MMM - a weekend morning favourite! You can save time by boiling the potatoes a day or two ahead.<br /><br />Ingredients:<br />2 baking potatoes, 2 lb/1 kg<br />2 tbsp (30 mL) butter<br />1 onion, diced<br />1 tbsp (15 mL) chopped fresh rosemary<br />3/4 tsp (4 mL) salt<br />3/4 tsp (4 mL) pepper<br />3/4 tsp (4 mL) sweet paprika<br />1/4 cup (60 mL) whipping cream (35%)<br /><br /><br />Method:<br /><br />Cook potatoes In a covered pot of boiling salted water until fork tender. Drain and cool to room temp; then cover and refrigerate for 4 hours, or up to 2 days. <br /><br />Cut potatoes into 1/2" (1 cm) cubes. In large heavy pan, melt butter over medium heat; fry diced onion, stirring occasionally until softened.<br />Stir in potatoes, rosemary, paprika, salt, and pepper. Fry, without stirring, until lightly browned on bottom. <br />Turn home fries over and stir, then drizzle with cream. Again; cook without stirring, until lightly browned on bottom. Stir again; then cook until most of the cream is absorbed and potatoes are crispy and browned.
