Diner Style Home Fried Breakfast Potatoes
This diner style home fried breakfast potato recipe pairs perfectly with any of your favorite breakfast entrees. This is a quick and easy side to fry up perfect for weekend breakfasts or brunches.
Once upon a time, when my kids were little, breakfast was a simple affair.
We’re talking Cheerios, a couple pieces of buttered toast, maybe some quick fluffy scrambled eggs.
But then they grew.
And grew.
And GREW.
Unfortunately so did their appetites.
And that means simple breakfasts were a thing of the past.
I needed to start filling out breakfasts and filling them out fast.
And nothing says filling things out as much as a potato side dish like this diner style home fried breakfast potato recipe.
Not only do they make a yummy side for eggs and omelets but they are a staple in breakfast burritos and casseroles too with their perfectly seasoned crispy exteriors and fluffy creamy insides.
Ingredients
To make these you’ll need:
- Potatoes– Washed Russet potatoes diced into 1/2″ cubes
- Olive oil– Divided
- Butter
- Onion– A medium diced white onion
- Spices– Garlic powder, smoked paprika, salt, and pepper
How to Make
These home fried breakfast potatoes are fairly straight forward.
Add the cut potatoes to a pot, and cover them with water by a 1/2″.
Salt the water and bring it to a boil, letting the potatoes cook for 2 minutes.
Then pour the potatoes into a strainer to drain, and let them rest for 5 full minutes.
Next heat a tablespoon of oil in a large cast iron skillet over medium heat.
When the oil’s nice and hot, stir in the onions and cook until the onions are soft and translucent.
Transfer the cooked onions to a separate plate, and return the skillet to the stove.
Then heat the rest of the oil and the butter in the skillet over medium heat.
When the oil’s nice and hot, add the potatoes and them a bit to evenly coat them.
Spread the potatoes out into a single layer and let them cook for 10 minutes.
Only stir them once half way through, so everything gets nice and crispy.
Season the potatoes with the garlic, paprika, salt and pepper.
Stir in the onions until everything is evenly combined.
Serve immediately, alongside your other breakfast favorites.
Enjoy!
Storing Leftovers
Store leftover home fried breakfast potatoes in an airtight container in the fridge for up to 4 days.
Reheat on the stove top or in the microwave until warm.
What is the difference between home fried breakfast potatoes and hashbrowns?
Both home fried breakfast potatoes and hashbrowns are a type of breakfast potato.
Home fried breakfast potatoes are cut into wedges and thicker.
Hashbrowns are generally shredded potatoes.
Sometimes hashbrowns are formed into a potato patty.
Tips and Tricks
- Liberally salt the water you are boiling the potatoes in. It helps with flavor and texture.
- A mix of butter and oil works best for crispiness and rich flavor but you could use all butter or all oil if you choose.
- Feel free to adjust the seasoning to suit your tastes.
Recipes to Serve with Home Fried Breakfast Potatoes
Diner style home fried breakfast potatoes are a treat with a big old pile of scrambled eggs and bacon.
Make them and enjoy!
Looking for other recipes to serve with these home fried breakfast potatoes?
Try these:
- Sausage Egg & Cheese Breakfast Sliders
- Breakfast Lasagna
- Sausage Egg & Cheese Breakfast Spaghetti
- Breakfast Tacos
- Breakfast Macaroni & Cheese
- Three Cheese Grits Casserole
If you’ve tried this HOME FRIED BREAKFAST POTATO RECIPE, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Diner Style Home Fried Breakfast Potatoes
Ingredients
- 1 1/2 lbs Russet potatoes washed, scrubbed, patted dry, & diced into 1/2" cubes
- 2 tbsp olive oil divided
- 2 tbsp butter
- 1 medium white onion peeled & diced
- 1/2 tsp garlic powder
- 1 tsp smoked paprika
- salt & pepper to taste
Instructions
- Add the potatoes to a pot, and cover with water by a 1/2". Generously salt the water. Bring the mixture to a boil and let the potatoes cook for 2 minutes. our the potatoes into a strainer to drain, and let rest for 5 full minutes.1 1/2 lbs Russet potatoes
- Add 1 tbsp of oil to a large cast iron skillet, and heat it over medium heat. When the oil's nice and hot, stir in the onions. Cook until the onions are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate, and return the skillet to the stove.2 tbsp olive oil, 1 medium white onion
- Add the rest of the oil and the butter to the skillet, again heating over medium heat. When the oil's nice and hot, add the potatoes- tossing evenly to coat with the oil and butter.2 tbsp butter
- Use a spatula to spread the potatoes out into a single layer. Cook for 10-15 minutes, only stirring once half way through, so everything gets nice and crispy.
- Sprinkle to garlic, paprika, salt & pepper evenly out over the potatoes. Add the onions and stir until everything is evenly combined.1/2 tsp garlic powder, 1 tsp smoked paprika, salt & pepper
- Serve immediately, alongside your other breakfast favorites.
Notes
- Liberally salt the water you are boiling the potatoes in. It helps with flavor and texture.
- A mix of butter and oil works best for crispiness and rich flavor but you could use all butter or all oil if you choose.
- Feel free to adjust the seasoning to suit your tastes.
Nutrition
recipe adapted from The Kitchn
These potatoes were so good!! I made them Sunday morning for Father’s Day breakfast for my family. They absolutely loved them! I thought I boiled them a bit too much but my daughter said they were perfect! So easy to make and oh so tasty!! I served then with homemade french toast of which my son made the bread, thick cut hickory bacon and scrambled eggs with cheddar! I had left overs so the next morning I had them with leftover steak and eggs!!
That’s wonderful! We made them for Father’s Day brunch too. I served them with over easy eggs and maple sausage links- per the Hub’s request. I love when something so simple comes loaded with so much flavor :)
Amazeballs
These were the best home fries I have ever made. They really do taste like the potato’s that you would get in a restaurant. Super easy to make too.
Wow, I gotta say with any longer of a preface or sentences with grammatical composition that left me bewildered, I wouldn’t have made it. I really didn’t know if I was ever going to find the recipe In the deep dark reaches of the bottom of this website. However, “derby fries” for whatever reason don’t exist on the internet so these got me close and tasted pretty good.
I’m so sorry for whatever has happened to you to inspire you to treat someone else with such negativity.
The recipe is absolutely wonderful. Reminds me of my favorite diner home fries. Delish!!
Instead of boiling the potatoes first can u put them in microwave instead ,for a few not all the way to cook them just like half way or not recommended?
I haven’t tried that so I can’t ensure the results with the microwave, but if you do please let me know how it works out!
I’ve been trying to use my cast iron skillet more & this was a perfect recipe to practice using it. I’m not “naturally” a good cook so I most enjoy unfussy, simple recipes. This was just that! The dish turned out great; just what I was craving for brunch today. Thanks!