Home State. But the meal was so epic that we decided to recreate the experience at home the next weekend in a sort of serve yourself kind of situation. We made two kinds of eggs (regular scrambled with chives and one with chorizo), refried beans, home fries (G's recipe below) with sides like avocado, cheese and hot sauce.Most weekends we'll go out for brunch at least once, since it's my favorite meal. I typically order things I don't normally make at home, like french toast, poached eggs or most recently, the breakfast tacos at
Home Fries Recipe (makes 4-6 servings)
1 lb potatoes (Yukon Gold or Russet)
3 shallots (chopped)
2 tbs canola oil (or any other vegetable oil)
2 tbs unsalted butter
2 tsp Old Bay seasoning (optional)
1 tbs fresh parsley (chopped, optional)
Salt and pepper (to taste, if necessary)
1. Wash and peel potatoes, then dice into 1/2 inch cubes. Places cubes into a 3 quart sauce pan and fill with water until it reaches about an inch above the potatoes. Bring to a boil and cook for 6-8 minutes. Drain into a colander and set aside.
2. While waiting for the potatoes to boil, heat a large skillet over medium-high heat and add canola oil. When the oil is hot, add shallots and cook (stirring often), until soft and slightly brown. Remove from skillet and place in a bowl.
3. Place the skillet back on the heat and add the butter. When the butter is melted and just turning brown, add the potatoes and arrange them in a single layer, so each cube is in contact with the skillet. Let them cook, undisturbed, for 5-6 minutes, then take a spatula and carefully turn them over. Repeat this process for 15-20 minutes, or until all of the sides have some even browning.
4. Right before the potatoes are done, add the shallots, Old Bay seasoning and parsley, then stir to combine. Remove from heat and taste to make sure the seasoning is correct. Place into a serving bowl and eat right away.