Ingredients:
4 large russet potatoes
4 tablespoons butter or 4 tablespoons canola oil, divided use
1/2 teaspoon salt, to taste
1/8 teaspoon fresh ground black pepper
2 cups shredded sharp cheddar cheese, divided use
1 small onions, sliced thin
parsley ( to garnish) (optional)
Directions:
Microwave potatoes as you would for a baked potato, but cook until*slightly* underdone- 4 take 12-14 minutes on my microwave (or use leftover baked/cooked potatoes).
When cool enough to handle, quarter potatoes and then cut into about 1 inch pieces (we leave the skins on).
Heat 2 tbl of butter or oil in a large non-stick skillet (or if you just cooked bacon in the pan, you can reserve some of the bacon grease and use that to fry in).
On medium heat, add onions and cook until 1 or 2 minutes before adding potatoes, salt and pepper, stirring to combine.
Let cook for a few minutes, flipping or stirring gently, until onions are tender and potatoes are to desired crispness.
If necessary, add additional butter or oil to prevent sticking.
Remove home fries from pan and transfer into microwavable casserole dish.
Sprinkle with one cup of cheese and fold in gently.
Sprinkle remaining cup of cheese on top and microwave for 1 to 2 minutes until cheese is melted.
Sprinkle a bit of parsley on top, if desired.
Servings: 6-8
Time preparation: 20 min.
Time total: 35 min.