Breakfast
Home Fries
Makes about 4 cups
Home Fries
Makes about 4 cups
The dicing accessory makes it easier than ever to dice a lot of potatoes evenly — in this case, just in time for breakfast.
Nutritional information per serving (½ cup):Calories 72 (23% from fat)
carb. 12g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 272mg
calc. 6mg
fiber 1g
carb. 12g
pro. 2g
fat 2g
sat. fat 0g
chol. 0mg
sod. 272mg
calc. 6mg
fiber 1g
Ingredients
- 1 onion, halved
- 1 large green bell pepper, cut to fit medium feed tube and seeded
- 2 tablespoons extra virgin olive oil
- 4 russet potatoes (about 1 to 1½ pounds), scrubbed
- 1 teaspoon kosher salt
- ½ teaspoon smoked paprika
- ¼ teaspoon chili powder
- ¼ teaspoon freshly ground black pepper
Preparation
- Insert the dicing grid and disc. Dice onion. *Reserve in large work bowl. Dice pepper. *Reserve with diced onion.
- Heat olive oil in a large skillet over medium heat. When oil is hot, add the diced onion and pepper. Cook, stirring frequently, until soft and onion is translucent, about 5 minutes.
- While onion and pepper are cooking, dice potatoes. Add to skillet with the salt, paprika chili powder and black pepper; stir.
- Cover and cook until potatoes are fully cooked through, about 20 minutes.
- Taste and adjust seasoning as desired. Serve immediately.
