Spicy Home Fries

These kicked-up spicy home fries hit the spot with breakfast-for-dinner the other night. Ancho chile powder gives them a nice, rich flavor, with just enough heat. If you grind up dried polano peppers you end up with Ancho chile powder. Tamales are often heavily seasoned with ancho chilies.

Spicy Home Fries

Spicy home fries need a little crunch to them for them to be just right to me. Soggy fries make for a sad meal for sure! Sometimes I like to add a little something else in. Crumbled cooked Mexican chorizo is a favorite, specially since it adds even more kick to an already spicy dish.

I made these potatoes in my cast iron skillet. No other pans does such a great job getting that wonderful potato crunch.

Also try my steakhouse fries.

Spicy Home Fries
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4 from 1 vote

Spicy Home Fries

Kicked-up home fries that are perfect with breakfast.
Course Main Dish
Cuisine American
Keyword fries, spicy
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings 6
Calories 295kcal

Ingredients

  • 3 large Idaho potatoes brushed, chopped into 1/2″ cubes
  • 1 stick unsalted butter
  • ½ medium white onion diced
  • 2 cloves garlic minced
  • 2 tablespoons ancho chile powder
  • 1 teaspoon cayenne pepper
  • ¼ cup fresh cilantro leaves chopped

Instructions

  • Place potatoes in a large saucepan (cast iron works best).
  • Cover the potatoes with water. Add 1 teaspoon salt.
  • Bring to a boil then reduce heat to a low boil.
  • Cook until potatoes are just tender, 20-25 minutes.
  • Drain potatoes and reserve in a bowl.
  • Add the butter to the pan and melt over medium heat.
  • Add onion and cook until softened.
  • Add the garlic and saute for another 30 seconds.
  • Add the chile powder and cayenne, stir.
  • Add the potatoes. Season with salt and pepper. Toss to coat.
  • Lightly mash the potatoes down into the skillet. Cook until golden brown and the edges are a tad crispy.
  • Flip over, mash again, and cook until golden brown and edges are crispy on the bottom.
  • Remove from the heat and stir in the cilantro. Serve.

Nutrition

Calories: 295kcal | Carbohydrates: 36g | Protein: 5g | Fat: 16g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 56mg | Potassium: 853mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1447IU | Vitamin C: 12mg | Calcium: 42mg | Iron: 2mg

Nutritional values are approximate.

Mesa Grill Steak Sauce

Chef Bobby Flay has several Mesa Grill restaurants. We’ve not ever eaten at one, but hopefully someday we will. Fortunately, Bobby has posted some of the recipes from his restaurants. I made this Mesa Grill steak sauce the other day and I fell in love with it. I’ve had it on grilled burgers, a grilled ribeye, and some grilled bacon-wrapped pork loin (not all on the same day!). It’s my go-to steak sauce, and I didn’t used to use steak sauce at all!

This sauce really compliments the taste of the meat you serve it with. I cut way back on the horseradish, and added some hot sauce.

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5 from 1 vote

Mesa Grill Steak Sauce

This sauce really compliments the taste of the meat you serve it with. I cut way back on the horseradish, and added some hot sauce.
Course Sauce
Cuisine American
Prep Time 5 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 15 minutes
Servings 2 cups
Calories 350kcal

Ingredients

Instructions

  • Add all ingredients to a small bowl except the hot sauce and salt and pepper. Whisk together well. Add hot sauce and salt and white pepper to taste.
  • Place in fridge for at least 1 hour. Let come to room temperature before serving.

Nutrition

Calories: 350kcal | Carbohydrates: 84g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Sodium: 1704mg | Potassium: 812mg | Fiber: 6g | Sugar: 70g | Vitamin A: 3004IU | Vitamin C: 21mg | Calcium: 118mg | Iron: 3mg

Nutritional values are approximate.