Quick and Easy Home Fries Recipe

This Home Fries recipe is quick and easy to make and rivals any home fries you might get at a restaurant. Skip the brunch lines and make these instead. They’re great for a breakfast side dish or you can add them to breakfast burritos and tacos.

Brunch has become increasingly popular these days, which is great because I love brunch food, but it also means the lines are often long. This Sunday, skip the brunch lines and make your own at home, and make sure to include these Quick and Easy Home Fries.

Why You’ll Love This Home Fries Recipe!

• They are quick and easy to make. This recipe calls for microwaving the potatoes, rather than boiling them, which really cuts down on prep time.
• They’re versatile and meal-prep friendly. You can enjoy them as a breakfast/brunch side dish or add them to breakfast tacos and burritos. I like to make a big batch on the weekend and then reheat them in the microwave, or on the stovetop, each morning.
• Minimal ingredients are required. All you need to make these Home Fries is potatoes, oil and a few spices.  

Quick and Easy Home Fries Recipe Ingredients

• Potatoes – I like to use russet potatoes for home fries because their flavor is kind of like a blank canvas and they crisp up nicely. You can use whatever kind of potatoes you like, Yukon Gold would also be a great option, although they tend to be sweeter in flavor.
• Oil – I recommend a neutral flavored oil for these home fries, but they will work with olive oil if that is all you have, too. Examples of neutral-flavored oils are: avocado, canola, grapeseed, safflower or sunflower.
• Spices – I like to season my home fries with paprika, granulated garlic and a little bit of cumin. The paprika is key for giving them the nice golden-orange color. 
• Salt and Black Pepper – Season your home fries with salt and black pepper, to taste.  I usually find that potatoes need a bit more salt than I think will.

How To Make Restaurant Style Home Fries

1. Thoroughly wash and dry your potatoes. I like to make these home fries with the skin still on because the skin gets nice and crispy, and it’s much quicker not to peel them! If you prefer to have your potatoes peeled, I would recommend either peeling the potatoes, dicing them and boiling them until just fork-tender OR you can microwave them like normal and then use a potato peeler to peel the skin off.
2. Use a metal fork to carefully prick holes in all sides of the potatoes. Place potatoes on a microwave-safe plate and heat them until fork-tender, but not falling apart. You want the potato to be fully cooked, but also have a little give in the middle. I usually just use the baked-potato button and cook the potatoes for about 2-3 minutes, flip and cook for another 2 minutes or so. You will start to hear them sizzle and you should be able to smell them.
3. The potatoes will be really hot, so you can either carefully dice them right away or allow them to cool first. You want to cut the potatoes into bite-size pieces, you can make them whatever size you like.
4. Heat a large skillet over medium heat and add the oil. Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper. Mix everything together and make sure the potatoes are completely coated with the oil and seasonings. Use a spatula to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them.  
5. Flip potatoes and let cook on the other side until potatoes are golden brown. The longer you cook them, the crispier they’ll get, so it’s up to you.  Sometimes, I like to sprinkle extra salt on them after they’ve finished cooking– totally optional though.

Recipe Frequently Asked Questions

• Are these home fries gluten free? Yes!
• Is this recipe vegan? It is!
• What kind of potatoes are best to use? I recommend using russet potatoes.  They’re usually cheaper than other kinds and work really well for this recipe.
• Can these potatoes be made ahead of time? Yes, you can easily make these on the weekend and enjoy them for breakfast each morning. I usually heat in the microwave or  on the stovetop.
• How should these home fries be served? You can serve them as a side dish at breakfast, or even dinner. You can also add them to breakfast tacos or burritos.

Have a question I didn’t answer? Ask me in the comment section below and I’ll get back to you ASAP.

Looking For More Easy Vegetarian Breakfast Recipes?

Potato Egg and Cheese Breakfast Burritos

Easy Apple Crisp Breakfast Bowls

Loaded Breakfast Stuffed Peppers

Caramelized Apple and Peanut Butter Oatmeal Cups

Chocolate Chip Banana Bread Bars

Quick and Easy Home Fries

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5 from 2 reviews

• Author: She Likes Food
• Total Time: 30 minutes
• Yield: 4-6 1x
• Diet: Vegan

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Description

This Home Fries recipe is quick and easy to make and rivals any home fries you would get at a restaurant! Skip the brunch lines and make these instead! They’re great for a breakfast side dish or you can add them to breakfast burritos and tacos.

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Ingredients

Scale 1x2x3x

• 4 medium sized russet potatoes, about the size of your palm
• 2 tablespoons oil, you can use either olive oil or a neutral flavored oil such as avocado, canola, or grapeseed
• 1 1/2 teaspoons paprika
• 1 teaspoon granulated garlic
• 1/4 teaspoon cumin, or more if desired
• Salt and black pepper, to taste, I used about 1 1/4 teaspoons salt and 1/5 teaspoon black pepper

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Instructions

1. Thoroughly wash and dry your potatoes.  I like to make these home fries with the skin still on because the skin gets nice and crispy, and it’s much quicker not to peel them!
2. Use a metal fork to carefully prick holes in all sides of the potatoes. Place potatoes on a microwave safe plate and microwave potatoes until fork tender, but not falling apart.  You want the potato to be fully cooked but also have a little give in the middle.  I usually just use the baked potato button and cook the potatoes for about 2-3 minutes, flip and cook for another 2 minutes or so.  You will start to hear them sizzling a little and you should be able to smell them.
3. The potatoes will be really hot, so you can either carefully dice them right away or allow them to cool before dicing.  You want to cut the potatoes into bite size pieces, you can make them whatever size you like.
4. Heat a large skillet over medium heat and add the oil.  Let oil heat up and then add the potatoes, paprika, granulated garlic, cumin, salt and pepper.  Mix everything together and make sure the potatoes are completely coated with the oil and seasonings.  Use a spatular to press down the potatoes in a single layer and let them cook for about 3-4 minutes without touching them.
5. Flip potatoes and let cook on the other side until potatoes are golden brown.  The longer you cook them, the crispier they will get, so it’s up to you!  Sometimes I like to sprinkle a little extra salt on them after they’ve finished cooking, totally optional though.

Notes

If you prefer to have your potatoes peeled, I would recommend either peeling the potatoes, dicing them and boiling them until just fork tender OR you can microwave them like normal and then use a potato peeler to peel the skin off.

• Prep Time: 5 mins
• Cook Time: 25 min
• Category: Breakfast, Vegan
• Method: Stovetop, Microwave
• Cuisine: American