Best Janettes Drunken Pig Home Fries Recipes

CHRISTINA'S DRUNKEN-PIG HOME-FRIES

Steps:

• Put the sausage and bacon in a large cast iron skillet over medium heat. Cook, turning to brown evenly, until bacon is crisp, about 5 minutes. Remove bacon from pan and set it aside.
• Add a 1/4 cup of the beer to the skillet and continue cooking the sausage until cooked through, about 10 minutes more. Remove the sausage from the pan and set aside.
• Add the potatoes and onion to the skillet, along with another 1/4 cup beer. Cook, stirring and adding more beer as needed, until potatoes are tender, about 20 minutes. Season with salt and pepper, to taste.
• Cut the sausages into 1/4-inch-thick rounds and stir into the potato mixture along with the barbecue sauce. Transfer to a serving dish and crumble the bacon over the top. Sprinkle with parsley and serve.

PARSNIP HOME FRIES

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• In a large bowl, toss together the oil, parsnips, bell peppers and onions. Season with salt and pepper. Spread in an even layer on the prepared baking sheet.
• Bake until the parsnips are browned and cooked through, about 30 minutes. Serve immediately.

TWO-POTATO HOME FRIES

Steps:

• Put 2 each cubed Yukon gold potatoes and sweet potatoes in a pot of cold salted water; bring to a boil and cook until tender, 5 to 8 minutes. Drain and pat dry. Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat. Add the potatoes and cook, turning, until browned, 8 minutes. Stir in 1 teaspoon grated ginger, 1/2 teaspoon grated garlic, 1 teaspoon curry powder, and salt and pepper to taste; cook 1 minute. Sprinkle with chopped cilantro.

CHILI-PORK HOME FRIES

Steps:

• Preheat the oven to 400 degrees F.
• Put the cooked home fries on a baking sheet or in a cast-iron skillet.
• Top with pulled pork to cover completely, then top with the chili.
• Sprinkle the shredded cheese all over the top of the chili. Place in the oven just long enough to melt the cheese, 2 to 3 minutes. Serve.

BEET HOME FRIES

Steps:

• Preheat the oven to 375 degrees F.
• Toss the beets with the oil and vinegar in a large bowl until well coated. Line a baking sheet with aluminum foil to prevent leaks during cooking. Place the beets on the baking sheet and cover with aluminum foil to create a tight seal, allowing the beets to steam. Roast the beets until tender but still maintaining a bite, 3 hours.
• Turn off the oven. Allow the beets to finish steaming for easier peeling. Peel the beets using a towel, making sure to wear gloves to prevent staining. Cut the beets into 1/2-inch cubes and place in a bowl.
• Preheat oil in a deep-fryer or a deep pot to 350 degrees F.
• Pour the cornstarch over the beets and toss until well coated. Place the beets in a sieve set over a metal bowl and shake to remove excess cornstarch. Transfer the beets to a fryer basket and fry until crispy and piping hot. When done, shake off excess oil and add beets to a clean metal bowl.
• Season the beets with salt, then arrange on three serving dishes. Add a tablespoon of Japanese mayonnaise to each dish and sprinkle a little togarashi over the mayonnaise and the beets. Garnish with green onions.