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Best Home Fries Ever

The Best Diner Style Home Fries Ever

Over the years, since college, I have altered ingredients and experimented with different quantities for these home fries. Ten years later, I thought I perfected them. Now, twenty years later, BOOM. Enjoy and be patient while cooking them, allowing them to crust a little is important. These breakfast potatoes also hit the spot while sitting around a campfire! Make them in advance and warm up in a cast iron pan with a bit of oil and butter at camp.
5 from 6 votes
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Breakfast
Servings 6 servings

Ingredients
  

  • 1.5 pounds russet potatoes or a mix of whatever kind you like, (skin on) chopped into approximately 3/4'' cubes 
  • 1 small red or green bell pepper, chopped into small pieces
  • Optional 1 red chile or jalepeño, chopped
  • 1 small-medium white, yellow or red onion, chopped into small pieces
  • 2 cloves garlic, minced
  • 2 tbs butter
  • 3 tbs olive oil, plus 1 tbs.
  • 1/2 tsp garlic powder
  • 1 tsp paprika powder
  • 1/4 tsp ground pepper, or to taste
  • 1 tsp sea salt, or to taste
  • 1 tbs apple cider vinegar or white vinegar (or less to taste)

Instructions
 

  • Bring about 4 cups of water to boil, enough to fully cover the potatoes and then some.
  • Boil the potatoes until almost tender, about 6 minutes. Do not overcook or else they will break down into mush in the frying pan.
  • Meanwhile, chop the onions and pepper. Mince the garlic.
    Red pepper is chopped as well as onion and garlic.
  • Put a heavy pan, preferably cast iron, over medium heat. Add 3 tbs oil and butter and wait for butter to melt.
  • Drain potatoes.
  • Add onion, pepper (and jalapeño if using), and garlic to the frying pan. Sauté for a few minutes until soft.
  • Add potatoes and spread into an even layer.
    Parboiled potatoes are added to the cast iron pan with onions, red peppers, olive oil, and garlic.
  • Add all the spices and seasoning, excluding the vinegar. Stir. Let the potatoes sit and cook here for 5 min. Be sure to observe for too-rapid browning, this will depend on your stove. You don’t want the potatoes to burn but they should begin to turn a golden brown.
    Potatoes, peppers, onion and garlic are sauteed in olive oil until starting to become golden and crisp.
  • After the initial browning takes place use a flat-edged spatula and scrape along the bottom of the pan to stir and somewhat flip the potatoes. No need to be too fussy here. The goal is to get most of the edges of the potatoes to brown eventually. Lower the heat if less browning is needed at this point.
  • After another 3-5 minutes repeat the scrape and stir process. Sauté another 3-5 minutes to let flavors blend and reach desired goldenness is reached. At this time you may need to add another 1 tbs or more of olive oil over all the potatoes to promote browning and help with stickage. Continue cooking until home fries are fully cooked and develop a nice crust on some of the edges. This can take some time and you can cook to your own preference.
  • Add more sea salt and any other seasonings, to taste if desired. Be creative!
  • Add 1 tablespoon or less to taste, of vinegar and stir for a minute to blend. Serve hot. These are delicious served with over-easy eggs on top!
Did you try this recipe and love it? Tag me at Mention @thisnoshtalgiclife or tag #thisnoshtalgiclife