These crispy cast-iron home fries beg to be dipped into runny egg yolks, but they’ll be just as happy paired with a juicy hamburger or a tender steak.
CRISPY SKILLET POTATOES FOR BREAKFAST
Crispy home fries. That’s one thing I look forward to when I go out for breakfast.
I don’t make breakfast potatoes very often, but when I do, it’s always a treat.
Maybe I would fry them up more often if I did the prep the night before.
It’s harder for me to dice potatoes when I’m bleary-eyed and trying to stop my three-year-old from nicking cheese from the fridge.
That’s why I’m going to show you how to make easy skillet potatoes that you can prep in advance so that mornings go smoother.
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And of course, we’re going to make them in a cast-iron skillet.
If you don’t have one of these weighty beasts, don’t sweat it. You can get by without one, but if you’re curious about cooking with cast iron, here’s a learning opportunity.
Mind you, these skillet potatoes don’t need to be saved for the breakfast table. Have them any old time you need a side dish!
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WATCH HOW TO MAKE SKILLET HOME FRIES
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THE BEST SPUDS FOR FRIED BREAKFAST POTATOES
In my books, the ultimate potatoes for home fries are Yukon Gold potatoes.
They’re the most versatile and they stand up well to pan-frying.
Other options to consider are red, russets, and new potatoes.
If you want to learn more about which potatoes work best in your dishes, Taste of Home has a really good article on this.
DO I NEED TO BOIL POTATOES TO MAKE HOME FRIES?
There’s no need!
Parboiling potatoes is an important step to cut down on cooking time, but since our potatoes will be chopped into small 1/2 inch chunks, they won’t take forever to fry up.
SHOULD I PEEL MY POTATOES?
I wouldn’t! Save yourself a bit of time and leave the skins on.
Leaving the potatoes in their jackets will offer more fibre and nutrients, so it’s a double win.
Just be sure to give them a good scrubbing, and if they’re not organic, consider giving them a vinegar soak. This will help to wash off bacteria and any residual chemicals from herbicides and pesticides.
PREPPING THE TATERS FOR A SMOOTHER MORNING
The night before you plan on making these homestyle potatoes, wash the spuds and cube them into 1/2″ chunks.
Since potatoes oxidize once they’re cut, place them in a bowl of cold water and store them in the fridge overnight.
In the morning, drain the potatoes and roll them up in a clean dish towel to dry them off before frying them.
Of course, you can also just dice them first thing in the morning while you drink your coffee.
The choice is yours.
GET THAT SKILLET HOT AND GREASY!
Whether you’re using a cast-iron skillet or a non-stick pan, the first thing you’ll want to do is heat that baby up over medium-high.
When the pan is hot, add your cooking fat.
My favourite cooking fats for these potatoes are those with higher smoke points.
Since I have serious issues with vegetable oils (that’s a topic for another day), my top picks are avocado oil, ghee, beef tallow and duck fat.
Do you have leftover bacon grease? You can use that, too.
If your skillet is good and hot, the oil will heat up right away, meaning the pan is now ready for those little potato cubes.
COOKING THE HOME FRIES
When adding the potatoes, be careful not to crowd them.
This is key if you want crispy potatoes, otherwise, steam will be created and you won’t get toasty home fries.
I have a couple of skillets going when making this classic breakfast side since I don’t have enough room to fit all of the potatoes in my 12″ skillet without overcrowding them.
The other option is to fry the potatoes in two batches.
It’s up to you.
Once the taters are in the skillet, leave them alone.
This might prove tricky if you’re used to stirring things around every couple of minutes, but we want those bad boys to develop a beautiful golden crust.
Wait at least five minutes. Maybe seven if you can hold out that long.
And then stir them around.
From then on, give them a stir every couple of minutes.
It will take around 25-30 minutes in total from the time they hit the hot skillet.
Once the home fries are golden and crispy, it’s time to season them.
SEASONING THE HOME FRIES
Transfer the home fries into a large mixing bowl and toss them with salt, pepper and herbs.
You can really play around here, using your favourite herbs and spices, seasoning to taste.
Use fresh herbs or dried herbs, but if you use fresh, double the amount the recipe gives.
I like using parsley, dill and thyme for my breakfast potato seasoning, but maybe you want to use paprika, chilli powder and cumin.
Follow your taste buds and put your own spin on these fried potatoes.
SERVING SKILLET POTATOES
Once the home fries are seasoned to perfection, it’s time to serve them up.
If you’re not serving them right away, keep them in a warmed oven to keep them hot and ready.
Serve them as a classic breakfast side, or whip up a batch of these home fries for an easy side dish when the pantry is running low on options.
HOW TO STORE AND REHEAT LEFTOVER HOME FRIES
Do you have leftovers?
