Comments on: home fries

By: Erin

Erin — Thu, 13 Aug 2009 19:28:37 +0000

I love my hard anodized pans – I make non-sticking eggs and pancakes without the need for any spray, oil or butter. Lower maintenance than cast iron, and more durable than non-stick.

By: dustyhighheels

dustyhighheels — Wed, 15 Jul 2009 18:04:32 +0000

If you well-season a cast iron pan and make sure to get it hot BEFORE you put the ingredients in, it works as well if not better than non-stick for almost everything (some cheese based recipes are still a little rough to clean out). I season my pan by usually cleaning it with just hot water and then spreading a thin layer of coconut oil in it after every use. It takes 1 min. to do. I made the switch to the try-ply and cast iron for health reasons and prefer it now.

By: Saucy Little Tart, J.D.

Saucy Little Tart, J.D. — Tue, 07 Jul 2009 16:59:07 +0000

I tried these this morning with smoked paprika and some chives and they were AMAZING! I used a cast iron skillet, and it worked like a dream. Thanks for an excellent recipe.

By: Arlene

Arlene — Thu, 25 Jun 2009 19:53:39 +0000

BTW I did try your recipe in my well seasoned black cast iron pan and it was great.
Arlene

By: Arlene

Arlene — Thu, 25 Jun 2009 19:51:14 +0000

Hi Deb:

I know exactly what you are talking about with the home fries..non stick pan.

If you want awesome eggs & homefries that will NOT STICK and fish that jump out of the pan and onto your plate… you must try the Green Pan. Martha Stewart sells them at Macy’s and I believe Chef Tod English sells them on HSN… they are awesome and without chemacles and Teflon. Hope this helps…
Be well,
Arlene

secpractly jjuh

By: mylife3636

mylife3636 — Sun, 07 Jun 2009 05:59:19 +0000

Ok, I’ve seen a lot of comments about cookware but nothing about this recipe and how it tastes. I’d love to hear some reviews!!!!

By: haley

haley — Fri, 29 May 2009 15:20:50 +0000

omg, delicious, but microwaving plastic wrap?!?! no thank you.

By: rob

rob — Sat, 16 May 2009 02:27:19 +0000

french crepe pan, well-seasoned. that is all.

By: Elizabeth

Elizabeth — Fri, 17 Apr 2009 02:42:18 +0000

A friend taught me to bake the potatoes (until mostly done, but not too soft) in the oven & then just leave them there overnight (not with the oven still on!). Cut ‘em up in the morning and finish cooking/brown them… Yum!

By: Crista

Crista — Thu, 16 Apr 2009 23:35:32 +0000

Hi. You might already be aware of this, but your picture from this post (the whole post, really) is being used here with no credits or mention of SK: http://www.marinatemebaby.com/?p=917