, add the red onions. Continue to cook over medium heat without stirring.

　　

Step 5

As the potatoes on the bottom get brown, toss them around the pan with a spatula and continue to cook until golden brown. The home fries should be browned and crispy, but not blackened and burned.

　　

Step 6

When the home fries are nicely browned, season with salt and pepper and add the parsley. Toss well. Serve very hot.

　　

Home Fries with Peppers Variation

Step 7

Add 1 seeded, chopped green bell pepper or 2 seeded, chopped poblano chiles when you add the onions.

　　Bubby’s Brunch Cookbook by Ron Silver and Rosemary Black. Copyright © 2009 by Ron Silver and Rosemary Black. Published by Ballantine Books. All Rights Reserved.