A robust and filling variation on classic home fries, this pretty vegetable dish gets color and crunch from the asparagus. It pairs especially well with Crispy Crab Cakes (page 198) and Scrambled Eggs (page 75), though potato lovers may decide to eat this as a main course. This is a great way to fit vegetables into a brunch without its being too healthy.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
Bring a large pot of salted water to a boil. Blanch the asparagus for 2 minutes. Drain and set aside.
Step 2
Bring another large pot of salted water to a boil. Cook the potatoes for 10 to 15 minutes, or until they are soft but still retain their shape. Drain and set aside.
Step 3
Heat a large (14 inches is ideal) skillet over medium-low heat. Add the butter and let it melt. Add the potatoes and cook for about 5 minutes without stirring, allowing a crust to start forming on the potatoes.
Step 4
Flip the potatoes in the pan with a metal spatula, raise the heat to medium, and cook the potatoes for 5 more minutes.
Step 5
When the potatoes are sizzling but still mostly uncolored, add the onion. Continue to cook over medium heat without stirring.
Step 6
As the potatoes on the bottom get brown, add the asparagus and sauté until hot. Continue to cook until golden brown. The home fries should be browned and crispy, but not blackened and burned. Season with salt and pepper. Serve hot.
