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Skillet Breakfast Potatoes (Diner-Style Home Fries)
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.
Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings: 4
Calories: 295 kcal
Course:
Side Dish
Cuisine:
American
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.
Cup of Yum
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
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
% 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.