I make my home fries just like my mama used to make them. She would get a skillet going with potatoes, onions, peppers, and plenty of seasoning, then let those babies cook until the edges were nice and crispy. She didn’t even need to boil the potatoes first! Homestyle potatoes are seriously one of my all-time fave breakfast sides, boos. They’re so easy to make and just plain GOOD!
This post may contain affiliate links. Read our disclosure policy.
How to Make Home Fries
These step-by-step photos show how to make home fries crispy and tender, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Home Fries Recipe
1. Sauté the onions and bell pepper in melted butter
Cook the veggies until softened and golden brown, then remove them from the skillet with a slotted spoon and set them aside.
2. Add the potatoes to the skillet and brown both sides
Let one side brown before turning them over to crisp up the other side.
3. Return the veggies and season the potatoes
Spread the onions and peppers over the potatoes, then add the salt, pepper, garlic powder, paprika, and water.
4. Cover and cook until your home fries are tender
Reduce the heat and let the potatoes cook low and slow until the centers are soft. Uncover them at the end and cook a few minutes longer if you want the edges even crispier.
PRO TIP: Keep the potatoes in cool water while you prep the veggies. It stops them from browning and removes some of the surface starch so they can crisp up better.
Full Home Fries Recipe
Home Fries recipe
Want to Save This Recipe, Boo?
I’ll email this recipe to you, so you can come back to it later!
Equipment
Ingredients
- 5 medium Yukon gold potatoes chopped
- 2 tbsp butter
- 1 medium onion chopped
- 1 medium green pepper cored, seeded and chopped
- 2 tbsp vegetable oil
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- Salt and pepper to taste
Instructions
- Place the potatoes in a bowl of cool water to keep them from browning.
- Melt butter in a large skillet over medium heat. Add the onions and bell pepper and cook until golden brown, 4 to 5 minutes. Remove the onions with a slotted spoon to a plate.
- Add the oil to the skillet, add the potatoes and cook until lightly browned, 2 to 3 minutes, then turn them over and cook until browned on the other side.
- Return the onions to the pan and spread them on top of the potatoes. Season well with salt, pepper, garlic and paprika and add ¼ cup water. Cover the pan and reduce the heat to low.
- Cook for 20 minutes, or until the potatoes are tender. Serve.
Notes
How to Store
- Fridge: Let your home fries cool completely, then store them in an airtight container in the refrigerator for up to 4 days.
- Freezer: Add the cooled potatoes to a freezer-safe bag or container and freeze for up to 2 months.
- Reheating: Reheat them in a lightly oiled skillet over medium heat until hot and crispy again. You can also use a 375°F oven or air fryer. The microwave also works, but the potatoes won’t stay as crisp.
Nutrition
Recipe Tips
- Always dry your potatoes. Any water left on the surface will make them steam instead of brown. I spread mine over a clean kitchen towel and pat them really well.
- Cut them close to the same size. Even pieces finish cooking at the same time, so you don’t end up with some burnt and others still hard on the inside.
- Give the taters some room. Spread them out as evenly as possible so they brown properly. If your skillet is small, cook them in two batches.
- Leave your home fried potatoes alone while they brown. I know it’s tempting to keep stirring, but let them sit long enough to form a crust before turning them.
Want to Save This Recipe, Boo?
I'll email this recipe to you, so you can come back to it later!
Serving Ideas
- Eggs and Bacon: Serve these breakfast home fries with scrambled or fried eggs and a side of candied bacon. That plate won’t need another thing y’all!
- Southern Breakfast: Add cheese grits, buttermilk biscuits, and red eye gravy for a homestyle breakfast spread.
- Sweet and Savory Brunch: Balance the savory potatoes with buttermilk waffles, French toast pancakes, or brown sugar pancakes.
- Big Brunch Energy: Put them on the table with chicken and waffles, breakfast casserole, or Southern fried chicken biscuits when you’re feeding a hungry crew.
Recipe Help
White, red, russet, and Yukon Gold are all great options. I just personally love Yukon Gold because they almost taste buttery.
Nope! I leave the skins on because there’s plenty of flavor and texture in them. Give the potatoes a good scrub and you’re good to go.
They were probably too wet, crowded, or flipped too soon. Dry your potatoes well, give them some room, and let them sit long enough to get golden before turning.
Fo sho! As long as the skillet is well seasoned.
pinterest 
facebook 
twitter 
email
We make these when we’re having breakfast-for-dinner. They’re perfect with scrambled eggs covered in chile con queso and whatever meat you want. Yum!
Yeah those are Potatoes O’Brien with a bit of Paprika thrown in. An awesome staple of breakfast buffets everywhere. I would also advise cooking the potatoes first. Then slicing them up and adding to the dish. Otherwise they take a very long time to cook all the way through.
I chopped my taters small and the same with the veggies. They turned out so so good. I did add some more butter when cooking the potatoes which isn’t healthy but every once in a while. Yummmmy!!
It’s the way that I’ve been making them forever. I use a red and a green pepper, sometimes a jalapeño and onions. I also cut the potatoes up in 3/8 – 1/2 inch pieces so they cook quickly and uniformly. A rich of red pepper flakes finishes them off nicely.
I too like using Yukon but I’ve never used bell peppers…we call them breakfast potatoes in my house….I ate them several times a week during my last pregnancy…plates full with ketchup lol…we’re going to try it your way this Saturday for our big weekend breakfast
Love me some Southern style potatoes — and these look incredibly delicious and so easy. Can’t wait to try them!
I’m always looking for new ways to make potatoes and these look fabulous! I love the extra veggies in them, too!
I have so much trouble making nicely browned potatoes in a pan. Yours looks so yum, I’ll try it.
Yum! I made these with breakfast and created a stellar hash with eggs and sausage too. Will make again for sure. So easy!
These potatoes make the perfect side dish. They’re also great to eat with breakfast too!
Oooo I’ve never had smothered potatoes before but these look so delicious!!