Mom makes her fried potatoes sliced, using raw potatoes, and usually serves them as a side when we have fish for dinner. Dad makes his home fries for breakfast using leftover boiled potatoes from the night before. Both are great. The raw potatoes tend to brown up better. The cooked potatoes can get a little mushy if you stir them too much. You can easily dress them up with bell peppers, ham, or bacon. And if you add some egg, you get German farmer’s breakfast. How do you like your home fries? Home fries, meanwhile, are sliced potatoes griddled with onions. The potatoes stay in individual pieces. They can be made from raw or cooked potatoes. Home fries and hash browns are what you’ll usually find at an old-style diner served with breakfast. Some places offer one or the other; some offer both.
The Best Potatoes for Home Fries
Russet potatoes are the best potatoes to use for home fries because of their starch content and low moisture content. They brown better than waxy potatoes like red or Yukon gold.
How to Store Leftover Home Fries
Refrigerate leftover home fries in a tightly covered container for 3 to 4 days. We don’t recommend freezing these potatoes, as it changes their consistency after thawing. Reheat them on the stovetop with a little extra olive oil. Or, use your toaster oven or air fryer to heat them through without the need for more oil.
What to Serve With Home Fries
How to Make Bacon in the Oven How to Make the Best Scrambled Eggs Easy Poached Eggs Scrambled Eggs With Kale and Mozzarella Tempeh Bacon
More Potato Recipes You’ll Love!
Baked Potato Soup Sweet Potato Hash Browns Oven-Roasted New Potatoes Crispy Hash Browns Potato Latkes
2 large raw russet potatoes, peeled and thinly sliced (about 1/8-inch thick) 1/2 large onion, or 1 medium onion, thinly sliced 3 tablespoons or more extra virgin olive oil Kosher salt Freshly ground black pepper
For home fries made with cooked potatoes
2 large russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked through, drained 1/2 large onion, or 1 medium onion, thinly sliced 2 tablespoons extra virgin olive oil 1 tablespoon bacon fat (optional, omit for vegetarian version) Salt Freshly ground black pepper
Serve immediately. Serves 2-4. Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned. Serve immediately.
