Description
Quick and Easy Home Fries are crispy, golden potatoes perfect as a breakfast side or accompaniment to any meal. Made with simple ingredients, they come together in under 30 minutes.
Ingredients
3 medium russet potatoes, cubed
3 tablespoons butter or margarine
Salt and ground black pepper to taste
Instructions
- Gather all ingredients before starting.
- Rinse potato cubes with cold water and drain well to remove excess starch.
- Melt butter in a large skillet over medium heat. Add potatoes, season with salt and pepper, and mix well.
- Cover skillet and cook for 10 minutes, allowing potatoes to soften.
- Remove lid and cook, turning frequently, until potatoes are browned and crispy on all sides, about 10 more minutes.
- Serve hot and enjoy!
Notes
Use shredded potatoes for crispier hash browns.
Add fresh herbs like rosemary, thyme, or parsley for extra flavor.
Season with paprika, chili powder, or cayenne for a spicy kick.
Include diced bell peppers or onions to make a hearty breakfast hash.
Store leftovers in airtight container in fridge up to 3 days.
Reheat in skillet over medium heat to restore crispiness; avoid microwave.
Russet potatoes are best for crispiness; Yukon Gold or red potatoes offer creamier texture.
Rinsing removes starch to prevent sticking and improve crispiness.
Cut and rinse potatoes can be stored in water in fridge for up to 24 hours.
Cook uncovered longer and avoid overcrowding to ensure crispiness.
Oven roasting at 425°F for 25-30 minutes is an alternative method.
Butter adds flavor and crispness, but oil can substitute.
Use enough fat and hot skillet to prevent sticking.
Add cheese near end of cooking for cheesy flavor.
Naturally gluten-free with these ingredients.
Cool completely before storing leftovers.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 15mg
