Tucker Farms, Inc.
Fast, Yvona, "Potatoes, Adirondack style," Adirondack Daily Enterprise (Saranac Lake, NY), Weekender supplement, dated 22-28 February '08, pp. 10-11.

Tri-Color Home Fries

  • 1 tablespoon butter (or 2 slices bacon)
  • 6 potatoes (I used 2 Adirondack Blue, 2 Norland Dark Red, 2 Hampton)
  • 2 onions
  • 1 green pepper (optional)
  • 1 teaspoon salt
  • 2 slices ham (optional)
  • 1/2 cup fresh minced parsley (or 1 tablespoon paprika)

Melt butter in skillet (or render fat from bacon, and set aside crisp bacon). Scrub potatoes and slice about 1/8" thick, sprinkle with salt. Cover and cook on low or medium low about five minutes. In the meantime, peel and dice the onions; stir in. Continue cooking, covered, five more minutes. Wash, seed and dice the pepper. Stir in and continue cooking until potatoes are soft when pierced with a fork. Add ham and parsley and cook one to two minutes to heat through. Serve with eggs for a hearty breakfast or brunch.