American · Breakfast · Easy
Home Fries
Crispy golden potato cubes with sweet peppers and onions, seasoned simply. The breakfast potato done right.
The whole recipe in 60 seconds
Home Fries, in 5 ideas
- Parboiling first gives you a fluffy interior and crispy exterior.
- Letting the potatoes steam dry after boiling removes surface moisture for better browning.
- Do not crowd the pan or the potatoes steam instead of frying.
- Adding the vegetables after the potatoes get a head start keeps them from burning.
- Butter at the end adds flavor without burning during the long cook.
What you need
Ingredients
- 2.5 lbs russet potatoes, cut into 3/4 inch cubes
- 1 onion, diced
- 1 bell pepper, diced
- 3 tbsp vegetable oil
- 2 tbsp butter
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp garlic powder
How to make it
Directions
- Parboil the potato cubes 5 minutes. Drain and let steam dry 2 minutes.
- Heat the oil in a large skillet over medium high heat.
- Add the potatoes in a single layer. Cook 10 minutes, turning occasionally, until golden.
- Add the onion and bell pepper. Cook 8 more minutes until the vegetables soften and the potatoes are crisp.
- Stir in the butter, salt, pepper, paprika, and garlic powder.
- Cook 2 more minutes until everything is coated and sizzling. Serve hot.
Use leftover baked potatoes. They are already cooked through, so they crisp up in half the time with an amazing texture.