These home fries are crispy pan-fried potatoes loaded up with onions, red peppers, and a tasty seasoning. Browned to perfection with just enough seasoning, they will not last long on your breakfast table! From now on, they will be a regular occurrence at our weekend brunches at home – they do take some time and effort to prepare, so they are perfect for weekends at home.
Crispy Home Fries in a Skillet
Home fries are a traditional breakfast staple most often served in restaurants with a hearty breakfast menu. I like my home fries to be like the frozen hash you can buy in the stores, so I add red and green peppers, plus onions and LOTS of seasoning to mine!
I love to serve mine with a sunny side-up egg on top, but you can also try my sour cream scrambled eggs, or cottage cheese scrambled eggs for a protein boost!
Prep This the Day Before
Making the potatoes the day before not only lets you get a large part of the cooking done ahead of time, but you can also prep the vegetables the night before. Just store everything in the refrigerator until you are ready to cook them.
Karlynn’s Cooking Tips
- The more the potatoes dry out on the surface, the better they fry up in the pan! I suggest making them the night before, draining them, and then covering and refrigerating them until the following day. You can also toss them once in a while in the fridge to let more water evaporate from all sides of the potatoes.
- Leave the skin on the potatoes for better flavor and crispy bits.
The Best Potatoes To Use For Home Fries
There are many different kinds of potatoes, but for home fries, you want a potato that will hold its shape and not turn to mush because you will be stirring and flipping a lot. You also want it to brown up nice and crispy. The best potato for this is the Yukon Gold. The buttery texture holds them together well; these potatoes have the right amount of starches for an excellent fried potato.
How To Make Home Fries
- Wash the potatoes. Leaving the skin on, dice the potatoes in half-inch cubes.
- Boil a large pot of water, add the potatoes, and cook for 5-6 minutes.
- Drain the potatoes and rinse in cold water. Set aside to keep draining.
- Add butter to a large skillet over medium-high heat; add onion, green, and red peppers, and cook until onions are soft.
- Add in garlic and cook for 2 minutes. Set vegetables aside in a bowl for later.
- Add butter to the pan.
- Place the potatoes into the butter, laying them flat
- Fry the potatoes until one side is brown and not sticking to the pan.
- Turn the potatoes until you have browned the potatoes on all sides
- Add the vegetables back into the pan and sprinkle all the seasonings.
- Stir the mixture gently until well incorporated
- Top with the green onions.
- Serve hot with bacon and eggs, and enjoy!
How To Store Home Fries
If there are any leftovers (there were none at my house), they will stay fresh in the fridge for up to two days. Just store them in a lidded container in the fridge, then reheat them in the microwave, or quickly fry them in a skillet until hot again, when ready to serve.
These home fries take a little while to fry up, but the flavor and crispiness are worth it. This was such a tasty dish that we will make it again on a weekend with a big family breakfast.
Happy Cooking
Love,
Karlynn
More Ways to Prepare Potatoes
Home Fries
Ingredients
- 6 cups diced Yukon Gold potatoes
- 1/4 cup butter divided (or use bacon grease)
- 1 medium yellow onion diced
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1 tablespoon minced garlic
- 2 teaspoons seasoning salt or to taste
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ¼ cup green onions diced
Instructions
- Wash and dry the potatoes. Leaving the skin on, cut the potatoes into half inch cubes.
- Bring a large pot of water to a boil. Add the cubed potatoes to the water. Cook until fork tender, around 8-10 minutes.
- Drain the potatoes in a colander and rinse with cold water. Let the potatoes drain in the colander. If possible, let the potatoes dry out overnight in a lidded container after draining them well.
- When ready to prepare the dish, heat two tablespoons of butter in a heavy large skillet over medium-high heat.
- Add the onion and sauté for 10 minutes. Add in the green and red peppers and continue to sauté until the onion is soft and translucent and the peppers are soft.
- Add in the minced garlic and sauté until browned and fragrant, around 2 minutes. Remove the vegetable mixture and place into a bowl for later use.
- Add another two tablespoons of butter to the skillet.
- Add the potatoes to the pan making sure that they are in a single layer.
- Cook the potatoes, without moving them, until the bottom of the potatoes is a crispy golden brown. The potatoes are ready to turn once they release from the bottom of the pan – they are not stuck to the bottom of the skillet.
- Turn the potatoes to brown another side, making sure they are in one layer again. Cook until that side is browned and releases from the pan again. Repeat until you have browned the potatoes all over. Add more butter if needed!
- Add the vegetable mixture back into the skillet. Sprinkle the seasoning salt and paprikas over the mixture evenly.
- Stir the mixture until the spices coat the potatoes evenly and the onion-pepper mixture is heated. Taste test and add more seasoning if desired.
- Remove the skillet from the heat and top with the green onions.
- Serve hot with eggs and bacon if desired.
Notes
- I save my bacon grease in the fridge for recipes exactly like this one!
Nutrition
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