Home Fries with Burnt Ends, Pickled Chiles and Red Onions
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 341
- Total Fat
- 12
- Saturated Fat
- 7
- Carbohydrates
- 55
- Dietary Fiber
- 5
- Sugar
- 4
- Protein
- 7
- Cholesterol
- 31
- Sodium
- 797
- Total: 50 min
- Active: 25 min
Ingredients
4 tablespoons unsalted butter
3 large Russet potatoes, boiled until almost tender, peeled and diced
2 green onions, green and pale-green parts only, thinly sliced
1 large roasted red pepper, finely diced
1 teaspoon paprika
Kosher salt and freshly ground black pepper
2 cups burnt ends, chopped
1/4 cup pickled chiles
1/4 cup pickled red onions
1/4 cup chopped fresh cilantro
Directions
- Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more.
- Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet.