In Defense of Home Fries

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Sun Nov 02, 2008 10:01 am

Just as I did with my dissertation on the much maligned fruit cake, I believe it is time to come to the defense of the home fried potato.

Is there any meal more enjoyable especially while traveling or on vacation than breakfast and can there be a proper American breakfast without home fires (grits being the occasional exception)? What can be more appetizing than a meal loaded with carbs, fat and cholesterol, there is a reason it tastes so good.

The problem arises in the misappropriation and identification of the home fry. In fact, I have come to realize that many restruantaurs do not know the difference between home fries and hash browns and use the term interchangeably. To make matters worse some of our illustrious fast food chains have further muddied the waters by calling a deep fried preformed oval patty or in some cases what amounts to a Tater Tot Â®, hash browns. There is a further anomaly appearing at restaurants run by lazy cooks, which is the dreaded pre cut frozen square piece of potato that is deep fried and then called home fries. Oh the shame. I won’t even gloss over the (relatively) few establishments that serve French fries with their omelets.

Now, for the proper home fries you need red potatoes, onion, salt and pepper, perhaps a little paprika, and if so inclined, some green and red pepper (although in some quarters that makes them O’Brien potatoes), plus butter and oil. Par boil the spuds, slice them fairly thick then simply fry everything in a skillet. The objective is to create crispy pieces of stuff, but not to harden the potatoes and not to burn the onions or peppers.

For hash browns you simply shred potatoes (watch your fingers), dry them a bit, mix in a little onion if you like, but not typical. Take the shredded potatoes and place them in a skillet and fry on both sides trying to only turn them once so both sides are crispy and the patty holds together.

Whatever your preference, home fries or hash browns, enjoy, but by all means shun the Tater Tots Â® and decry the frozen imitators. Lest you have your breakfast ruined I have found that it always pays to ask for a definition of home fries from the establishment before ordering.

"When you say home fries, what do you mean?" "You know, they are shredded potatoes that are fried."

"You mean hash browns, right?" "No hash browns are at McDonalds."

I’m outta here!

Lon · Post by **Lon** » Sun Nov 02, 2008 11:19 am

QUINNSCOMMENTARY;1042981 wrote: Just as I did with my dissertation on the much maligned fruit cake, I believe it is time to come to the defense of the home fried potato.

Is there any meal more enjoyable especially while traveling or on vacation than breakfast and can there be a proper American breakfast without home fires (grits being the occasional exception)? What can be more appetizing than a meal loaded with carbs, fat and cholesterol, there is a reason it tastes so good.

The problem arises in the misappropriation and identification of the home fry. In fact, I have come to realize that many restruantaurs do not know the difference between home fries and hash browns and use the term interchangeably. To make matters worse some of our illustrious fast food chains have further muddied the waters by calling a deep fried preformed oval patty or in some cases what amounts to a Tater Tot Â®, hash browns. There is a further anomaly appearing at restaurants run by lazy cooks, which is the dreaded pre cut frozen square piece of potato that is deep fried and then called home fries. Oh the shame. I wonâ€™t even gloss over the (relatively) few establishments that serve French fries with their omelets.

Now, for the proper home fries you need red potatoes, onion, salt and pepper, perhaps a little paprika, and if so inclined, some green and red pepper (although in some quarters that makes them Oâ€™Brien potatoes), plus butter and oil. Par boil the spuds, slice them fairly thick then simply fry everything in a skillet. The objective is to create crispy pieces of stuff, but not to harden the potatoes and not to burn the onions or peppers.

For hash browns you simply shred potatoes (watch your fingers), dry them a bit, mix in a little onion if you like, but not typical. Take the shredded potatoes and place them in a skillet and fry on both sides trying to only turn them once so both sides are crispy and the patty holds together.

Whatever your preference, home fries or hash browns, enjoy, but by all means shun the Tater Tots Â® and decry the frozen imitators. Lest you have your breakfast ruined I have found that it always pays to ask for a definition of home fries from the establishment before ordering.

"When you say home fries, what do you mean?" "You know, they are shredded potatoes that are fried."

"You mean hash browns, right?" "No hash browns are at McDonalds."

Iâ€™m outta here!

It must be our ages that we agree so much, but you are right on about Home Fries. They need no defense. Their taste and quality speak wonders.

Breakfast is one of my favorite meals and the one that I do not have VEGGIES with. My favorite is three eggs over easy (they don't know this one in NZ), six pieces of real crispy bacon (no limp stuff please), home fries, two hot cakes with maple syrup, orange juice and coffee.

chonsigirl · Post by **chonsigirl** » Sun Nov 02, 2008 11:43 am

Wow Lon, a man sized breakfast! Go Michael Phelps!

I have one wheat free waffle with p-nut butter, and that last me until lunch......

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Sun Nov 02, 2008 11:50 am

Lon;1043057 wrote: It must be our ages that we agree so much, but you are right on about Home Fries. They need no defense. Their taste and quality speak wonders.

Breakfast is one of my favorite meals and the one that I do not have VEGGIES with. My favorite is three eggs over easy (they don't know this one in NZ), six pieces of real crispy bacon (no limp stuff please), home fries, two hot cakes with maple syrup, orange juice and coffee.

Sounds good to me, but I would substitute Taylor Ham (if you are not from the Northeast you probably don't know what that is) for the bacon.

I can't get used to European breakfast with hard boiled eggs, cold cuts, and rolls.

And as for the agreeing part, that is just a reflection of our hard earned wisdom through experience.

Odie · Post by **Odie** » Sun Nov 02, 2008 1:34 pm

In Canada, we say 'home fried potatoes'........ nothing to do with crap from Mc's or any bits of anything else.:sneaky:

They are real potatoes, sliced and fried, awesome they are with bacon & eggs, and they're real!:D

sunny104 · Post by **sunny104** » Mon Nov 03, 2008 8:55 am

I love home fries. In the south there is no confusion. If you order home fries you get the real thing. :yh_drool

gmc · Post by **gmc** » Mon Nov 03, 2008 11:00 am

I've a;ways wondered. What are grits?

qsducks · Post by **qsducks** » Mon Nov 03, 2008 11:05 am

Lon;1043057 wrote: It must be our ages that we agree so much, but you are right on about Home Fries. They need no defense. Their taste and quality speak wonders.

Breakfast is one of my favorite meals and the one that I do not have VEGGIES with. My favorite is three eggs over easy (they don't know this one in NZ), six pieces of real crispy bacon (no limp stuff please), home fries, two hot cakes with maple syrup, orange juice and coffee.

2 eggs over easy, white toast, bacon, home fries made from real red bliss potatoes and scrapple. And I always save part of my toast to put mixed berry jam on. OJ & coffee are a must.

YZGI · Post by **YZGI** » Mon Nov 03, 2008 12:34 pm

gmc;1044089 wrote: I've a;ways wondered. What are grits?
Another form of polenta

Milly · Post by **Milly** » Mon Nov 03, 2008 1:02 pm

We call 'em chips here.... Nothing like homemade chips YUM!

gmc · Post by **gmc** » Mon Nov 03, 2008 1:28 pm

YZGI;1044212 wrote: Another form of polenta

What's polenta?

posted by milly

We call 'em chips here.... Nothing like homemade chips YUM!

Are you a tomato sauce or nippy brown sauce type of person?

Home fries, hash browns, tator tots, wheat free waffles, eggs over easy, red bliss potatoes. Do americans eat any normal food?

Milly · Post by **Milly** » Mon Nov 03, 2008 1:31 pm

gmc;1044268 wrote: Are you a tomato sauce or nippy brown sauce type of person?

Neither... I'm a maynonaise girl!

gmc · Post by **gmc** » Mon Nov 03, 2008 1:45 pm

Milly;1044271 wrote: Neither... I'm a maynonaise girl!

This is making my mouth water. I feel like rebelling against healthy eating and nipping out for a black pudding supper.

YZGI · Post by **YZGI** » Mon Nov 03, 2008 1:50 pm

gmc;1044268 wrote: What's polenta?

posted by milly

Are you a tomato sauce or nippy brown sauce type of person?
Corn meal mush basically

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Mon Nov 03, 2008 1:51 pm

Milly;1044247 wrote: We call 'em chips here.... Nothing like homemade chips YUM!

I thought chips were french fries.

Milly · Post by **Milly** » Mon Nov 03, 2008 1:54 pm

QUINNSCOMMENTARY;1044294 wrote: I thought chips were french fries.

French fries are skinny chips, we call those french fries here too....

Chips are chunky cut....:-4

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Mon Nov 03, 2008 2:00 pm

gmc;1044268 wrote: What's polenta?

posted by milly

Are you a tomato sauce or nippy brown sauce type of person?

Home fries, hash browns, tator tots, wheat free waffles, eggs over easy, red bliss potatoes. Do americans eat any normal food?

Grits is an American Indian corn-based food common in the Southern United States, consisting of coarsely ground corn. It is traditionally served during breakfast.

Grits are similar to other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge. Another Maize/Corn based type porridge can be found in New Zealand which is a dish called Kangapiro eaten mostly by the Maori people.

Hominy grits is grits made from nixtamalized corn, or hominy. It is sometimes called sofkee or sofkey from the Creek word

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Mon Nov 03, 2008 2:04 pm

qsducks;1044098 wrote: 2 eggs over easy, white toast, bacon, home fries made from real red bliss potatoes and scrapple. And I always save part of my toast to put mixed berry jam on. OJ & coffee are a must.

You are only the second person I know who eats scrapple, the first was my father. Better tell folks what scrapple is.

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Mon Nov 03, 2008 2:06 pm

Milly;1044300 wrote: French fries are skinny chips, we call those french fries here too....

Chips are chunky cut....:-4

So, it sounds like what we call steak fries (thick french fries).

sunny104 · Post by **sunny104** » Tue Nov 04, 2008 7:54 am

home fries are different than chips/french fries.

sunny104 · Post by **sunny104** » Tue Nov 04, 2008 7:55 am

QUINNSCOMMENTARY;1044312 wrote: Grits is an American Indian corn-based food common in the Southern United States, consisting of coarsely ground corn. It is traditionally served during breakfast.

Grits are similar to other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge. Another Maize/Corn based type porridge can be found in New Zealand which is a dish called Kangapiro eaten mostly by the Maori people.

Hominy grits is grits made from nixtamalized corn, or hominy. It is sometimes called sofkee or sofkey from the Creek word

I love grits! :yh_drool

qsducks · Post by **qsducks** » Tue Nov 04, 2008 7:59 am

Milly;1044300 wrote: French fries are skinny chips, we call those french fries here too....

Chips are chunky cut....:-4

Boardwalk fries. chunky cut fries dipped in ketchup. Watch out for seagulls!:-3

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Tue Nov 04, 2008 8:08 am

gmc;1044288 wrote: This is making my mouth water. I feel like rebelling against healthy eating and nipping out for a black pudding supper.

Better tell folks what Black Pudding is, personally I love white pudding but have not been able to get past the black pudding ingredient, not that you find either much in the US but there are a few places that serve the traditional Irish breakfast.

gmc · Post by **gmc** » Tue Nov 04, 2008 9:16 am

sunny104;1045137 wrote: I love grits! :yh_drool

That looks like something the cat threw up.

posted by quinns commentary

Better tell folks what Black Pudding is, personally I love white pudding but have not been able to get past the black pudding ingredient, not that you find either much in the US but there are a few places that serve the traditional Irish breakfast.

Nah. let them try it first and then tell them.

