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Vegan: Diner-Style Home Fries

Source of Recipe

From "Southern Vegan" by Lauren Hartmann


Recipe Introduction

"Once upon a time, I was a child. A child who begged my dad to make his special home fries every weekend. They took time and love. He slow-cooked the onions and potatoes into sweet and salty, caramelized magic. Those home fries were my favorite thing in the world, and these little potatoes are an ode to his labor of love. This recipe tastes just as good, but takes half the time by parboiling the potatoes. However, all the love is still there!"

List of Ingredients

â—¦ 1 pound russet potatoes, cut into 1/2-inch cubes
â—¦ 2 tablespoons olive oil
â—¦ 1 medium Vidalia onion, diced
â—¦ 2 tablespoons vegan butter
â—¦ 1 teaspoon garlic powder
â—¦ 1/2 teaspoon seasoned salt
â—¦ Salt, to taste
â—¦ Black pepper, to taste
â—¦ Scallions, for topping



Recipe

Add the potatoes to a large pot of cold water. Bring the potatoes to a boil over high heat and boil for 5 minutes, reducing the heat as needed. The potatoes should be a little tender but not cooked all the way through. Drain the potatoes.

While the potatoes are boiling, heat the oil in a large cast iron or nonstick skillet over medium-high heat. Add the onion to the skillet and reduce the heat to medium-low. Sauté for about 15 minutes, or until the onion is light brown.

Add the potatoes to the skillet. Add the butter, garlic powder, seasoned salt, salt and black pepper on top of the potatoes. Toss to coat the potatoes in the seasonings.

Using a spatula, press the potatoes into the bottom of the skillet in a single layer. Cook the potatoes, undisturbed, for 5 minutes. Toss the potatoes, press them back into the skillet in a single layer and cook, undisturbed, for another 5 minutes. Repeat this process until the potatoes are all brown and cooked through, 15 to 20 minutes. Taste and adjust the seasonings. Top with scallions.

Serve the home fries as a side with Sweet and Spicy Chick'n Biscuits or Pecan Pie French Toast.

Serves 2 to 3