breakfast side dish

Treat yourself and your family to crispy diner-style home fries for breakfast. This side dish nicely complements items like eggs and bacon.

Home Fries

water

baking soda

potatoes

unsalted butter (divided)

yellow onion (¼-inch dice)

salt

red bell pepper (¼-inch dice)

olive oil (vegetable, corn or avocado oil)

paprika (sweet

garlic powder

black pepper

parsley

Wash and scrub the potatoes, then dry well. Cut them into ¾-inch cubes.

In a large pot or dutch oven, bring 5 cups of water to a boil over high heat. Add the baking soda and stir to dissolve. Add the potatoes and 1 teaspoon salt. Stir and cook until the surface softens but not cooked all the way through, 5 to 6 minutes. Drain into a colander, gently shake off the excess moisture, then add back to the pot. Cook over low heat until the moisture evaporates, about 2 minutes.

Turn off the heat, add 1 tablespoon butter and ¾ teaspoon salt. Stir until a starchy paste coats the surface, about 30 seconds. Set aside.

In a large 12-inch skillet or cast iron pan, heat 1 tablespoon olive oil over medium heat. Add the diced onions and ¼ teaspoon salt. Saute until lightly browned and translucent, about 4 to 5 minutes. Add bell peppers, saute for 1 minute. Transfer to a bowl.

Add 1 tablespoon butter and 1 tablespoon olive oil. Once the butter melts, add the potatoes. Stir and spread them in a single layer. Let it sit without stirring until the bottoms are golden brown, about 4 to 5 minutes.

Turn the potatoes with a spatula. Repeat the process of spreading in a single layer, allowing to sit and fry for 4 to 5 minutes, until a majority of the sides are lightly browned and crisp, about 11 to 15 minutes. Individual pieces may need to be flipped over to ensure browning.

Turn off the heat, evenly sprinkle the potatoes with paprika, onion powder, and black pepper. Stir to combine. Add the sauteed onions and bell peppers, cook until warmed through, about 1 minute. Season with salt and pepper to taste.

Garnish with parsley and serve while hot.

Make the best crispy home fries that are tender on the inside and golden on the outside. All you need is a few ingredients, a skillet, and a bit of time at the stove.

Tablespoons Extra-Virgin Olive Oil

Tablespoons Unsalted Butter

Yukon gold potatoes, cubed

Chopped White Onion ((see note))

Kosher Salt

Garlic Powder ((not garlic salt))

Heat a large skillet (see note) over low-medium heat. (Note: on my electric range which heats from 1-10, I set the heat at 4 for these potatoes.)

Add oil and butter and stir gently until butter melts.

Add potatoes in a single layer and cover with a lid.

Cook potatoes, covered, without stirring them, for 10 minutes (resist the urge to lift the lid and check on them - keeping the lid closed helps them to steam and get started cooking).

Remove the lid and use a spatula to gently flip the potatoes. Add onions to the pan, scattering them over the potatoes. Cover again and continue to cook for 10 minutes more.

Remove the lid and season potatoes with salt and garlic powder.

Continue cooking potatoes, flipping them occasionally with a spatula, until potatoes are very tender, 5 to 10 minutes more (depending on the size of the potato cubes).

Serve immediately. (Great with a fried egg on top!)

Thank you for this recipe. This is how my mother &amp; grandmother always made home fries but I was seeing so many recipes online that require parboiling. I’d forgotten about covering the potatoes! They definitely taste better with olive oil than with a neutral oil! I added a little fresh garlic, paprika &amp; red pepper seeds for a little heat. Now, they taste like home. I’m gonna save this recipe so I remember how long to cover the potatoes next time! ❤️

i use an induction stove at what temp should i be cooking at

Thank you, for sharing your recipe. I've experienced several fails when it comes to breakfast homestyle potatoes; and you've just helped me redeem myself. These potatoes came out exactly what I was hoping for - crispy and delicious. I've also learned to be a patient and not stir them around and trust the process. Again, thank you and can't wait to make these again!

I have never liked home fries but these were delicious!  Plus, my husband couldn't stop saying how good they were.  Thanks for this recipe.  It's definitely a keeper!

I followed the directions and they came out great! I had russets on hand and did not peal. Thank you.

A hearty side-dish welcomed on breakfast tables everywhere!Cookware Items Used In This Recipe:11&quot; Square Griddle

Crispy Hash Browns

Salt and pepper

Pre-heat the&amp;nbsp;11&quot; Square Griddle&amp;nbsp;over medium heat for two (2) minutes.

Add ¼ cup of either peanut or canola oil to the pan. Let the oil heat for a couple of minutes. You’ll see a shimmer to the oil when it’s hot. Test the oil by dipping a strand of potato into the fry pan. If it sizzles and bubbles, the pan is ready.

Add to the fry pan, three cups of shredded potatoes. Be sure the potatoes are dry. Water and hot oil will cause spattering. Press the potatoes down to cover the bottom of the fry pan. Season lightly with salt and pepper. Cook over medium-heat for 6 to 7 minutes.

Reduce the heat to low and continue cooking for an additional 5 minutes until the potatoes brown on the bottom.

Turn the potatoes over using a heat-proof turner. You don’t need to flip all the potatoes at once, just take it section by section until they’ve all been turned. Pat the potatoes together to make a large pancake shape.

Cook an additional 10 minutes over low heat.

Transfer the potatoes to a serving platter.

Taste, re-season if necessary then serve.

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Home Fries

Crispy Hash Browns

Top 3 breakfast side dish recipes from across the web

The most viewed breakfast side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Home Fries

Home Fries

Crispy Hash Browns

The most viewed breakfast side dish recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine