Homefries Or Plato Greens Recipe

Wash the potatoes thoroughly. If you prefer skins on, leave them; otherwise peel. Cut potatoes into 1/2-inch cubes (bite-sized). Place cut potatoes into a large bowl and cover with cold water. Let sit 10 minutes to remove excess surface starch, then drain and pat dry with a clean towel or paper towels.

Peel and slice the yellow onion into 1/4-inch half-moons. Mince the garlic. If using green bell pepper, core and dice into roughly 1/2-inch pieces. If using Plato greens (kale or similar), remove tough stems and chop leaves into bite-sized pieces; keep separate.

Boil method

Place the cubed potatoes in a medium pot, cover with cold water by 1 inch and add 1/2 tsp salt. Bring to a gentle boil and simmer for 6–8 minutes, until edges are tender but centers are still firm. Drain thoroughly and spread on a tray to steam off excess moisture for 2–3 minutes.

Alternative: Microwave method

Arrange the cubed potatoes in a microwave-safe bowl, add 2 tbsp water, cover, and microwave on high for 4–6 minutes, stirring halfway, until just tender. Drain any water and pat dry.

Heat a large heavy skillet (preferably cast-iron) over medium-high heat. Add the neutral oil and let it shimmer (about 1 minute). Add the butter and let it melt, swirling to combine.

Add the par-cooked, dried potato cubes in a single layer. Let them sear undisturbed for 3–4 minutes to develop a golden crust. After the first side browns, flip and let brown another 3–4 minutes. Work in batches if your pan is crowded so pieces stay crisp.

Once potatoes have good color on most sides, reduce heat to medium. Push the potatoes to one side of the pan and add the sliced onions and diced green pepper (if using) to the cleared space. Cook, stirring, until softened and slightly caramelized, about 4–5 minutes. Stir onions and peppers together with the potatoes so everything gets evenly mixed.

Sprinkle in the minced garlic, smoked paprika, dried thyme/oregano, crushed red pepper flakes (if using), 1 tsp salt, and 1/2 tsp black pepper. Toss and continue to cook for 1–2 minutes until garlic is fragrant and seasonings are well distributed.

If using chopped Plato greens (kale/etc.) instead of or in addition to bell pepper, push pan contents to the side, add the greens, and cook for 2–3 minutes until wilted and tender, then fold into the potatoes. Taste and adjust salt and pepper as needed.

Finish by stirring in the chopped parsley and a squeeze (about 1/2 tbsp) of fresh lemon juice to brighten flavors. Remove from heat.

Transfer homefries to a serving dish. Sprinkle an extra pinch of salt or pepper to taste and serve hot as a breakfast side, brunch component, or accompaniment to proteins.