Home Fries with Cumin
Home fries are basically, potatoes fried in some kind of fat in a heavy skillet. In the United States, home fries are popular as a breakfast dish and are sometimes served in place of hash browns. They are served with eggs and bacon with ketchup or maple syrup. I prefer my home fries served with eggs and ketchup.
I make them with red bliss potatoes, whole as well as ground cumin, and coriander seeds which provides a nice lemony flavor. Home fries are very versatile - my version makes a good filling for quesadillas, in a panini with cheese and sauteed onions, in a wrap with some pickled onion and humus, as well as a side for grilled meat or fish and of course just by itself. Normally, the diner version is very generous with the fat - and fat is flavor for most of the time, but this version is with very little fat and a lot of taste. (The key is to use a heavy bottomed non-stick skillet which will prevent the potatoes from sticking to the pan).
4 cups boiled, peeled and cubed potatoes
1 teaspoon cumin seeds
1 teaspoon kosher salt
1 teaspoon roasted cumin seeds, ground coarsely
1 teaspoon roasted coriander seeds, ground coarsely
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar (helps to round out all the flavors)
1 tablespoon canola oil
1. Heat a large non-stick skillet with canola oil. Add the cumin seeds and saute for 30 seconds till they pop.
2. Add the cubed potatoes in a single layer to ensure that all the potatoes develop a golden brown crust. Add the salt, ground cumin and ground coriander and mix well. Let the potatoes cook till they are brown on one side. Add the ground black pepper and sugar and toss them around to brown the other side.
3. Remove from the heat and serve.
Serves 2 - 3 .
I make them with red bliss potatoes, whole as well as ground cumin, and coriander seeds which provides a nice lemony flavor. Home fries are very versatile - my version makes a good filling for quesadillas, in a panini with cheese and sauteed onions, in a wrap with some pickled onion and humus, as well as a side for grilled meat or fish and of course just by itself. Normally, the diner version is very generous with the fat - and fat is flavor for most of the time, but this version is with very little fat and a lot of taste. (The key is to use a heavy bottomed non-stick skillet which will prevent the potatoes from sticking to the pan).
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| Home fries with cumin |
4 cups boiled, peeled and cubed potatoes
1 teaspoon cumin seeds
1 teaspoon kosher salt
1 teaspoon roasted cumin seeds, ground coarsely
1 teaspoon roasted coriander seeds, ground coarsely
1/2 teaspoon freshly ground black pepper
1/4 teaspoon granulated sugar (helps to round out all the flavors)
1 tablespoon canola oil
1. Heat a large non-stick skillet with canola oil. Add the cumin seeds and saute for 30 seconds till they pop.
2. Add the cubed potatoes in a single layer to ensure that all the potatoes develop a golden brown crust. Add the salt, ground cumin and ground coriander and mix well. Let the potatoes cook till they are brown on one side. Add the ground black pepper and sugar and toss them around to brown the other side.
3. Remove from the heat and serve.
Serves 2 - 3 .
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