+
0 (0)

Categories: Breakfasts, Sides

Frank's home fries

Frank's home fries
Kirk McKoy / Los Angeles Times

My grandmother Blanche was a teenage bride. In 1907 she hopped on the back of her beau's Indian motorcycle and rode away from her home in Pasadena--not into the sunset, but off to El Centro, where she lived in a ... Read more

Total time: 1 hour plus 8 hours chilling | Serves 6
Note: Cook the potatoes the night before, then the day of the party, use the reserved bacon grease from the party eggs (see related recipe) to finish the recipe.
  • 4 pounds baking potatoes
  • 1/4 cup warm bacon grease, divided
  • 2 onions, diced
  • 1 red bell pepper, diced`
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced

Step 1Place the potatoes in a large saucepan and cover with water. Bring them to a boil and cook until tender, about 20 minutes. Drain the potatoes, then refrigerate overnight, covered.

Step 2The next day, quarter the potatoes, then cut them into 1/2-inch pieces. Set aside.

Step 3Heat 1 tablespoon of the bacon grease in a large skillet over medium heat and cook the onions and peppers, stirring occasionally, until the onions are soft and translucent, 20 minutes. Toss the potatoes with the remaining 3 tablespoons of bacon grease, and add the potatoes to the skillet. Cook, turning once in a while so they don't burn, until the potatoes are a nice brown color and a little crusty, 10 to 15 minutes.

Each serving:
326 calories; 14 mg sodium; 8 mg cholesterol; 9 grams fat; 3 grams saturated fat; 58 grams carbohydrates; 6 grams protein; 5.36 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Breakfasts
Chocolate German pancake
Highland Bakery's sweet potato pancakes with brown sugar butter sauce
Heirloom Bakery and Cafe's sour cream coffeecake
Ginger scones