More Great Recipes: Potato

Home Fries with Red, White & Green Onions

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By kc10
Member since 2006

Serves Yield: 4 servings | Prep Time | Cook Time


Kosher salt & freshly ground pepper
3 large Yukon gold potatoes, about 1 1/2 lb. total weight, scrubbed
3 Tb. unsalted butter
1 Tb. olive oil
1 c (4 1/2 oz.) diced red onion
1 c.(4 1/2 oz.) diced white onion
4 green (spring) onions, including pale & dark green parts, chopped ( about 1 c.)

In a large pot of salted boiling water, cook the unpeeled whole potatoes until tender when pierced with a small knife, about 35 minutes. Drain the potatoes, let them cool & refrigerate them until cold, at least 2 hours or up to 1 day. Peel the potatoes & cut into 1/2" cubes.

In a large, heavy nonsitck frying pan, melt 2 Tb. of the butter with the oil over med.-high heat. Add the potatoes, red onion & white onion & toss to coat. Sauté, tossing every 3 or 4 minutes, until the potatoes are light brown & the onions are just beginning to brown, about 15 mintues total. Sprinkle with 1 tsp. kosher salt & 1/2 tsp. pepper. Toss to blend. Cook until the potatoes & onions are golden brown, about 5 minutes longer. Add the green onions & remaining 1 Tb. butter. Toss until the butter melts & the green onions just wilt, about 1 minute. Transfer the home fries to a bowl & serve.

Pairs Well With


DH is a meat & potatoes kinda' guy! I have developed a rather strong aversion to spuds as a result. Then I decided to start playing with those tubers & looked everywhere I could to find some new & interesting recipes. I found this one in a Williams-Sonoma cookbook I received as a gift. It's all potatoe recipes & I have found some rather delightful & surprisingly delicious concoctions! This is definitely my favorite!

About Kosher Salt, Wm.-Sonoma Glossary says: "These pure coarse rock salt granules are a bit larger than poppy seeds & contain no additives. Kosher salt has a clean taste & is not as strong as regular table salt. If using regualr table salt, use only half the amount called for in the recipe."

We use it almost exclusively now!

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