Skillet Breakfast Potatoes | Home Fries
In my house, home fries (or skillet breakfast potatoes) are a welcomed treat on the weekends, but honestly, they are great for dinner, too. Add a fried or over-easy egg, and breakfast for dinner will be a big hit!
Prep Time10 minutes mins
Cook Time20 minutes mins
Course: Breakfast and Brunch
Cuisine: American
Servings: 5 servings
Calories: 254kcal
- 2 lb. Yukon Gold potatoes, scrubbed, and cut into ½ to ¾-inch cubes
- 3 Tbs. butter
- 4 slices bacon, chopped
- 1 medium onion, finely chopped
- ¼ tsp. garlic powder
- Salt and fresh ground pepper to taste
- Smoked or regular paprika, to taste
Put the potatoes and 1 Tbs. butter into a microwave-safe bowl. Cover tightly with plastic wrap and microwave on High for 10 minutes, shake the bowl halfway through. (If the potatoes are not tender, continue to microwave at 2 minute intervals.)
Meanwhile, cook the bacon until brown and crispy. Remove to plate. Add the onion and cook, stirring often, until softened, about 5 minutes. Remove to plate with the bacon.
Melt the remaining 2 Tbs. butter in the skillet. Add the potatoes to the skillet, press into a single layer with a spatula, and cook undisturbed for 5 minutes. Flip and stir the potatoes, press into a single layer and cook undisturbed for several minutes. Continue to flip, stir and press into singe layer until the potatoes are browned and crispy.
Add the bacon and onions to the potatoes and cook, stirring, until heated through. Season with the garlic powder, salt, pepper, and paprika. Serve hot.
Calories: 254kcal | Carbohydrates: 28.7g | Protein: 5.8g | Fat: 13.4g | Cholesterol: 27.6mg | Sodium: 522.1mg | Sugar: 2.3g