Breakfast potatoes, or home fries, perfectly create a soft inside with a crispy outside. I find they make a great addition to any morning meal. Whether I’m serving them with eggs, bacon, or just on their own, they’re always a hit in my kitchen.
Home Fries ~ Breakfast Potatoes
When it comes to making a great breakfast potato side dish, it’s all about the texture for me. They need to be starchy, creamy, crispy, and crunchy.
Achieving this balance requires a few key steps. With the right techniques, it’s not difficult to make breakfast potatoes that everyone will love.
Why I Love This Recipe
- The ingredients are basic and I usually have them on hand.
- It’s a versatile recipe that can be served at breakfast, brunch or dinner.
- Depending on my mood, I can easily swap in or out different ingredients.
Ingredients
- olive oil – Or any other neutral oil you prefer.
- table salt
- smoked paprika – The smoked version of paprika adds a distinctive flavor to these home fries.
- black pepper
- potatoes – Stick with Russet and Yukon Gold potatoes; their structure holds up best in recipes like this.
- yellow onion
- green bell pepper – Use any color bell pepper you prefer.
- fresh garlic
- cilantro, parsley or scallion – Use what you love or have available, it’s your choice.
How to Make Breakfast Potatoes ~ Home Fries
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: Heat some oil in a large cast-iron skillet over medium-high heat. Once it’s hot, add the potatoes, spreading them out evenly, and then lower the heat to medium. Cover the skillet with a piece of foil or place a lid slightly ajar. Cook the potatoes for 10 minutes, flipping them with a thin metal spatula after 5 minutes.
- Step Two: After the potatoes have cooked for 10 minutes, toss in the onion and bell pepper. Turn the heat down to medium-low, cover the skillet with foil again, and cook for another 5 minutes, flipping halfway through with your spatula.
- Step Three: Stir in the garlic, salt, smoked paprika, and black pepper. Reduce the heat to low, cook uncovered for 3 minutes, and give it a stir now and then.
- Step Four: Remove from the heat and sprinkle some cilantro, parsley, or sliced scallions on top.
- Step Five: Serve right away to get those crispy results you want.
Recipe Tips
- Yukon Gold Potatoes: You can use Yukon Gold potatoes too; just give them a good scrub and leave the skins on.
- Garlic Tip: Crush the garlic with a garlic press to avoid burning—minced garlic can burn in this recipe.
- Cast Iron Skillet: For the crispiest edges, a cast iron skillet works best.
- Add a Kick: If you like a bit of heat, mix in 1-2 minced jalapeños with the onion and bell pepper, or add half a teaspoon of cayenne pepper with the other spices.
Storage, Reheating and Freezing
- Let the potatoes cool to room temperature before placing them in an airtight container.
- Keep leftovers in the fridge for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container or bag.
- Reheat in a skillet over medium heat or in the oven at 375°F (190°C) for 10-15 minutes. Avoid microwaving for crispiness.
Serving Suggestions
I love pairing these savory breakfast potatoes with something sweet for a well-rounded breakfast!
- Cinnamon Roll Casserole
- Strawberry Buttermilk Pancakes
- Chocolate Pancakes
- Dutch Baby Pancake
- Overnight Apple Pie French Toast Bake
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Breakfast Potatoes (Home Fries)
Breakfast potatoes, or home fries, perfectly create a soft inside with a crispy outside. I find they make a great addition to any morning meal. Whether I'm serving them with eggs, bacon, or just on their own, they’re always a hit in my kitchen.
Servings: 4 people
Calories: 220kcal
Ingredients
- 3 tbsps olive oil
- 1-1/2 lbs Russet potatoes, cut into 1/2-inch cubes (about 4 medium-sized potatoes)
- 1 yellow onion, chopped
- 1 green bell pepper, chopped
- 4 cloves garlic, crushed
- 1 tsp table salt
- 1/2 tsp smoked paprika
- 1/2 tsp black pepper
- fresh cilantro, parsley or sliced scallion, for garnish (optional)
Instructions
- Add the oil to a large cast-iron skillet over medium-high heat. Once hot, add the potatoes, spreading them out in an even layer, and turn the heat down to medium. Drape a piece of foil over the skillet (or place a lid slightly ajar on top) and cook the potatoes for 10 minutes. After 5 minutes, use a thin metal spatula to flip the potatoes.3 tbsps olive oil, 1-1/2 lbs Russet potatoes, cut into 1/2-inch cubes (about 4 medium-sized potatoes)
- After the potatoes have cooked for 10 minutes, add the onion and bell pepper and turn the heat down to medium-low. Drape a piece of foil over the skillet and cook for 5 minutes. Use a thin metal spatula to flip halfway through.1 yellow onion, chopped, 1 green bell pepper, chopped
- Stir in the garlic, salt, smoked paprika, and black pepper. Turn the heat down to low and cook (uncovered) for 3 minutes, stirring occasionally.4 cloves garlic, crushed, 1 tsp table salt, 1/2 tsp smoked paprika, 1/2 tsp black pepper
- Remove from the heat and sprinkle cilantro, parsley, or sliced scallion on top.fresh cilantro, parsley or sliced scallion, for garnish (optional)
- Serve immediately for the crispiest results.
Notes
For optimal outcomes when preparing these breakfast potatoes, it's recommended to refer to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Breakfast Potatoes (Home Fries)
Amount Per Serving (220 g)
Calories 220
Calories from Fat 94
% Daily Value*
Fat 10.4g16%
Saturated Fat 1.5g9%
Polyunsaturated Fat 1.2g
Monounsaturated Fat 7.4g
Sodium 601mg26%
Potassium 847mg24%
Carbohydrates 28g9%
Fiber 6g25%
Sugar 3g3%
Protein 6g12%
Vitamin A 80IU2%
Vitamin C 64mg78%
Calcium 72mg7%
Iron 9mg50%
* Percent Daily Values are based on a 2000 calorie diet.
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Karen Schott says
So crispy and yummy! We put extra cilantro on ours!
Toni says
This is really good!! My kids loved this day starter! So flavorful too!
Ana Ankeny says
Love a simple and hearty potato recipe! My husband loves this one!
Kristy Yonk says
Can I just take a minute to say these are my weekend go-to. So good!
Cathy says
Glad to know it!
bob says
Been looking for a while for the perfect home fries recipe and this one hit all the marks!!
Cathy says
It’s so good for a weekend breakfast.
Kira says
These home fries turned out great for us.
Cathy says
Awesome.
Rachel says
I’ve been making these home fries weekly since you posted them and they never disappoint.
Cathy says
What a treat to enjoy weekly!
Elle says
Love making these home fries with eggs.
Cathy says
That’s a great breakfast.
Kelly says
Everything you promised in this recipe came true and they were so good. Now I know how to make home fries.
Bart says
We love making this home fries recipe for breakfast too.
Cathy says
Nice!
Connor says
This home fries recipe was crispy and crunchy as promised.
Stella says
Loved your version of home fries. I make them for dinner too.
Bailey in Savannah says
We are making these home fries this morning and they smell amazing. Can’t wait to scarf them down!
Sesha says
These home fries were spectacular…so crispy and creamy and overall 5 star flavor.
Riley says
Love this homefries recipe. We made them twice over the weekend. So good.
John says
Best home fries ever. Period!
Steve says
These are the BEST home fries. thanks.
TT says
The Most amazing home fries…we make them every weekend.
Kenny says
so absolutely delicious. Loved how they turned out. creamy and crunchy.