Crispy Home Fries with Peppers

Theres something magical about the sound of potatoes hitting a hot cast iron skillet, that sizzle that promises comfort food done right. I learned that after years of making soggy home fries, the secret was simply patience and letting them develop that golden crust without constant stirring.

My uncle ran a small breakfast spot for thirty years, and he swore the parboiling step was what separated his potatoes from everyone elses. After testing this method countless Sunday mornings, I finally understand what he meant.

Ingredients

• Russet potatoes: Their high starch content creates the fluffiest interior and crispest exterior when cooked properly
• Yellow onion: Adds sweetness and depth that balances the savory potatoes beautifully
• Bell peppers: Red and green peppers bring color, crunch, and a fresh vegetable contrast
• Garlic: Minced fresh garlic at the end prevents burning while infusing aromatic flavor throughout
• Smoked paprika: This optional addition adds a subtle smoky depth that makes these taste restaurant quality
• Butter and oil: The combination gives you the high heat tolerance of oil with the rich flavor of butter

Instructions

Parboil the potatoes:

Place diced potatoes in cold water, bring to a boil, and simmer just until fork tender, about 5 minutes. Drain thoroughly and pat them dry, which helps achieve maximum crispiness later.

Heat your skillet:

Warm the oil and butter in a large skillet over medium high heat until shimmering. Cast iron works beautifully here, holding heat evenly for consistent browning.

Create the first crust:

Add potatoes in a single layer and let them cook undisturbed for 4 to 5 minutes. This patience allows a golden brown crust to form on the bottom.

Add vegetables:

Stir in onions and bell peppers, cooking for 8 to 10 minutes while tossing occasionally. You want the vegetables softened and potatoes browned on multiple sides.

Season and finish:

Add garlic, salt, pepper, and spices, stirring constantly for 1 to 2 minutes until fragrant. Taste and adjust seasoning before serving hot.

Save

These became my go to after a friend requested breakfast for dinner and I accidentally made enough to feed an army. Now theyre the most requested item at every weekend brunch I host.

Making Ahead Like A Pro

You can parboil the potatoes up to a day in advance and store them in the refrigerator. This actually helps them dry out further, leading to even better crisping when you finish them in the skillet.

Perfect Pairings

These home fries shine alongside fried eggs and toast, but they also work beautifully inside breakfast burritos. Try topping them with a fried egg and hot sauce for a complete meal.

Customization Ideas

Sweet potatoes make a wonderful variation, though they may need slightly less time in the parboiling stage. Diced jalapeños add a spicy kick that cuts through the richness of the potatoes.

• Swap in olive oil for a different flavor profile
• Add fresh herbs like parsley or chives right before serving
• Try different cheese crumbled on top while still hot

Save

Theres nothing quite like sitting down to a plate of these crispy, golden potatoes. They turn an ordinary morning into something worth savoring.

Recipe FAQs

→ Why parboil potatoes before frying?

Parboiling ensures the inside becomes tender while the exterior develops that coveted crispy crust in the skillet. This technique prevents burnt outsides with raw centers.

→ Can I make these ahead?

Yes! Parboil the potatoes up to a day in advance. Store them drained in the refrigerator, then proceed with skillet cooking when ready to serve.

→ What potatoes work best?

Russet potatoes are ideal for their high starch content, which creates fluffy interiors and crispy exteriors. Yukon Gold also work well for a creamier texture.

→ How do I get maximum crispiness?

Pat potatoes dry thoroughly after parboiling, use a mix of oil and butter, and avoid overcrowding the skillet. Let them cook undisturbed for several minutes before flipping.

→ Can I bake instead of fry?

Yes, spread parboiled, seasoned potatoes and vegetables on a baking sheet and roast at 425°F for 25-30 minutes, flipping halfway through for even browning.

→ How do I adjust the spice level?

Omit cayenne for mild flavor, add diced jalapeños with the vegetables for medium heat, or increase cayenne to 1 teaspoon for a spicier kick.