Breakfast Home Fries
- Total Time
- 1 hour, plus freeze time
- Rating
- Notes
- Read community notes
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Ingredients
Yield:12 individual portions
- 6large potatoes, washed but not peeled
- 2medium onions
- 3tablespoons vegetable oil
- Salt and pepper to taste
- Additional oil for the baking sheet
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
207 calories; 7 grams fat; 0 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 34 grams carbohydrates; 5 grams dietary fiber; 2 grams sugars; 4 grams protein; 488 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 400 degrees. Shred the potatoes and onions (in a food processor or with a hand-held shredder), place them in a large bowl, add the vegetable oil, salt and pepper, and mix well.
- Step 2
Oil 2 9-by-13-inch nonstick baking sheets and place the potato mixture on the sheets in 12 mounds. Flatten them to a thickness of ½ inch and form them into neat, round cakes. Bake for 30 minutes, or until the undersides of the cakes are browned. It is not necessary to turn the cakes. Remove them from the oven and allow to cool completely before lifting from the sheet.
- Step 3
Wrap the cakes individually, place them on a flat sheet, and freeze. To use, defrost two or more cakes in the microwave (or overnight in the refrigerator) and fry on both sides in butter, bacon fat or oil until nicely browned. Alternatively, put the frozen cakes directly onto the rack of a toaster oven set for dark and toast until browned but not dry in the center.
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Richard
I want to make these and was wondering which potato would work best: russets, Yukon gold? 12 mounds are about 1/2 cup or full cup measure? Since there are 17 ratings and only 1 comment, would like to hear from others who made this.
Jilli Robertson
These are genius. They were perfect for a brunch buffet that included both breakfast and lunch offerings and baked applesauce, and can be made ahead.
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