Home Fries

David Hambleton ‘95 manages a community supported agriculture venture for Sisters Hill Farm.
Serves 4 to 6

Ingredients:
2 to 3 pounds potatoes (Keuka gold organic, Yukon golds or any other white- or yellow-flesh potato that is on the dry side is good.)
2 medium onions
Lots of salt and fresh, coarsely ground pepper
2 tablespoons butter
3 tablespoons canola oil
Farm-fresh, free-range eggs (as many as you want)

Directions:
Cube the potatoes (1/2-inch to ¾-inch cubes work well; cooking time is faster with smaller cubes.) Chop the onions in half and slice lengthwise in ¼-inch strips. Preheat a large cast iron skillet over medium heat. Add 3 tablespoons canola oil. Add onions.  Heat, stirring occasionally, 4 to 5 minutes until soft. 

Add cubed potatoes and stir so onions are no longer on the bottom. Using a spatula, press the potatoes down into a solid mat on the bottom of the pan (the idea is to create a good connection between the layers of potatoes so that they heat and soften evenly.) Cover (use a serving plate if you don’t have a lid.) Cook for 5 minutes, uncover, stir, and press down again with the spatula. Cover again.  Repeat this process for 10 to 15 minutes until the potatoes become uniformly soft and more translucent.

Remove the cover for good, add the 2 tablespoons of butter (or more!), generous amounts of salt and freshly ground pepper. Stir, being sure to flip over the potatoes. Press them back down again with your spatula and leave for 3 minutes or so. Scrape them off the bottom of the pan (they will be sticking at this point, but the stuff that sticks is the good stuff! Stir, press them down again.  Repeat a few more times until they are as brown as you like them or until you can’t stand waiting any more. Scrape into a bowl and pop into the oven. 

Using the same skillet, add a tablespoon of butter and crack a few eggs into it.  Prepare them your favorite way (I prefer over easy when using eggs from my own hens.) The bright orange, runny yolk is a perfect complement to the crispy brown home fries. Serve both while they are still hot with lots of ketchup and a good cup of coffee.