Potatoes, Patatas. My favorite tuber.
These could not be easier, and in lieu of a recipe, I'll just tell you how to make some killer homefries. The secret is fingerling potatoes (these were the Russian Banana variety), as many as you like, washed and cut down the middle. And bacon fat. Sea salt, cracked pepper. And a nice fat scallion or two, sliced thin.
So you've got these creamy, tender, naturally buttery potatoes, infused with porky, salty flavor and finally a little sharp green pungent onion on top of all that flavor. I love to eat breakfast potatoes (of any kind) with ketchup, it is one area where I get gross with condiments, but these deserve to remain unsullied.
Fingerling Potatoes, washed and sliced down the middle (Russian Banana, La Ratte, etc.)
Salt and Cracked Pepper
1 or 2 scallions, sliced (or chives)
Heat a skillet appropriate for the amount of potatoes being used over medium to medium-high heat, then drop in some bacon fat - again appropriate for the size of the pan and the number of potatoes you're using. I used a couple of teaspoons of liquid fat for these, and much of it was left in the pan when I was done.
Place the sliced potatoes in cut side down, and wait, adjusting heat as necessary. Check the potatoes occasionally, and when they've turned a deep golden brown, flip over. Season the exposed side with salt and pepper. Flip again, maybe once more, until the potatoes are tender when pierced with the tip of a knife. Turn the heat down to low, and drop in a handful of sliced scallions, both bulb and green parts. Don't stir, but let the onions hang out for a minute - this gives you a nice mix of fresh and cooked onion flavor.