Ed Pawlowski wrote:
>Alan Holbrook wrote:
>>
>> I've talked with a few short order cooks about how they do home fries and
>> most of them par boil them rather than par bake them. After they've been
>> boiled for several minutes, they're drained and put in the refrigerator
>> over night, then "fried" on the flattop in the morning for the breakfast
>> crowd.
>
>I don't make home fries often, but I do fry potatoes otherwise. One of
>my favorites is a Yukon Gold that I'll nuke for a few minutes, cut
>either into a steak fry or chunks and brown them in a frying pan. Nice
>crispy outside, soft inside.
>
>Sometimes I use just salt, other times I mix salt, pepper, garlic
>powder, basil, rosemary.

One of my favorites is fried potatoes with eggs.
Start sauteeing the spuds in the morning, then add eggs whenever:
http://i57.tinypic.com/fampo1.jpg
Perfect paper plate dinner:
http://i60.tinypic.com/2a6t640.jpg
But those are not home fries nor are they hash browns... they're
merely fried potatoes.