Skillet Breakfast Potatoes | Home Fries

Home fries (or skillet breakfast potatoes) are a special treat in my house on the weekends, but they're also ideal for dinner. Breakfast for dinner will be a hit with a fried or over-easy egg and home fries!

What type of potato is best for this recipe?

I prefer to use Yukon Gold or russet potatoes as they have a high starch content, which means they will cook up with a soft and creamy inner texture, but will get crisp on the outside. I also like to use the potatoes unpeeled, as the skin adds extra texture, but you could peel them if you’d like. Stay away from waxy potatoes, such as red-skinned or fingerlings. They won’t break down as well as Yiukon gold or Russet and therefore will remain firmer, so not the soft and creamy texture you’ll want. 

What’s the difference between skillet fried potatoes, home fries, and hash browns?

The distinction between home fries and hash browns is primarily in how they are sliced. Home fries are diced, whereas hash browns are grated. That distinguishes skillet fried potatoes from hash browns since home fries are cut smaller. If you're in the south, you may hear them referred to as country fried potatoes.

Should You Cook Potatoes Before Frying?

The first time you make this breakfast potatoes recipe, you might be tempted to try it without cooking the potatoes first. And trust me, it never works as well! You don't get that creamy inside and crispy outside if you don't par-boil or cook them first.

I tend to use the microwave for this as it is quick and simple. Another option is to boil the sliced potatoes in some water until they are tender. This means when you are cooking them in the skillet, they don't take as long and there's less chance they will get too brown and hard.

What you need to make Skillet Breakfast Potatoes

• Yukon Gold potatoes,
• Butter
• Bacon
• Medium onion
• Garlic powder
• Salt and fresh black pepper
• Smoked paprika

How to make the recipe

Place the potatoes and 1 Tbs. butter into a microwave-safe container. Cover with plastic wrap and microwave on High for 10 minutes, shaking the container halfway through. If the potatoes aren't tender, continue to cook for 2 minutes at a time until done enough.

Meanwhile, cook the bacon in a cast iron skillet until crisp and golden brown. Remove to a plate.

Add the onion and cook, stirring frequently, until softened, about 5 minutes. Remove from the skillet and set aside with the bacon.

Melt 2 Tbs. butter in the skillet then add the potatoes, pressing gently with a spatula to make a single layer. Cook without moving them for 5 minutes.

Gently flip the potatoes, again pressing into a single layer, and cook the other side for several minutes. Keep flipping and cooking this way until browned and crispy.

Once browned, add the bacon and onions and stir together to heat.

Season with garlic powder, paprika, salt, and pepper then serve while hot.

Storing the recipe

If you do find you make too many potatoes, you can let them cool and store them in the refrigerator for 2-3 days. You could also freeze them in a freezer bag or airtight container. To reheat them, pop them back in the skillet to heat them up and make sure they are crispy again.

Recipe tips

If you want to add more ingredients to the mix, you could add some bell peppers along with the onions. They take a little longer to cook than onions so start cooking them as soon as you start the potatoes to ensure they are tender enough.

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