Home Fries

Cuisinart original

The dicing accessory makes it easier than ever to dice a lot of potatoes evenly — in this case, just in time for breakfast.


Makes about 4 cups


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),
1     teaspoon kosher salt
½    teaspoon smoked paprika
¼    teaspoon chili powder
¼    teaspoon freshly ground black pepper

Nutritional information

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


1. Insert the dicing grid and disc. Dice onion.*
Reserve in large work bowl. Dice pepper.*
Reserve with diced onion.
2. 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
3. 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.
4. Taste and adjust seasoning as desired. Serve