This recipe was given to me by a Vermont innkeeper who made the best breakfasts I've had outside my own kithen.
Pre-Cooking the potatoes:
The best potatoes for home fries are red potatoes, cut in half and steamed or boiled with the skin on, the night before. But any potato, baked or boiled at least the day before and refrigerated, will do.
1 or more cooked potatoes
1 medium onion
1 shallot (optional)
Good olive oil
Fresh-ground black pepper
Preheat oven to 250º
( if you will be making more than one
pan full and need to keep them warm before
Slice potatoes about ¼ inch thick
Cut onion in half length wise, place flat side down and slice into very thin
Heat a cast iron frying pan to medium high.
Put about a tablespoon of olive oil
Sauté onion until brown and caramelized, then remove from pan.
Add more olive oil and butter and
Brown to taste on one side
Place on a wire rack in a shollow baking pan in the oven. Repeat until all potatoes are done.