Home Fries: Everyone Has A Favorite Style

By Nancy Crevier

One of my earliest memories is of digging the last of the season’s potatoes with my grandfather.

Beneath a gray October sky, I follow him out into the fields behind his house. He would plunge his pitchfork into the sandy, Minnesota soil and unearth a frozen clod of black soil filled with larger lumps I knew to be potatoes.

My small hands darted into the dusty cloud, snagged the spuds, and thrust them into the burlap bag I dragged behind me. I would work quickly to keep up with the steady rhythm of my grandfather’s fork, savoring the sharp scent of the newly dug potatoes.

Later, my grandfather would help me scrub the dirt off a few and fry them up on the wood stove, while he sang silly songs. My fingers would still be cold, but my heart was already warm.

It’s no wonder that my favorite breakfast food – and, apparently, that of thousands of other Americans – is a sputtering pile of home fries.

From west of the Rockies to the eastern shores of Penobscot Bay, home fries round out breakfast fare. And while the potatoes my grandfather and I uprooted all those years ago ended up sizzling unceremoniously in plain old lard, today’s home fries are as diverse as the people spread out across the country.

The type of potato favored by chefs differs from region to region.  Some fancy tiny new potatoes, others are partial to Yukon Gold, Red Bliss, or even the occasional nouveau blue potato.  More commonly, the all-purpose white potato takes the starring role, and last night’s baked Russet frequently finds its way into the heap of this morning’s home fries.

As varied as the type of potato is the cut: two-biter chunks that teeter on the end of your fork are the mark of many breakfast spots.

You’ll find dainty, bite-sized morsels in other places, and be served up slender slices or perfect squares by yet others. Occasionally, even crinkle cut potatoes will be featured.

No matter the shape, every home fries lover has their favorite recipe from their favorite restaurant.

Fried in bacon fat, sautéed in oil or browned in butter, every establishment has its own take on what makes home fries special.  A little onion, sliced or diced, is a not uncommon addition to the humble potato. Sweet bell pepper and zesty jalapeños, raw or fried, bring a smile to the faces of those who savor their home fries Southwestern style.

Like the bite of Tabasco? There’s a diner to please you. Prefer your spuds smothered in cheddar with crispy bits of onion and sausage? I know a place in Maine!

Whether your heart’s desire is potatoes “straight up” or seasoned with herbs, a little searching will find you a breakfast nook to satisfy your soul. 

It’s been a long time since I’ve felt the weight of a newly dug potato in my hand. I’ve chopped, sliced, diced and minced a broad array of potatoes. I’ve scrubbed hundreds of pounds of tubers over the years until my hands are red and cold.

But I never lift a forkful of home fries without remembering my grandfather, and getting that same warm feeling inside.

Herbed Home Fries

6 medium red potatoes, scrubbed and cut in half

1 small yellow onion, minced

1 clove garlic, finely minced

¾ tsp dried oregano

¾ tsp dried basil

¾ tsp dried dill

1 tsp caraway seed

1-2 Tbs canola oil

Salt and pepper

Boil the potatoes until just tender, about 12 to 15 minutes. Drain well and cool. Chop coarsely into about 1-inch chunks. (Or use leftover boiled or baked potatoes.)

Heat oil on griddle until hot. Add onions and garlic and sauté for about 1 minute. Add potatoes and herbs and cook, stirring occasionally, until the potatoes are golden. Season to taste with salt and a generous amount of black pepper. Serve hot.