Corned Beef Homie Home Fries Recipes

HOMEMADE CORNED BEEF

Steps:

• In a large stockpot, combine water, kosher salt, brown sugar, 2 tablespoons pickling spices, pink curing salt and garlic. Bring to a simmer, stirring until salt and sugar are dissolved. Remove from heat; cool to room temperature, then refrigerate until chilled., Place 1 large oven roasting bag inside another. Place brisket inside inner bag; pour in cooled brine. Seal bags, pressing out as much air as possible; turn to coat meat. Refrigerate 10 days, turning occasionally to keep meat coated. Remove brisket from brine; rinse thoroughly. Place in a Dutch oven with water to cover. Add carrots, onions, celery and remaining pickling spices. Bring to a boil over high heat. Reduce heat; simmer, covered, adding water if necessary to keep brisket covered, until meat is tender, about 3 hours., Serve warm or cool. Slice brisket thinly and serve in a sandwich or with additional vegetables simmered until tender in cooking liquid. , To make ahead: Refrigerate meat in cooking liquid for several days; reheat in liquid.

CAJUN HOME FRIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Pierce potatoes with a fork and place on a baking sheet.
• Bake in the preheated oven until tender, about 1 hour. Let cool completely, 15 to 20 minutes. Dice potatoes, leaving the skin on.
• Heat a large cast iron frying pan or nonstick skillet over medium heat. Add olive oil. When hot, add onion, bell peppers, and garlic. Saute until veggies have softened, 3 to 5 minutes. Add potatoes, butter, thyme, Cajun seasoning, salt, and pepper. Cook, stirring occasionally, until potatoes are golden brown, 10 to 12 minutes. Top with parsley.

CRISPY HOME FRIES

Steps:

• Cut potatoes into 3/4-inch cubes. Cut onion into 2 or 3 slices, then cut rings in half and separate the layers.
• Heat oil in a 10-inch nonstick skillet over medium-high heat. Add cubed potatoes to the hot skillet and season with garlic salt and seasoned salt. Spread them out evenly over the bottom and allow to cook for 5 to 8 minutes without turning. Turn, and continue cooking, turning every 5 to 8 minutes, until evenly browned.
• When potatoes have reached the desired color, add onion. Cook, stirring every couple of minutes, until onion is slightly cooked, 5 to 8 minutes longer.
• Carefully remove potatoes and onions from the oil and place on a paper towel-lined plate. Allow to cool for 2 to 5 minutes before serving.

HOME FRIES

Steps:

• In a large skillet, cook chopped bacon over medium-low heat until crisp. Remove bacon from pan with slotted spoon and drain on paper towels. Remove bacon drippings from pan and reserve. , Working in batches, add 1/4 cup bacon drippings, potatoes, onion, salt and pepper to pan; toss to coat. Cook and stir over medium-low heat until potatoes are golden brown and tender, 15-20 minutes, adding more drippings as needed. Stir in cooked bacon; serve immediately.

CORNED BEEF HOMIE HOME FRIES

Steps:

• Bring a large pot of water to a boil and add 1 teaspoon salt. Add the potatoes and cook until almost fork-tender, about 5 minutes. Drain the potatoes and pat dry with paper towels.
• Meanwhile, heat 2 tablespoons olive oil and the butter in a large saute pan over medium heat. Add the onion, chile pepper, bell pepper and corned beef and saute until the onion is translucent, about 5 minutes. Add the garlic and paprika and season with salt and pepper. Cook 2 minutes, then remove the mixture from the pan and keep hot.
• Add the remaining 3 tablespoons olive oil and the potatoes to the same pan. Cook, turning occasionally, until crispy on all sides, about 12 minutes. Add the corned beef mixture and combine thoroughly, being careful to not break the potatoes.
• Serve the home fries topped with cheese, avocado, sour cream and scallions.

LINDA'S AWESOME HOME FRIES

Steps:

• In a lg. cast iron frying pan add olive oil.
• Fry sliced onions on med-high, for about 5 minutes and often so they don't stick.
• Push onions to one side of the frying pan, and add raw chopped potatoes.
• Cook potatoes and onions turning often to brown evenly. When potatoes are a golden brown, mix onions in with potatoes.
• Add garlic, and mix in with potatoes and onions.
• Add Tony Chachere's Creole Seasoning. Mix in with potatoes.
• Salt and pepper, to taste.
• Serve.

CORNED BEEF FRIES

Steps:

• In a large sauté pan over medium heat, cook bacon until crisp, about 5 minutes. Remove bacon from the pan with a slotted spoon and drain on a towel-lined plate. Return the pan with bacon grease to medium heat and add onions and carrots. Cook, stirring occasionally, until vegetables are soft and caramelized, about 20 minutes.
• Add butter to pan, heating until melted, then stir in flour. Add the beer, chicken broth, mustard, Worcestershire sauce, sugar and cabbage to the pan and bring to a simmer. Continue to cook until cabbage is tender and gravy has thickened, about 10 minutes. Stir in the corned beef, salt and pepper. Keep warm.
• Mound the french fries in a bowl or on a platter. Top with cheese curds, then spoon corned beef and gravy over. Garnish with crisp bacon and chopped parsley to serve.