Daylily Home Fry Recipes

QUICK AND EASY HOME FRIES

Quick and Easy Home Fries image

A quick way to make crispy home fries. Great for breakfast or as a side dish. Potatoes may be shredded and cooked in the same manner for crispy hash browns.

Provided by magicallydelicious

Categories Side Dish Potato Side Dish Recipes Hash Brown Potato Recipes

Time 25m

Yield 4

Number Of Ingredients 3

Ingredients

3 medium russet potatoes, cubed
3 tablespoons butter or margarine
salt and pepper to taste

Steps:

Rinse potato cubes with cold water, and drain well. Melt butter or margarine in a large skillet over medium heat. Place potatoes in the skillet, and stir to coat with butter. Season with salt and pepper. Cover with a lid, and cook for 10 minutes. Remove the lid, and cook for another 10 minutes, turning frequently until brown and crisp on all sides..

Nutrition Facts : Calories 199.4 calories, Carbohydrate 27.9 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 3.5 g, Protein 3.3 g, SaturatedFat 5.5 g, Sodium 70.9 mg, Sugar 1.3 g

DAYLILLY BUDS, SPICED AND PICKLED

Daylilly Buds, Spiced and Pickled image

Make and share this Daylilly Buds, Spiced and Pickled recipe from Food.com.

Provided by Sharon123

Categories < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

2 quarts daylily flower buds, fresh boiled and drained
3 cups white vinegar
3/4 cup light brown sugar, packed
1/2 teaspoon salt
1/2 teaspoon whole allspice
2 cinnamon sticks, broken up (two-inch)
10 -12 whole cloves

Steps:

Rinse and drain unopened day lily buds; clip off any stem remnants.
Put buds in a saucepan; add water barely to cover.
Bring quickly to a boil, cover, and simmer 20 minutes.
Drain.
(At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc.) Pack hot buds into 8 sterile half-pint canning jars.
Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes.
Pour pickling solution over buds, distributing spices equally.
Seal at once.
Yield: 8 half-pints.
Let these stand for a few weeks before using, to further develop the spicy flavor.
Enjoy!
Another thing you may do with them is to stuff them with ricotta cheese and serve them that way.
Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions.

DAYLILY HOME FRY

Daylily Home Fry image

Are your daylilies out of control? Do your friends pretend they're not home when you show up with a bucket of tubers? Did you know they're actually (gasp) edible? Here's a delicious way to use up those extra tubers.

Provided by The Magpie

Categories Side Dish Vegetables

Time 50m

Yield 4

Number Of Ingredients 5

Ingredients

1 lb daylily tubers
2 tablespoons butter, or more as needed
2 tablespoons olive oil, or more as needed
1 clove garlic, minced
salt and freshly ground black pepper to taste

Steps:

Clean tubers of excess dirt and trim away any small rootlets that may cling to them. Cut off any green leaves or stems.
Add enough salted water to a large stockpot to cover the tubers; bring to a boil. Boil them like potatoes until they are tender, about 15 minutes. Remove pot from the heat and drain. Pour in enough cool or cold water to cover tubers and let sit for a few minutes until tubers are cool enough to handle.
Drain cool water from tubers and "peel" them by pinching one end and allowing the tuber to come out of its skin. They should look a lot like bite-sized chunks of peeled potato at this point.
Heat butter and olive oil in a large skillet over medium-high heat until oil is shimmery. Add tubers and garlic and season with salt and pepper. Cook until heated through, about 5 minutes. Serve immediately.

Nutrition Facts : Calories 111.7 calories, Carbohydrate 0.3 g, Cholesterol 15.3 mg, Fat 12.5 g, Protein 0.1 g, SaturatedFat 4.6 g, Sodium 41.2 mg

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