Ultra-Local Homefries, Tomatoes and Eggs – Breakfast for Dinner! – Recipe

Homefries_Tomatoes_Eggs

Everything but the salt and olive oil was local on this one. Purple Viking potatoes and Purple Cherokee tomatoes from our backyard, chili de arbol from Alvarez farm, onions from the farmer's market, and crowned with eggs from my friend Dan's backyard chickens.

This was so good I made it for dinner two nights in a row. I think everyone loves breakfast for dinner because it almost feels like you are getting away with something.

Home-made homefries (is that redundant?) are infinitely better than you find in most restaurants, because you can get them really crispy and serve them while they are still crispy. In restaurants, homefries are usually cut too large and cooked in a big pile on a flat-top griddle, where they mostly steam. Bah.

Here's how I make homefries; I'll leave it to you to slice the the tomatoes and fry eggs. Sunny-side up, of course. The yolk mixed with the potatoes and the tomato juices is just ridiculous. Hit the whole thing with some flaky sea salt and fresh ground pepper before serving.

Homefries
Serves 2 as a major part of a meal
Vegetarian, vegan, and gluten-free (obviously not vegan if you serve it with the eggs above though)

  • 1/4 cup vegetable oil
  • 1/2 white onion, 3/8" dice
  • 1 fresh chili de arbol or other hot pepper, seeded and thinly sliced (optional)
  • 1.5 pounds potatoes, any kind, skin-on, 3/8" dice
  • kosher salt
  1. Heat your biggest skillet, preferably cast-iron, over a medium-high flame. You want a really big pan to maximize surface area. Add the oil and onion, and the chili if using, and saute for 30 seconds.
  2. Add the potato and two big pinches of salt, and stir to coat with the oil. Distribute into a single layer, or as close as possible. Every 3 minutes or so, flip them with a spatula, trying as much as possible to get uncooked surfaces onto the skillet, and of course maintaining the single layer.
  3. Fry until deep golden brown; taste and add salt as needed.
  4. Serve while still hot and crispy. Awesome topped with a fried egg and slices of garden tomatoes.
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Posted by Michael Natkin on Monday, August 31st, 2009 in Breakfast, Recipes.

10 Responses to “Ultra-Local Homefries, Tomatoes and Eggs – Breakfast for Dinner! – Recipe”

  1. August 31, 2009 at 10:00 am #

    This is one of my favorite meal, for breakfast, dinner or just when I’m hungry for something good :)

  2. August 31, 2009 at 11:52 am #

    Just perfect!

  3. August 31, 2009 at 9:07 pm #

    Nice! I’ve tried cooking tomatoes with eggs (which is delicious), but never as a topping for homefries.

  4. September 1, 2009 at 12:41 am #

    For breakfast I could not…only caffelatte for me…and maybe a biscuit…

    Dinner, on the other hand…:-)

  5. Michael Natkin
    September 1, 2009 at 8:46 am #

    Haha! Yeah, I’ve come to realize this is a very America-centric view of
    breakfast!

  6. September 1, 2009 at 10:16 pm #

    Breakfast for dinner rocks! Your home fries sound great. The only issue I have w/making them is that sometimes they become too sticky (but sometimes not), so I’m currently trying to diagnose and treat that problem.

  7. Michael Natkin
    September 2, 2009 at 7:59 am #

    I think the most likely causes of sticky homefries are cooking in a thick
    layer (so that they steam and activate the surface starches), or using
    insufficient oil.

  8. February 9, 2010 at 10:47 pm #

    Did you really have to post a link to this? CRUEL!!! ;)

  9. July 3, 2013 at 12:49 am #

    Delicious looking blog! Two hours later, I’ve managed to take my eyes off the food to write a comment! I’m making these home-fries to go with your Huevos Ahogados recipe… I can’t wait.

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