Diner Style Home Fries
Nothing hits the spot quite like home fries.
Who doesn't love a good plate of home fries? It's one of the best things about going to your favorite diner or breakfast spot. When made just right, this recipe can be one of the best things about breakfast because of how comforting it is by nature. Get ready to enjoy home fries whenever you like when you learn how to make them at home.
The classic way to make home fries is by combining diced or raw-cut potatoes, with finely diced onion and red or green pepper. We added some diced jalapeno for some added spice that will wake you up in the morning.
We'd also recommend topping them with salsa or hot sauce, and a couple of fried eggs for a breakfast you can't wait to eat.
Home Fries vs. Hash Browns: What's the Difference?
You might have wondered about the difference between hash browns and home fries during the middle of a breakfast order. Your server asks whether you want toast or pancakes, and then they ask whether you want hash browns or home fries. Let's talk about the difference between these two breakfast potatoes!
Home fries, like the recipe shown here, are potatoes that are cut into small cubes. The potatoes are then fried in a skillet, often with onions and other veggies, until they are crisp on the outside and pillowy soft on the inside.
Hash browns, on the other hand, are made from shredded potatoes. They are typically cooked until golden brown and very crispy, although we've definitely had some soggy hash browns in our day. But at their best they are buttery, golden, and have a satisfying crunch when you take a bite.
Which type of breakfast potato you choose it totally up to you! We love home fries, but we also have several hash brown recipes that we're big fans of.
Home Fries Recipe
Serves3 - 4 Servings
Preparation Time10 min
Cooking Time30 min
Ingredients
- 1 1/2 pound Russet potatoes, washed and scrubbed clean
- 2 tablespoon olive oil, divided
- 1 tablespoon unsalted butter
- 1 medium onion, diced
- 1 red bell pepper, diced
- 1 small jalapeno, diced
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1 teaspoon smoked paprika
Directions
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Cut the potatoes into half inch cubes. In a medium saucepan add the potatoes and cover with cold water adding a few pinches of salt. Bring the water to a boil then cook for 1-2 minutes longer. Potatoes should be slightly firm and not mushy. Drain the potatoes and shake off excess water, let cool for 5 minutes.
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While the potatoes are cooking heat a large skillet over medium heat, add 1 tablespoon of olive oil and when hot add the onions, bell pepper and jalapeno. Saute for about 5 minutes. Add a few pinches of salt and pepper. Set aside.
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In another large skillet heat the oil and butter. Add the potatoes and season with the salt and pepper. Spread the potatoes in a single layer and cook for 8-10 minutes without stirring, you want the bottoms to be browned and crisp.
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Add the onions, bell pepper mixture to the potatoes. Add the garlic powder and paprika to the pan and stir to combine.
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Serve hot.