Southern Home Fries
A tasty mixture of diced potatoes, peppers, onions and seasonings, these Southern Home Fries are great for breakfast, lunch or dinner!
A SOUTHERN POTATO SIDE DISH
I’m honestly not sure how these potatoes got the name ‘Home Fries’. Home Fries are made with diced potatoes, peppers, onions and seasonings. Sometimes folks will just make them with potatoes and onions or just the diced potatoes alone. You can literally serve these for any meal of the day, on their own, or as a side dish to something else. Generally home fries are eaten with breakfast in the south. Home Fries are easy to make and everything is made in one skillet – so less clean up!
FREQUENTLY ASKED QUESTIONS:
Home fries are basically diced potatoes that are cooked in a cast iron skillet until they get a nice, golden crispy outside and are tender on the inside. Home fries can be made with diced onions and/or diced peppers. They are best served at breakfast with eggs or biscuits and gravy.
Hash browns are shredded potatoes that are squeezed to remove excess water then are browned in a skillet. Home fries are cubed or diced potatoes that are combined with onions (and sometimes peppers), seasoned then browned in a skillet.
No. Use any potato you enjoy eating. We like these potatoes for this recipe but you can also use Russet potatoes or even Red potatoes as well.
No. I actually keep the skins on these because with Yukon Gold potatoes the skin is so thin and easy to eat. Just make sure you scrub the potatoes under water to get off any dirt. If you want to peel your potatoes then you absolutely can do that too.
Yes, cajun seasoning or blackening seasoning works well too. You can also just use some paprika, salt, and pepper or a bit of house seasoning (an even mixture of salt, pepper and garlic powder).
These can be stored in an airtight container in the refrigerator where they will keep for up to 1 week. They can be reheated in a skillet with some oil until heated through.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- vegetable oil
- yukon gold potatoes
- bell peppers
- white onion
- garlic
- butter
- creole seasoning
- pepper
- salt
HOW TO MAKE SOUTHERN HOME FRIES:
Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom of the pan. Add the potatoes, bell peppers, and onion.
Toss to coat in the oil.
Cover and cook for 20 minutes, stirring the veggies every few minutes, make sure to scrape the bottom of the skillet so nothing gets stuck. At the 20 minute mark, check to see if the potatoes are cooked through, if they aren’t continue to cook until they are.
Turn the burner up to high and add the garlic, butter, creole seasoning, and black pepper, stir to combine.
Cook an additional 5 minutes or so until you get a char on the potatoes, stirring occasionally.
Taste and add salt if needed, serve immediately.
CRAVING MORE RECIPES? GIVE THESE A TRY!
Southern Home Fries
Ingredients
- 2-3 Tablespoons vegetable oil
- 1 ½ pounds yukon gold potatoes, 1/2 inch diced
- 2 bell peppers, seeded, 1/2 inch diced
- 1 cup white onion, 1/2 inch diced
- 2 cloves garlic, minced
- 2 Tablespoons salted butter
- 1 teaspoon creole seasoning
- ¼ teaspoon black pepper
- salt, to taste
Instructions
- Place a 12-inch cast-iron skillet over medium-high heat. Add 2 tablespoons of oil to the skillet and swirl it around to coat the bottom of the pan. Add the potatoes, bell peppers, and onion,
- Toss to coat in the oil.
- Cover and cook for 20 minutes, stirring the veggies every few minutes, make sure to scrape the bottom of the skillet so nothing gets stuck.
- At the 20 minute mark, check to see if the potatoes are cooked through, if they aren’t continue to cook until they are.
- Turn the burner up to high and add the garlic, butter, creole seasoning, and black pepper, stir to combine.
- Cook an additional 5 minutes or so until you get a char on the potatoes, stirring occasionally. Taste and add salt if needed, serve immediately.
Notes
- We like Yukon Gold potatoes but any can be used.
- You can leave the skins on or peel them.
- Make sure you get a good char on the potatoes, it really makes the recipe.
- The butter is optional.
- Creole seasoning can be substituted, see my suggestions above.
Nutrition
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
