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Home Fries
How to make the best home fries! Crispy pan fried diced potatoes are loaded with onions and peppers, and tons of delicious seasoning for the best home fries ever!
Prep Time
30 mins
Cook Time
30 mins
Servings: 6
Calories: 327 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 6 cups diced Yukon gold potatoes
- 1/4 cup butter divided (or use bacon grease)
- 1 medium yellow onion diced
- 1 cup red bell pepper diced
- 1 cup green bell pepper diced
- 1 tablespoon minced garlic
- 2 teaspoons seasoning salt or to taste
- 1 teaspoon paprika
- 1 teaspoon smoked paprika
- ¼ cup green onions diced
Instructions
- Wash and dry the potatoes. Leaving the skin on, cut the potatoes into half inch cubes.
- Bring a large pot of water to a boil. Add the cubed potatoes to the water. Cook until fork tender, around 8-10 minutes.
- Drain the potatoes in a colander and rinse with cold water. Let the potatoes drain in the colander. If possible, let the potatoes dry out overnight in a lidded container after draining them well.
- When ready to prepare the dish, heat two tablespoons of butter in a heavy large skillet over medium-high heat.
- Add the onion and sauté for 10 minutes. Add in the green and red peppers and continue to sauté until the onion is soft and translucent and the peppers are soft.
- Add in the minced garlic and sauté until browned and fragrant, around 2 minutes. Remove the vegetable mixture and place into a bowl for later use.
- Add another two tablespoons of butter to the skillet.
- Add the potatoes to the pan making sure that they are in a single layer.
- Cook the potatoes, without moving them, until the bottom of the potatoes is a crispy golden brown. The potatoes are ready to turn once they release from the bottom of the pan - they are not stuck to the bottom of the skillet.
- Turn the potatoes to brown another side, making sure they are in one layer again. Cook until that side is browned and releases from the pan again. Repeat until you have browned the potatoes all over. Add more butter if needed!
- Add the vegetable mixture back into the skillet. Sprinkle the seasoning salt and paprikas over the mixture evenly.
- Stir the mixture until the spices coat the potatoes evenly and the onion-pepper mixture is heated. Taste test and add more seasoning if desired.
- Remove the skillet from the heat and top with the green onions.
- Serve hot with eggs and bacon if desired.
Cup of Yum
Notes
- I save my bacon grease in the fridge for recipes exactly like this one!
Nutrition Information
Calories
327kcal
(16%)
Carbohydrates
52g
(17%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
7g
(35%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.5g
Cholesterol
30mg
(10%)
Sodium
1512mg
(63%)
Potassium
1242mg
(35%)
Fiber
7g
(28%)
Sugar
4g
(8%)
Vitamin A
1071IU
(21%)
Vitamin C
78mg
(87%)
Calcium
63mg
(6%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 327
% Daily Value*
| Calories | 327kcal | 16% |
| Carbohydrates | 52g | 17% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.5g | 25% |
| Cholesterol | 30mg | 10% |
| Sodium | 1512mg | 63% |
| Potassium | 1242mg | 26% |
| Fiber | 7g | 28% |
| Sugar | 4g | 8% |
| Vitamin A | 1071IU | 21% |
| Vitamin C | 78mg | 87% |
| Calcium | 63mg | 6% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.