I love that this home fries recipe only calls for a handful of ingredients, most of which are already in my pantry. Learning how to make home fries has made me the hero of breakfast! They are super simple for me to cook up anytime one of the kids gets a craving.
How to Store and Reheat
Once cooked, I let the home fries cool completely, then store leftovers in an airtight container. We keep them in the fridge for up to 3 days. Freeze these home fries in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating in a warm skillet with more butter to help them crisp.
Serving Suggestions
These classic diner-style home fries go well with all our favorite breakfast foods! I love to serve them with a stack of buttermilk pancakes, scrambled eggs, buttery toast, crispy brown sugar bacon, and plenty of iced coffee. They also make a great side for steak and eggs, a breakfast burger, or these croissant breakfast sandwiches.
How to Make Home Fries Step by Step
Boil the Potatoes: Place 1½ pounds of Yukon Gold potatoes in a medium pot and cover with cold water. Add 1 tablespoon of kosher salt and 1 tablespoon of distilled white vinegar. Stir well. Set the heat to high and boil the potatoes until just tender (approximately 5 minutes after water has reached a boil). Drain and cool. Sauté the Onion: While the potatoes cool, heat 1 tablespoon of oil and 1 tablespoon of butter in a large skillet set over medium heat just until the oil shimmers. Add 1 diced sweet yellow onion, sprinkle with salt and pepper, and cook until translucent and tender, about 3-4 minutes. Transfer to a paper towel-lined plate and remove the skillet from the heat. Cut the Potatoes: Cut the potatoes into quarters. Place in a bowl and toss with 1 tablespoon of oil. Cook the Potatoes: Set the skillet back over medium heat and add 1 tablespoon of oil and 1 tablespoon of butter. Heat the oil and butter until the oil shimmers, then add the quartered potatoes. Season the potatoes with salt and pepper, and cook in a single layer until crispy and lightly browned on the bottom, about 6 minutes. Season the Potatoes: Add the cooked onions and 1-2 teaspoons of minced fresh thyme to the potatoes; toss and season to taste. If desired, add cilantro, parsley, or chives. Serve immediately.
More Potato Side Dishes We Love
Instant Pot Scalloped Potatoes Au Gratin Potatoes Crockpot Potato Casserole Air Fryer Potato Wedges Garlic Parmesan Sweet Potato Fries Roasted Red Potatoes with Bacon Twice Baked Potato Casserole
