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When I was working my way through college at a local diner, I learned that they used leftover baked potatoes from the dinner menu that they baked the day before. They always made extra baked potatoes so that they could use them for home fries the next morning. I discovered that this was the ‘secret’ to having flaky, crispy home fries. Very easy to make.
Ingredients
- 2 large baking potatoes
- 2 tablespoons butter
- ¼ cup chopped onion
- salt and ground black pepper to taste
Directions
Step 1
Scrub the potatoes well and pierce with a fork. Cook on full power in microwave oven for 5 minutes; turn the potatoes over and cook 5 more minutes. Remove the potatoes from the oven and set aside to cool. Thinly slice the cooled potatoes.
Step 2
Cook and stir the butter and onion in a large skillet over medium heat until the onion is translucent, about 5 minutes. Gently place the potatoes into the skillet and fry, carefully flipping the potatoes a few times, until slices are browned around the edges. Sprinkle with salt and pepper.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 126 | |
| % Daily Value * | |
| Total Fat6g | 8% |
| Saturated Fat4g | 19% |
| Cholesterol15mg | 5% |
| Sodium47mg | 2% |
| Total Carbohydrate17g | 6% |
| Dietary Fiber2g | 8% |
| Total Sugars1g | |
| Protein2g | |
| Vitamin C19mg | 95% |
| Calcium15mg | 1% |
| Iron1mg | 4% |
| Potassium404mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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Similar to how I grew up eating them~but we used bacon drippings instead of butter. The key, I think , is a perfectly seasoned cast iron pan. Nothing healthy about this recipe but they are good!
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Wow — just saw this same “type” of recipe featured on PBS ‘Breakfast Special” and they showed a restaurant in Westerville Ohio I believe it was called Best Sandwiches (?) and the owner said the secret to the home fries is to put bacon drippings on them…made the difference!! thanks for sharing!
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This is almost identical to my mothers recipe, the only real difference is that she adds a little onion powder. Mom boils the potatoes “with their jackets on” the day before and then uses a large dice instead of slices… Super delicious!! Thanks for the recipe 🙂
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Delicious! Easy to prepare. Good, nourishing, home-style cooking. Like several of the others, we used bacon fat saved from cooking bacon. We sliced the potatoes a bit thicker too, works either way. We also made a MAYONNAISE-SOUR CREAM-RANCH DRESSING-GARLIC SAUCE TO PUT ON TOP OF POTATOES AND TO DIP ACCOMPANYING SAUSAGES IN. I CAN’T SAY ENOUGH ABOUT THESE DELICIOUS POTATOES.
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This is the closest to diner style. I made this for my daughter and she loved it. Will make it again for sure!! TY
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I have done this many times with left over potatoes. For true diner type potatoes I would also add color and flavor with a pinch or two of paprika or season salt and garlic powder. And, half the butter can be subtituted for half oil for an even crispier hashbrown.
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I have done this many times with left over potatoes. For true diner type potatoes I would also add color and flavor with a pinch or two of paprika or season salt and garlic powder. And, half the butter can be subtituted for half oil for an even crispier hashbrown.
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Exactly what I was looking for. I had leftover baked potatoes that I wanted to use up. I did add a sprinkle of garlic powder.
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Delish! Have never been happy with my home fries…guess baking before hand was the secret! Thanks so much. I did use more butter than called for =-)
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thanks so much. this is the best “secret” to know i have now gotten so many raves at brunches. hubby always asks if i am “baking extra” when i do potatoes now. i season them with a variety of spices or herbs depending on what they’re to go with. i’ve also done fresh grated parm cheese, and one fine leftover day we used them to make chili cheese fries: stellar.
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These were pretty good. The baked potatoes were a little mashed when I was cutting them. Must have cooked for too long. I had 4 in the microwave and so increased the time to 7 minutes each side…next time I’ll stick with the 5 min.
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not my style
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I thought these were just okay. I tried to make it exactly as written. The potato slices were a bit fragile when frying, and either I didn’t use a full 2 T. of butter, or I needed more, because I thought it was much too dry to fry properly. Since the results were somewhat bland, I added a few drops of habanera sauce after I plated these potatoes. They were okay, just nothing special; I think I’m partial to crispier, slightly wetter/greasier potatoes.
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Great recipe! I cut the potatoes into chunks instead of slices and used vegetable oil in place of butter. SO GOOD!
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Easiest to make, added crumbled veggie bacon over finished dish before serving, also melted veggie cheese over top. My husband raved and raved!
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I cooked these home fries in my cast iron skillet. I actually added two tablespoons of bacon grease to the skillet with the butter when I sauteed the onion as well as a good amount of fresh minced garlic. I sprinkled the potatoes with Johnny’s Seasoning Salt instead of plain salt. The boys flipped over these home fries. I served them with “Egg Flipped Over” and homemade vanilla-glazed chocolate doughnuts. The great thing about home fries is a) they’re really hard to mess up, b) they almost always make for a heartier breakfast, which is key when you’re feeding a husband and two growing boys and c) you can totally make them personal to your family.
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I like potatoes fixed any and all ways… I liked this recipe…but the potato does not get very crispie, they were too mushie… so the next time I made them I added the bacon drippings for crisping and flavor.. also used lawreys seasoning salt… yum
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Be sure you refrigerate the potatoes till you use them. They can spoil just like any food left out too long. These are so good diced, sliced, or shredded.
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Add some green pepper slivers as well!!
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This is how my mom always makes home fries. Sometimes she would leave the skin on and fry some onions to mix in. Delicious!
