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 as a breakfast side dish or added to breakfast burritos and tacos.

Brunch has become increasingly popular, which is great because I love brunch food. However, it also means the lines are often long. This Sunday, skip the brunch lines, make your own at home, and 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. To make these home fries, you need just potatoes, oil, and a few spices.  

Quick and Easy Home Fries Recipe Ingredients

• Potatoes – I like russet potatoes for home fries because their flavor is like a blank canvas, and they crisp up nicely. You can use whatever kind of potatoes you like. Yukon Gold is also a great option, although it tends 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. 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 cumin. The paprika is key to giving them a 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 they 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 recommend peeling the potatoes, dicing, and boiling them until just fork-tender. You can also 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 the 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 carefully dice them right away or allow them to cool first. Dice the potatoes into bite-size pieces or whatever size you prefer.
4. Heat a large skillet over medium heat and add the oil. Let the oil heat up, and then add the potatoes, paprika, granulated garlic, cumin, salt, and pepper. Mix everything together and ensure 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 the potatoes and let them cook on the other side until 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 great in this recipe.
• Can these potatoes be made ahead of time? You can easily make these on the weekend and enjoy them for breakfast each morning. I usually heat them in the microwave or on the stovetop.
• How should these home fries be served? You can serve them as a breakfast or dinner side dish. 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