Milly · Post by **Milly** » Tue Nov 04, 2008 10:57 am

QUINNSCOMMENTARY;1044316 wrote: So, it sounds like what we call steak fries (thick french fries).

Yup!.. thems the ones!

sunny104;1045135 wrote: home fries are different than chips/french fries.

They are?...

Our home made chips are made by cutting potatoes into chunky chips or steak fries, par boil 'em then fry 'em..... I thought they were the same from reading the thread? :-3

qsducks;1045142 wrote: Boardwalk fries. chunky cut fries dipped in ketchup. Watch out for seagulls!:-3

hahaha.... I ain't sharing my chips with no-one!... not even a seagull! :wah:

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Tue Nov 04, 2008 2:13 pm

gmc;1045235 wrote: That looks like something the cat threw up.

posted by quinns commentary

Nah. let them try it first and then tell them.

What about Haggis, do we dare go there?

guppy · Post by **guppy** » Tue Nov 04, 2008 6:07 pm

I love homefries..and i love grits..the other day i was in a restraunt and another customer ordered the breakfast speacial..he was later heard asking what the hell the white stuff on his plate was..you could hear the term "yankee" and the rolling of eyes going around the restraunt..:wah::wah::wah:

gmc · Post by **gmc** » Wed Nov 05, 2008 1:59 am

QUINNSCOMMENTARY;1045612 wrote: What about Haggis, do we dare go there?

From the nation of culinary philistines that gave us the big mac I can safely say you do not have the trained palate necessary to appreciate it. :sneaky:

sunny104 · Post by **sunny104** » Wed Nov 05, 2008 7:40 am

Milly;1045403 wrote:

They are?...

Our home made chips are made by cutting potatoes into chunky chips or steak fries, par boil 'em then fry 'em..... I thought they were the same from reading the thread? :-3

I know it sounds confusing.

Home fries are potatoes that are cut into small squares and fried with onions and peppers and seasinings. It's a typical side dish at breakfast. :-6

sunny104 · Post by **sunny104** » Wed Nov 05, 2008 7:42 am

gmc;1045235 wrote: That looks like something the cat threw up.

.

you can try some when you visit. :p It tastes better than black puddings anyway...:p

QUINNSCOMMENTARY · Post by **QUINNSCOMMENTARY** » Wed Nov 05, 2008 4:38 pm

gmc;1046315 wrote: From the nation of culinary philistines that gave us the big mac I can safely say you do not have the trained palate necessary to appreciate it. :sneaky:

Yes I know I tried once, but I have to give it to you on the Scotch egg.

YZGI · Post by **YZGI** » Thu Nov 06, 2008 10:08 am

QUINNSCOMMENTARY;1047132 wrote: Yes I know I tried once, but I have to give it to you on the Scotch egg.
Mmm love those scotch eggs.

qsducks · Post by **qsducks** » Tue Nov 11, 2008 6:58 am

QUINNSCOMMENTARY;1044314 wrote: You are only the second person I know who eats scrapple, the first was my father. Better tell folks what scrapple is.

Don't you like scrapple Quinn? Scrapple is everything but the oink:wah:

sunny104 · Post by **sunny104** » Tue Nov 11, 2008 7:04 am

qsducks;1053889 wrote: Don't you like scrapple Quinn? Scrapple is everything but the oink:wah:

like head cheese??

qsducks · Post by **qsducks** » Tue Nov 11, 2008 7:08 am

sunny104;1053898 wrote: like head cheese??

That's how we describe scrapple in Philly to people don't live on the east coast:wah:

Nomad · Post by **Nomad** » Thu Nov 13, 2008 7:07 am

Why on Earth would you feel a necessity to defend the home fry ?

The fry stands on its own merits, its one of the few things in life you can always count on to consistently satisfy.

Unless of course its been under cooked but thats not the frys fault.

The home fry needs no defending unless you want to argue about shape. I love a seasond jo jo but the cottage fry possesses a significance beyond explanation.