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Good basic recipe. Whenever I make baked potatoes I always bake a couple of extra potatoes so we can have Home Fries the next day. If you enjoy them extra crispy, like me, add some shortening to the skillet. “Bacon grease” is a must if you’ve made bacon, too. Use a combo of any BG, shortening and butter and you can’t go wrong. (I don’t use vegetable oil, as it tends to make the potatoes bland and “heavy” tasting.)
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I do this often, ever so good. My Mother would cut up raw potato’s and fry, I find they taste so fresh and they don’t take long to do. Add oil and throw in some sliced potato’s , they DON’T have to be in a single layer. Keep flipping them until they are golden brown and most of them are crisp. I sometimes will add chopped onion just before they are done, otherwise it will burn. Use a med-high heat for the potato’s.
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Been doing this for AGES – this makes the BEST home fries ever. If you are doing one of those oversized farmer’s breakfast (which we all need once in a while for comfort food!), you can do this in a tiny bit of bacon grease for flavor – just pour a little off the bacon and into your home fries pan and spread so that it is sparing. You can also bump it up in a big way with green or red pepper along with the onion, chopped ham if you have leftovers, shredded cheddar cheese … use your cabinet and fridge as inspiration!
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This is almost identical to the way I have always made them. Just bake extra potatoes while you are baking for another meal and refrigerate the rest until ready to fry. Leave the skins on for added flavor and color. Thanks!
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Have made my potato’s this way for years and like my Mom, the key is to use bacon grease. Crispy outside and tender inside.
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the secret, which I never knew, is to bake the potatoes first (in the microwave is a great time/oven saver) and cook them on medium in an even amount of bacon grease and butter!
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This is a good way to use up extra baked potatoes. I recommend peeling them first.
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I used onion flakes ans some red pepper to give it some kick. I have a little one, and she hates onions, so I have to sneak them in where I can.
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Delicious. I have been making this for 50 years, but I add chopped bacon and some chopped green pepper to the potatoes while frying in butter and oil. (or chopped chili pepper for a Southwestern diversion – Mary J.)
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i added some bell pepper to the mix and a little red pepper flake and some chopped fresh garlic, good stuff
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Even better use leftover salt potatoes cut in to chunks. Have used for homefries in different kitchens I’ve worked and customers have gone nuts over them
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Well thanks Gowins for making my taters look bad!! My family went nuts on these! And if I’m perfectly honest, I’ll have to admit that I liked them too. I did add a clove or two of garlic, which I thought made them perfect. I think this is a good base. You can add herbs and spices to make these wonderful potatoes yours. I love recipes like this!!
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This has become a weekend breakfast menu item in my home. My husband and I miss our NJ diners living in the south. He loves these home fries and reminds him of a diner in NJ! Delicious! This morning I added a little garlic and paprika. Just perfect, thank you for sharing.
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Simple and good. As you can tell by my picture, I used red potatoes – just a personal preference.
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Easy and delicious way to use up potatoes!
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To make this recipe easier and just as tasty, slice your baked potatoes and place in plastic bag with olive oil, coat and place on cookie sheet lined with non-stick foil, season and bake at 375 -400 until crispy. Enjoy!
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I’ve been making home fries for years and they are delicious when made with bacon grease instead of butter, and, (if you can tolerate) with extra onions. Never tried with baked potatoes, but will now. Thanks for the great recipe.
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We had some leftover grilled potatoes, (recipe from this website)! and i used those for this dish the next day. I made sure to use my cast iron skillet as that makes charring the potatoes to a crisp super easy. I dont mean burning the potatoes, just getting some of the little bits nice and crunchy, and it was good that way.
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I was looking for a way to use leftover Greek lemon roasted potatoes from this site and came upon this recipe. It’s delicious and a great starting point! I cooked the onion in a combo of butter and bacon grease. After the potatoes were about half done frying, I also added just a bit of seasoning salt, smoked paprika and garlic powder along with the salt and pepper. Now I want go get some potatoes just to make this! Excellent recipe, Gowins!
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We really loved this recipe. I wanted mine a little rustic so I caramelized the onions in a little avocado oil , Earth Balance and just a pinch of sugar to speed up the process. I choose to roughly chop the potatoes instead of thinly slicing them and seasoned with just a little Mrs. Dash. This will be a repeat at our house. Thanks for sharing.
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All the years I made breakfast hash browns from scratch I could kick myself. This is the only way I do hash browns now. My family isn’t a big fan of onions with breakfast potatoes so I leave it out. When I make hash browns for another meal I not only add the onions but red peppers as well. I’m not a fan of cooking in a microwave so I always bake extra baked potatoes in the oven. This is so simple. Thank you for a great tip!
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These were yummy, just like I remembered. I didn’t change a thing. Precooking the potatoes is the secret. Thanks for sharing your recipe, Gloria.
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Simple and scrumptious, added a lot of garlic and onion, and a little bit of Italian seasoning.
I salute your dish!!
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Delicious. Cuts down on the time I used to spend frying the potatoes. I use them for my papas con huevos.
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I only had a medium size frying pan, so I added another tablespoon or so of butter to help it all get brown and crispy- but they were delicious and just like the kind in a diner.
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Yummy!!!! I used 5 smaller potatoes and 4 tablespoons of butter. Fried these for about 20 minutes. Super crisp. No ketchup necessary with these fries.
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I made changes:
First of all I boil?not microwave.
Second I cut my potatoes first and then…
Third I soak them in cold water for 20 minutes. Reason? Soaking them removes some of the starch.
Toss them with olive oil & Trader Joe?s Onion Salt and fresh ground black pepper
Transfer to pan with parchment paper and bake @350 for 15-30 minutes depending on size.
Results: moist fries with nice crisp on the outside.
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