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Home Fries are the best potato breakfast side dish. Crisp chunks of potatoes perfect for sopping up egg yolk or ketchup.
These Restaurant-Style Home Fries are hands down the best potato breakfast side dish. I always order them over shredded hashbrowns whenever they are available. They soak up egg yolk like a boss and when paired with bacon they are heaven-sent. On occasion, I may even allow syrup from my pancakes to run in between the home fries and sausage. I’m getting hungry thinking about it!
What you need to make Home Fries
Red skin potatoes
Seasoning to taste
The best potato for home fries
Any potato will work but I think red skin potatoes make the best homes fries. They have a really creamy textured when cooked that’s perfect for absorbing sauces. I also like that they soften quickly after frying.
How to make Home Fries
These breakfast potatoes don’t require much by way of ingredients or preparation. Start by dicing the potatoes into 1-inch cubes. You can peel them if you choose; I keep the skin.
Next, add them to a pot with 4 cups of very warm water and a tablespoon of salt. Boil the potatoes for 10 minute boil. The 10 minutes start as soon as you place the pan on the stove. You need a skillet or wide pan so that that water boils quickly and evenly. I just use the skillet that I fry them in. Once done, they should be fork tender but firm and intact. Drain and pat dry; set them aside.
In the drained and dried skillet, add cooking oil and heat over medium flame. Fry the potatoes golden brown. Drain them on a paper towel-lined sheet pan.
Recipes to serve with restaurant-style Home Fries
Adding the salt to the boiling water actually seasons the potatoes nicely. Season them to taste with your preferred spices but be careful not to over-salt them. I like to sprinkle salt, garlic powder, and cumin when I make these for my Southwest Egg-Free Breakfast Burritos. They can be served with just a dash of salt and black pepper when served with Low-Carb Maple Breakfast Sausages, and Cheesy Scrambled Eggs.
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Homemade Home Fries
- 1 1/4 lb red potatoes diced
- 4 c water
- 1 tbsp salt
- Oil for frying
- Seasoning to taste
- Add the diced potatoes to a pot with 4 cups of very warm water and a tablespoon of salt. Boil the potatoes over medium heat for 10-minutes. Drain and pat dry; set them aside.
- In a skillet, add about 1 1/2 cups of cooking oil and heat over medium flame. Fry the potatoes golden brown. Drain them on a paper towel-lined sheet pan. Season to taste.