by Diana Rattray
Your family will love these delicious skillet home fries! The two-step cooking method makes these home fries fool-proof, because they are partially cooked before they hit the skillet. Onions and paprika add to the color and flavor.
Feel free to change the flavors up a bit—omit the onions if you aren’t a fan, or add a few minced shallots instead. For O’Brien potatoes, add about 1 cup of diced green and red bell peppers to the onions, or add a few cloves of minced garlic.
These home fries are great with any meal. Serve them along with burgers or steaks or add them to your brunch or lunch menu. They’re great with sandwiches!
You Might Also Like
Roasted potatoes are another great way to enjoy crisp, browned diced potatoes, or you might like this flavorful corned beef hash made with leftover potatoes and corned beef.
How to Store Leftover Home Fries
- Refrigerate leftover home fries in a covered container for up to 4 days.
- To freeze the home fries, cool them and transfer them to a freezer container or resealable freezer. Label the container with the name and date and freeze them for 3 to 4 months.
- To reheat leftover home fries, melt a tablespoon or two of butter in a skillet over medium heat. Add the cold home fries and cook, stirring frequently, until they are hot.
Perfect Skillet Home Fries
These skillet home fries are the perfect addition to your family breakfast menu! The potatoes are an easy preparation and are chock-full of flavor.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Potatoes, Breakfast
- Method: Skillet
Ingredients
- 1 1/2 pounds Yukon gold potatoes, about 4 large potatoes
- 1 1/2 teaspoons kosher salt, plus more, to taste
- 4 tablespoons unsalted butter
- 1 small onion, chopped
- 1/2 teaspoon paprika
- 1/4 teaspoon freshly ground black pepper, or to taste
Instructions
- Scrub the potatoes and cut them into 1/2-inch dice. Put the diced potatoes in a medium saucepan and cover them with water. Add the 1 1/2 teaspoons of kosher salt and bring the potatoes to a boil over high heat. Cook the potatoes for about 5 minutes, or just until they are slightly softened. Drain well.
- Melt 1 tablespoon of butter in a large skillet over medium heat. Add the onions to the skillet along with a dash of kosher salt. Sauté the onions until softened, about 4 minutes. Remove the onions to a plate and set them aside.
- Add the remaining 3 tablespoons of butter to the skillet and add the potatoes. Cook over medium heat for about 5 to 7 minutes, until browned on the bottom; flip and continue cooking to brown the other side, about 5 minutes longer.
- Add the cooked onions, paprika, and pepper to the potatoes; stir to combine. Taste and add kosher salt, as needed.
- Remove the skillet from the heat and serve immediately.
