Fried Breakfast Potatoes

Top view of a red bowl filled with diced crispy breakfast potatoes.

If you love ordering home fries at your favorite breakfast place you'll find this fried breakfast potatoes recipes to be just as good as the diner, if not better!

Course Breakfast, Side Dish

Cuisine American

Diet Gluten Free

Prep Time 25

Cook Time 40

Total Time 1 5

Servings

Calories 223kcal

Author Katie

Equipment

Stove Top
Frying Pan

Ingredients

4 Russet Potatoes diced into even pieces
1 tablespoon Salt for water
2 tablespoon Unsalted Butter
¼ cup White onion diced
¼ teaspoon Season salt
¼ teaspoon Black Pepper
¼ teaspoon Paprika
½ teaspoon Parsley

Instructions

Wash and cut potatoes into cubes. Place in a pot of water with one tablespoon of salt. Bring the water up to a boil (on high heat) then reduce to a simmer (on medium-low heat). Cook for 15-20 minutes until cooked until just tender.
Drain potatoes in a colander and rinse potatoes with cool water for 5 seconds.
Heat a frying pan on medium heat with 2 tablespoons butter. Place the drained potatoes into the melted butter. Begin to fry the potatoes.
Dice the onion and place on top of the potatoes.
Season the potatoes and onions with season salt, black pepper, paprika, and black pepper. Let the potatoes cook on medium heat for a few minutes. Mix and flip potatoes to allow to crisp on all sides. This might need to be done multiple times throughout a 15 minute time span. If potatoes or onions start to burn reduce the heat to medium-low.
Cook until your preferred crispness, serve immediately.

Notes

Peel - If you prefer a smoother breakfast potato you'll want to peel the potatoes before boiling.
Even size - To ensure that all potatoes cook evenly you'll want to cut them to even size. This means you could dice, quarter, slice, or even cube the potatoes. Whichever style you choose you need to commit to that throughout all your cuts.
Boiling - You will want to boil the potatoes prior to frying. Depending on your stove top and the amount of potatoes you make will depend if you need only 15 or 20 minutes to boil. You want the potatoes to be just barely fork tender as they will continue to cook and brown in the frying pan.
Vegetables - I like to add both onions and bell pepper to my pan fried breakfast potatoes. I find that in order to not burn them, I'll add them on top of the potatoes a few minutes after the potatoes have started to fry. This method is key to having cooked but not burnt vegetables.
Reheat - To reheat leftover breakfast potatoes you can microwave them until warm or reheat in a frying pan until crispy and hot.

Nutrition