Homefries

• 4 Russet potatoes (about 2 pounds), peeled and cut into a 3/4-inch dice
• Kosher salt
• 4 tablespoons bacon fat
• 3 tablespoons vegetable oil, like soy, peanut, or corn
• 1 medium yellow onion, thinly sliced
• Freshly ground black pepper
• Pinch cayenne pepper (optional)
• Copyright 2001 Television Food Network, G.P. All rights reserved

1. Put the potatoes in a medium saucepan and cover with cold water by about 2 inches.
2. Season with salt.
3. Bring to a boil, lower the heat, and simmer until just tender, about 6 minutes.
4. Drain and set aside.
5. Heat 1 tablespoon of the bacon fat and 1 tablespoon of the vegetable oil in a large cast-iron skillet over medium-high heat.
6. Add the onion and cook, stirring, until golden brown, about 10 minutes.
7. Transfer to a bowl.
8. Wipe out the skillet and return to medium-high heat.
9. Heat the remaining 3 tablespoons bacon fat and 2 tablespoons vegetable oil.
10. Add the potatoes, season with salt and pepper to taste, and arrange in a single layer.
11. Cook, without stirring, until well browned on one side, about 8 minutes.
12. Using a spatula, turn the potatoes in small sections, and continue cooking, turning occasionally, until well-browned, about 12 minutes.
13. Stir in the onions, heat through, and sprinkle with the cayenne, if desired.
14. Transfer to warm platter and serve.

potatoes, kosher salt, bacon fat, vegetable oil, yellow onion, freshly ground black pepper, cayenne pepper, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/homefries-recipe.html (may not work)