This post may contain affiliate links. See our Privacy Policy.
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.
Whether you’re serving them alongside eggs, bacon, or a hearty brunch spread, these home fries deliver consistent, reliable results every time. They’re simple to make, deeply satisfying, and perfect for weekend breakfasts or quick weeknight “breakfast for dinner.”
What You’ll Like About This Dish
Consistently crisp. Parboiling and skillet browning give you the perfect texture every time.
Simple ingredients. Just potatoes, onions, butter, and pantry spices for amazing flavor.
Breakfast staple. Ideal with eggs, bacon, pancakes, or your favorite brunch dishes.
Ingredient Notes
- Potatoes: Yukon Gold potatoes hold their shape well and brown beautifully; Russets work too but may be softer.
- Kosher salt: Used to season the cooking water and the finished dish.
- Butter: Adds richness and helps the potatoes brown.
- Onion: Brings sweetness and savoriness; chop finely for faster cooking.
- Paprika: Adds a warm, subtle flavor and a touch of color.
- Black pepper: Freshly ground pepper keeps the seasoning bright.
Steps to Make Perfect Skillet Home Fries
- Scrub and dice the potatoes.
- Boil the diced potatoes in salted water until slightly softened, then drain well.
- Sauté the onions in butter until softened.
- Remove the onions and add remaining butter to the skillet.
- Cook the potatoes until browned on the bottom.
- Flip and continue browning the other side.
- Stir in the onions, paprika, and pepper.
- Taste and adjust seasoning, then serve immediately.
Tips
- Drain the potatoes well after boiling to prevent excess moisture in the skillet.
- Use a large skillet to ensure the potatoes have room to brown rather than steam.
- Resist stirring too often—undisturbed contact with the skillet creates the best crust.
- Add a pinch of smoked paprika or cayenne for extra flavor.
Recipe Variations
- Spicy version. Add cayenne or diced jalapeño to the pan.
- Herbed home fries. Stir in chopped parsley, chives, or thyme at the end.
- Peppers and onions. Add diced bell peppers for extra color and sweetness.
- Cheesy home fries. Sprinkle with shredded cheddar or pepper jack while hot.
- Bacon skillet. Cook chopped bacon first and use the drippings to brown the potatoes.
Serving Suggestions
- Serve with fried or scrambled eggs for a classic breakfast plate.
- Pair with bacon or sausage for a hearty meal.
- Add a dollop of sour cream or hot sauce for extra flavor.
- Garnish with chopped herbs for freshness.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm in a skillet over medium heat or in the oven until crisped again.
Freeze: Freezing isn’t recommended, as potatoes can become grainy once thawed.
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.
Perfect Skillet Home Fries
Ingredients
- 1 ½ pounds potatoes, Yukon gold
- 1 ½ tsp kosher salt, plus more, to taste
- 4 tbsp unsalted butter, divided
- 1 small onion, chopped
- ½ tsp paprika
- ¼ tsp freshly ground black pepper, or to taste
Recommended Equipment
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.1 1/2 pounds potatoes | 1 1/2 tsp kosher salt
- 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 to 5 minutes. Remove the onions to a plate and set them aside.1 tbsp unsalted butter | 1 small onion
- Add the remaining 3 tablespoons of butter to the skillet and add the drained 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.3 tbsp unsalted butter
- Add the cooked onions, paprika, and pepper to the potatoes; stir to combine. Taste and add kosher salt, as needed.1/2 tsp paprika | 1/4 tsp freshly ground black pepper
- Remove the skillet from the heat and serve immediately.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
