Posted: January 17, 2022 in Uncategorized

Home fries are a simple thing. But we’ve all been to a diner where the home fries they served tumbled out of a bag of frozen pre-cut potatoes, and tasted like cardboard. It’s time home fries got the respect they deserve.



Let’s get one thing out in the open from the very beginning: home fries were never meant to be low in calories! Mine are definitely not diet food! So, as you read this blog, if you’re shaking your head at the fat and calories, know that I know that you know!



3 lbs. Yukon gold potatoes, cut into approx. 1/2” cubes
1 lb. bacon, chopped
2 Vidalia onions, finely chopped
Lawry’s Seasoned Salt
2 tablespoons unsalted butter


I like my potatoes with the skin on, so I remove any blemishes on the skins, then cut the potatoes in approximately 1/2” cubes. Some can be larger, some smaller, and they don’t have to be perfect squares. The smaller pieces will cook and soften faster, while the larger pieces will retain their shape and texture.

Place the cut potatoes in a pot of clean, cold water over high heat on the stove. Add a little Kosher salt to the water. Let the potatoes cook until they are a bit al dente…a bit underdone. They will cook some more later in the pan. Drain them and set the potatoes aside.



Finely chop the bacon and place it in a large pan that will eventually hold all the potatoes. Turn the heat on high and fry the bacon until it’s browned and completely cooked.

While the bacon is frying, finely chop the two onions. Add the onions to the pan when the bacon has cooked completely. Now, here’s where eyebrows are often raised: Leave all the bacon fat in the pan!


Leave the bacon fat! It’s all about flavor!

Cook the onions until they are soft and translucent.


Now add the drained potatoes to the pan, mixing well, coating the potato pieces in the bacon fat.

Lightly season the potatoes with the Lawry’s Seasoned Salt. Remember: there’s a lot of salt already in the pan from the bacon.

Cook the potatoes, mixing well, and then add the butter in small pieces, scattered around the pan. Keep mixing until the potatoes brown a little.



Awesomely delicious…nothing goes better with some farm-fresh eggs!


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