If making home fries in the morning seems daunting, you can make them ahead of time and reheat while you’re frying the eggs! I made a double batch that I served with steak, then reheated the leftovers for brunch the following day.
- 2 pounds Idaho potatoes, peeled and cut into 1/2″ cubes
- 1/4 cup red bell pepper, diced
- 1 small yellow onion, diced fine
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 4 tablespoons vegetable oil
- Simmer potatoes in boiling water for 6 minutes, drain.
- Pour vegetable oil in a large, cast iron skillet over medium heat, add potatoes and spread them out. Let them cook for 5 minutes – do not stir them!
- While the potatoes are cooking, measure out the salt, pepper, paprika, and garlic powder in a small bowl, set aside.
- Stir the potatoes, you’ll notice that they are starting to get golden on one side. Add the red pepper and onion. Continue to stir them every 5 minutes, when they begin to crisp up, add half of the seasoning mix.
- Mine took about 20 to 23 minutes to cook, then I seasoned them with the rest of the seasoning mix. Serves 4.
