Crispy diner-style home fries from your kitchen are easier than you think with my recipe! See why this was on our pizzeria breakfast menu for almost 20 years!
Breakfast at our Pizzeria
For about 20 years, my family had a pizzeria, but it wasn’t your typical joint. We were open early for breakfast and didn’t close until midnight or later – 7 days a week.
Where we were located we had many of the township workers come in to get their coffee, a breakfast sandwich, or a hot breakfast to go. One thing we were known for was our Diner-Style Home Fries.
Our little potato nuggets were super fluffy and tender on the inside with that crispy shell that had a crunch to it. From sausage gravy to cheese sauce, salsa to ketchup, we sold thousands of pounds of these. One bite and you’ll see why they were so popular!
TKW Family Love
Made these for breakfast today and they were a hit!
Didn’t have peppers so I sautéed onions, garlic and thyme and seasoned with roasted red pepper flakes, salt and pepper. YUM 😋
What are Home Fries?
Whether you visited our pizzeria or a diner, you’ve probably seen home fries on the menu. Home Fries are diced potatoes that are seasoned and pan-fried on all sides until the outsides are crispy. They often are cooked with onions and peppers and served with breakfast as a side dish.
Home Fries Recipe Ingredients
You’ll need the following ingredients:
- Butter
- Yellow Onion
- Bell pepper
- Large red potatoes
- Seasonings
- Water
How to make Home Fried Potatoes
- First, you need to saute up your onions and peppers. You don’t have to use them if you aren’t a fan. I add them as they are a staple in diner home fries. Plus, I love the flavor they impart to the potatoes.
- While the veggies are sauteing, you need to par-boil the potatoes for a bit.
Why boil the potatoes?
By doing this, you’re removing some of the starch from the potatoes. It also does two things:
- By pulling some of the starch out, you’re forming almost a gelatinous layer on the potato. So when it cooks, it helps to dehydrate the potato, thus giving you a crispy potato!
- It helps them cook evenly.
- Once the potatoes are parboiled, add the butter to the pan with the sauteed veggies, and add the potatoes in a single layer.
- WITHOUT stirring, allow them to cook for 4-5 minutes. You want to move the potatoes during this time as you want them to brown up.
- Then, carefully flip and continue cooking.
- Once all sides are browned, add the seasonings and enjoy!
How to serve Breakfast Home Fries
- Plated with sunnyside-up eggs over top
- Covered in chili, cheese, and onions
- On a breakfast pizza with bacon, egg and sausage
- In a wrap or breakfast burrito
- In a bowl with chicken or ground beef, cheese and veggies
Tips for Homemade Home Fries
- Cube the potatoes to be uniform in size (or as close as possible).
- Parboil the potatoes, then dry them thoroughly before frying
How to store Breakfast Home Fries
If you have leftovers, cool them completely and store them in an airtight container in the fridge for up to 5 days.
How to Reheat Crispy Home Fries
- The best method is to preheat the oven to 400F.
- Place the potatoes on a lightly sprayed baking sheet and reheat for ~10 minutes, gently flipping them and placing them back in the oven for another 10-15 minutes or until they have re-crisped.
Looking For More TKW Family Favorite Recipes?
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Ultimate Crispy Home Fries
Crispy diner-style home fries from your kitchen are easier than you think with my recipe!
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 4 servings
- Category: potatoes
- Method: stovetop
- Cuisine: breakfast, side dishes
Ingredients
- 2 tablespoon extra virgin olive oil
- 1 tablespoon butter
- 1/2 cup yellow onion, chopped into small pieces
- 1/2 cup red pepper, seeded and chopped into small pieces
- 4 medium-large red potatoes, skin on and cubed
- 1 teaspoon coarse salt
- 1 teaspoon black pepper
- 1/2–3/4 teaspoon smoked paprika
Instructions
- Heat 1 tablespoon of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently. When done, remove from heat and transfer to a bowl.
- While the onions and peppers are cooking add the potatoes into a large saucepan. Add just enough cool water just until the tops of the potatoes are covered and they float slightly. Place the pan over high heat. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander. ~5 minutes.
- In the pan, the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet. Allow to cook for 4-5 minutes WITHOUT stirring. You want the sides to brown. Once browned on one side, carefully flip and brown the other sides. This should take about 10-15 minutes.
- Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Next add in the salt, black, pepper, and paprika. Stir gently and remove from heat.
- Enjoy!
Notes
If you’re a fan of smoked paprika, this is really good with garlic powder or hot sauce. Maybe some cumin or just plain salt and pepper.
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