Description
Diner Style Home Fried Breakfast Potatoes are crispy, flavorful, and easy to make—perfect for a classic breakfast or brunch. These potatoes are first parboiled for perfect interior texture, then pan-fried with onions, garlic powder, and smoked paprika for a deliciously savory side.
Ingredients
Scale
Potatoes
-
- 1 1/2 lbs Russet potatoes, washed, scrubbed, patted dry, and diced into 1/2″ cubes
Other Ingredients
- 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
- Boil the Potatoes: Add the diced potatoes to a pot and cover with water by a 1/2 inch. Generously salt the water. Bring the pot to a boil and let the potatoes cook for 2 minutes. Pour the potatoes into a strainer to drain and let them rest for 5 full minutes. This step helps the potatoes maintain structure and consistency during frying.
- Cook the Onions: Add 1 tablespoon of olive oil to a large cast iron skillet and heat over medium heat. When the oil is hot, add the onions and cook until they are soft and translucent, about 5 minutes. Transfer the cooked onions to a separate plate and return the skillet to the stove.
- Fry the Potatoes: Add the remaining 1 tablespoon of olive oil and the butter to the skillet, heating over medium heat. Once the oil and butter are hot, add the parboiled potatoes and toss to coat them evenly.
- Crisp the Potatoes: Spread the potatoes out into a single layer using a spatula. Cook for 10-15 minutes, stirring only once halfway through, allowing the potatoes to become crispy on the outside while remaining tender inside.
- Season and Combine: Evenly sprinkle garlic powder, smoked paprika, salt, and pepper over the potatoes. Return the cooked onions to the skillet and stir until everything is well combined and coated in seasoning.
- Serve: Serve the home fried potatoes immediately alongside your favorite breakfast dishes for a classic diner experience.
Notes
- Liberally salt the water when boiling the potatoes for the best flavor and texture.
- A mix of butter and oil produces the crispiest, richest potatoes, but you can use all butter or all oil if preferred.
- Seasoning can be adjusted to your taste—add more or less garlic powder, smoked paprika, or pepper as desired.
- For extra texture, let the potatoes rest after boiling to reduce surface moisture.
- Best served immediately while hot and crispy.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 243
- Sugar: 2g
- Sodium: 174mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 15mg
