Home fries are only 5 ingredients and a perfect breakfast side dish.
This post may contain affiliate links.
Home fries are amazingly crispy on the outside and soft on the inside. They are an awesome part of your breakfast and go very well with eggs or some facon (fake bacon). Home Fries can be made with olive oil for a parve side dish, or butter to go alongside a dairy lunch or dinner. If you want a potato dish on the side of dinner, consider making our Roasted Baby Potatoes.
I made these potatoes with russet potatoes, which works well, but small, waxy potatoes such as Yukon Gold will also work. Yukon Gold potatoes tend to stick together better which makes flipping easier.
Do I have to peel the potatoes for this recipe?
That is totally up to you. Most recipes call for peeled potatoes, but I like to leave a little bit of the peel on because I think it looks prettier.
Do I have to boil the potatoes before pan-frying them?
It is a good idea, but not completely necessary. If you skip this step, add a few minutes to the cook time, and test several from different places in the pan to make sure they are done.
What is the difference between home fries and hash browns?
Not a whole lot. Home fries are cubed and hash browns are shredded. Both are delicious.
Home fries are a classic and delicious breakfast side dish.
- 4 cups potatoes small dice
- 2 tablespoons onions chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 6 tablespoons butter divided
Bring a large pot of water to boil. Add potatoes and cook for ten minutes. Drain potatoes and pat dry.
Melt 4 tablespoons of butter in a large, cast iron skillet.
In a mixing bowl, toss potatoes with onions, salt and pepper.
Put potatoes in skillet, mashing them down with a spatula. Cook for 15 minutes, continuing to press down on the potatoes. When a crust has formed on the bottom, run the spatula around the side of the pan to prevent sticking.
Using oven mitts, cover the pan with a large plate, and invert the pan so the potatoes fall on the plater. Alternatively, cut the potatoes into two pieces and move each piece to the plate separately.
Add the remaining two tablespoons of butter to the pan. When it is melted, put the potatoes back in the pan so that the crusty side is facing up.
Sprinkle onions over the potatoes.
Cook until second side is golden brown.
Products used in making this recipe:
Lodge 10.25 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet Pan for Stovetop of Oven Use
OXO Good Grips 3-Piece Peeler Set