Skillet Breakfast Potatoes (Diner-Style Home Fries)
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Skillet Breakfast Potatoes (Diner-Style Home Fries)
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This Skillet Breakfast Potatoes recipe brings the classic diner-style home fries right to your kitchen table. Ready in just 25 minutes, these warm, crispy potatoes with perfectly browned edges and a dash of simple seasonings require only 5 ingredients to make.
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Ingredients
- 2 lb gold or russet potatoes 3 very large
- ¼ c avocado oil
- 2 teaspoon fresh rosemary or 1 teaspoon dried
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- On a cutting board, cut the potatoes into ¼ inch pieces.
- Heat avocado oil in a medium cast iron skillet and over medium-heat heat. Add the potatoes in one layer, cover with a lid, and cook for 5 minutes without stirring.
- Remove the lid, add salt, pepper, and rosemary.
- Stir the potatoes, lifting them from the bottom with a metal spatula.
- Cook the potatoes for 10-15 more minutes or until they’re tender and crispy on the sides, stirring every 5 minutes. If necessary, add more oil to the skillet.
- Remove potatoes from the skillet and serve immediately.
Notes
- Use a cast iron skillet: A cast iron skillet is perfect for frying breakfast potatoes. It heats evenly and gives the potatoes a nice, crisp exterior.
- Don't stir immediately: After adding the potatoes to the pan, let them cook for 5 minutes without stirring. This allows them to develop a nice crust.
- Use enough oil: Make sure to use enough oil in your skillet. This will prevent the potatoes from sticking and help them get that delicious, crispy exterior.
- Refrigerate: Leftover breakfast potatoes can be stored in an airtight container for up to 3–4 days. Ensure the potatoes have cooled down before refrigerating to maintain their crisp texture.
- Reheat Instructions: To reheat, place the potatoes in a pan over medium-high heat, stirring occasionally, until they regain their crispness and are heated through. You can also reheat them in the oven at 375°F for about 10–15 minutes.
- Freezing: Unfortunately, due to the high water content in potatoes, freezing is not recommended for this recipe. The texture of the potatoes can become mushy and unappetizing after thawing.
Nutrition Information
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Calories
295kcal
(15%)
Carbohydrates
40g
(13%)
Protein
5g
(10%)
Fat
14g
(22%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
10g
Sodium
304mg
(13%)
Potassium
957mg
(27%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
7IU
(0%)
Vitamin C
45mg
(50%)
Calcium
28mg
(3%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 295 kcal
% Daily Value*
| Calories | 295kcal | 15% |
| Carbohydrates | 40g | 13% |
| Protein | 5g | 10% |
| Fat | 14g | 22% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Sodium | 304mg | 13% |
| Potassium | 957mg | 20% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 7IU | 0% |
| Vitamin C | 45mg | 50% |
| Calcium | 28mg | 3% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
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