will be cooking some home fries for you to eat with you ketchup and your bacon and your

eggs, so they are super-easy, and I will show you a little trick, and then you can make

them all the time. Let's get started and I will show you my tricks.

Okay, so you can use any kind of potato you want. You can russets. I have some little

red ones here because they are just so cute I couldn't resist, but the thing is you have

to cook them before you fry them like any good French fry they are twice cooked. So

what I did with these is I boiled them yesterday for maybe 10 minutes until they were good

and soft, and then put them in the fridge and let them chill out. Usually I will microwave

them the morning of because I don't normally think ahead, but today I did, so you're in

luck. Now I am gonna cut them into maybe like half inch cubes. I like a good, hearty-sized

hash, or home fry, God, what am I talking about. Okay.

So yeah, that's good, then you got a lot of surface area. You can get a big, crunchy bite

there. Okay, I am gonna do that with the rest of these, and I am gonna put in, I don't know,

what is that, about a tablespoon of oil. Holy Mackerel! It's moving around like a jellyfish

it's so hot in there. I don't know what that means. It kind of reminds me of a jellyfish

though. Okay, so this is hot as a motherfuh. I am just gonna throw these in, and I am gonna

step on back. Oooh! And the other thing about hash browns is you don't want to crowd them

in the pan because you want to make sure everybody gets to touch the hot oil. So you know what?

That's a mess. Take it easy.

Just give it a little shake and everything is moving freely. I am happy about that. Okay,

now I am just going to let these cook until one side is all toasty and then I will flip

all over and let the other side get all toasty, maybe like eight minutes total I guess, eight

to ten, we'll see, 306. Synchronize watches and go. Okay, so it's been about three minutes,

whoa! Stir these little puppies around, and they are getting really nice and brown. I

like them extra crunch. So you can cook them as long as you want to, but I recommend extra

crunchy, and this is where you get to be a little nitpicky, well, I do, kind of make

sure that everybody has got their unfried side down, get down. These are looking mighty

good, mighty good. Something about home fries that makes me talk like an old hillbilly.

Okay, so I've had these on high the whole time. I am going to go ahead and keep it there.

Take that natural gas company. All right, now everybody is flipped, everybody is cool.

Let everybody hang out for another few minutes.

Take a chill pill. All right, these are done. I just set off my smoke alarm, and that's

how I know, so I am going to turn them off, and put them on a plate and eat them with

some ketchup. Oh, my God! I love the way pepper smells in a skillet. Whooo! What's up hot

babies? You hot. Okay, now I am going to taste them. I am using chopsticks because all my

forks are dirty, wha, wha. Mmmmmm. Mmmm. Mmmmm. Mmmmm! Man I love home fries! Okay, so I wrote

up a little dealy bobber about home fries on the website at HilahCooking.com, so check

that out, and I will see you sometime soon friends! Have a great day!