A side of home fries, with plenty of opinions

At Deep Ellum, Rian Wyllie boils red bliss chunks (with skins intact), tosses them in spices, and browns them in canola oil.
At Deep Ellum, Rian Wyllie boils red bliss chunks (with skins intact), tosses them in spices, and browns them in canola oil. Jessica Rinaldi for The Boston G lobe

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The subject of home fries may not be an important one, but it certainly garners plenty of opinions. Once the chopped spuds get to the plate, there’s not much middle ground. They’re either ignored by the breakfast eater, who prefers just eggs, toast, and bacon, or they’re gobbled up as integral to the meal. Home fries are one of those simple foods that can be prepared a number of ways. Choices include the kind of potatoes to use (typically russet or red), cooking fat (oil, butter, duck or bacon fat), how they’re cooked (griddle, skillet, oven), whether the potatoes are boiled first (most say it’s best if they are), what spices to use, and what else to toss in the pan (onion, bell pepper, poblanos, bacon).

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