Store them in an airtight container and refrigerate them for 3-4 days until ready to use.
The best way to warm these is in a hot 375º oven for 10-15 minutes. This keeps the potatoes closer to their original crispy state.
WHY ARE MY POTATOES STICKING TO MY CAST-IRON SKILLET?
There’s a bit of a learning curve when starting out with cast-iron cooking.
Usually, when things stick to a cast-iron pan, it’s for one of the following reasons:
The skilet was too cold.
Not enough time was given for the potatoes to form a golden crust (premature stirring).
The skillet wasn't greasy enough.
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MORE GREAT POTATO RECIPES
Easy Vegetarian Shepherd’s Pie
Creamy Celery Root and Potato Puree
SHOP THIS POST
DID YOU MAKE THIS EASY BREAKFAST POTATO RECIPE?
If you wind up making these home fries for breakfast (or any meal, really), I hope you’ll pop back here to leave a quick review!
You can also tag me on Instagram if that’s how you like to roll.
Do you have any questions? Ask away in the comments below!
INGREDIENTS FOR CRISPY SKILLET HOME FRIES
1 lb potatoes (Yukon Gold, red, new.)
1/2 cup avocado oil (or any fat with a high smoke point)
1 tsp dried parsley
1 tsp dried dill
1 tsp dried thyme
1/4 tsp fresh ground pepper
1/2-1 tsp sea salt (season to taste)
INSTRUCTIONS FOR MAKING CAST-IRON HOME FRIES
Dice the potatoes in 1/2″ chunks
Soak potatoes in cold water overnight so they’re ready to go in the morning (OPTIONAL)
Heat a couple of skillets over medium-high heat (or fry the potatoes in two batches, in which case, use half the oil) and add the oil when hot, dividing it between two pans.
Add the potatoes in a single layer, being careful not to overcrowd the skillet(s).
Sear the potatoes for 5-7 minutes. Do not stir them during this time. We want them to develop a nice golden crust!
Once the potatoes are toasty on the bottom, stir them around every couple of minutes. It will take around 20 minutes after the initial sear.
Test the potatoes for doneness with a fork, then transfer them to a large mixing bowl.
Season the potatoes to taste with salt, pepper and herbs. If using fresh herbs, double the amount. You can also season the home fries with whatever spices you’d like.
Serve immediately, or keep warm in a hot oven until ready to serve.
PRINTABLE CAST-IRON HOME FRIES RECIPE
Crispy Cast-Iron Home Fries
- 2 x 10" cast-iron skillets (or one, if you cook the potatoes in two batches)
- Large mixing bowl
- 1 lb potatoes Yukon Gold, red, new, etc.
- 1/2 cup avocado oil (or any fat with a high smoke point)
- 1 tsp dried parsley
- 1 tsp dried dill
- 1 tsp dried thyme
- 1/4 tsp fresh ground pepper
- 1/2-1 tsp sea salt season to taste
- Dice the potatoes in 1/2″ chunks
- Soak potatoes in cold water overnight so they're ready to go in the morning (OPTIONAL)
- If you soak the potatoes overnight, drain them the next day and roll them up in a clean dish towel, drying them off as much as possible.
- Heat a couple of skillets over medium-high heat (or fry the potatoes in two batches, in which case, use half the oil) and add the oil when hot, dividing it between two pans.
- Add the potatoes in a single layer, being careful not to overcrowd the skillet(s).
- Sear the potatoes for 5-7 minutes. Do not stir them during this time. We want them to develop a nice golden crust!
- Once the potatoes are toasty on the bottom, stir them around every couple of minutes. It will take around 20 minutes after the initial sear.
- Test the potatoes for doneness with a fork, then transfer them to a large mixing bowl.
- Season the potatoes to taste with salt, pepper and herbs. If using fresh herbs, double the amount. You can also season the home fries with whatever spices you'd like.
- Serve immediately, or keep warm in a hot oven until ready to serve.
I usually just make potatoes with salt, so I’ll have to try your herb combination. So simple, but sounds and looks amazing!
It doesn’t get more simple than plain salt 🙂
Yum!!!! These skillet fries look so good, Sylvia!! Great job! 🙌🏻❤️
This looks so good! I will try it with my cast-iron skillet and I will add those delicious herbs. Thank you so much for sharing!
Feel free to play around with the recipe a bit! Dill, parsley and thyme go great together, but rosemary goes great with potatoes, too 🙂
I love anything that comes out of a cast iron skillet and these potatoes look amazing. Thank you for this delicious recipe and super informative post!
You and I both, Anja! Nothing beats cast-iron cookware.
So yummy! Thanks for this great recipe.
I’m so glad you liked it!
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