4 big potatoes, cooked
4 cloves garlic
1 large yellow onion
1/2 red pepper
salt and pepper
The day before you plan to have home fries, cook the potatoes.
Bake them, boil them, however you please - and let them sit in the
refrigerator overnight. The general rule of thumb is one potato,
one garlic clove, and one quarter of an onion per person.
Chop the potatoes into chunks or dice. In a well seasoned cast
iron pan, melt a dollop of bacon grease. Toss in the potatoes but
don't stir them too frequently - you want to let them develop that
golden crusty outside, and that won't happen if they move a lot.
Mince the garlic, cut up the onion, and chop the pepper. In a
separate pan, heat some more bacon grease, and cook the garlic,
onions, and pepper until they are more or less done. Others argue
that it is best to cook them together, but I find that when the
potatoes are done to my liking, the garlic and onion tend to be
burnt. When the potatoes are ready, add the garlic and onions,
mixing well. Add salt and pepper to taste, then add a little
paprika until you get a nice color.