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Diner style home fries are a real treat for a weekend breakfast.
Diner Style Home Fries–An American Classic
From coast to coast in the USA, diner style home fries are on the menu with any egg breakfasts in diners. There’s a good reason for this; they’re simply delicious.
Talking about simplicity, they’re very easy to make too. I’m willing to bet that almost all people have the ingredients you need on hand. No extra shopping or anything fancy. Do you have potatoes, onions and a few simple spices? You got it. You can even prep them ahead too–either just the potatoes or the entire recipe. I can attest to their flavor being just as good, if not better, reheated.
The Proper Potatoes
In a pinch, any old potato will do. However, the best results are obtained with a mealy baking-style potato. Now, that may seem strange since they are so fragile, but it’s the texture you’re after here more than the potato holding it’s shape.
For best results, the potatoes need to be partially cooked. This step can be completed a day or two before you plan to cook the entire recipe. In fact, the potatoes should be cool or even cold when you do the final cooking.
My late husband even used canned potatoes once to make these and they came out pretty good. But for authenticity, Russets or Maris Piper (for UK/EU people) is the way to go.
Cast Iron Is Best
If you have a cast iron skillet, use it for these. It conducts heat very evenly and it’s naturally non-stick. You will get the best results if you use one. Shy away from light-weight non-stick pans as the potatoes will not brown and crisp properly; they’ll burn.
A high-quality cast iron skillet is really an investment because it will last forever and the more you use it, the better it gets.
Diner Style Home Fries
- 1 1/2 lbs russet or Maris piper potatoes
- 1 medium onion chopped
- 3 tbs olive oil divided
- 1 tbs butter
- 2 tsp salt
- 1/2 tsp pepper
- 2 tsp paprika smoked is best
- 1 tsp garlic powder
- Peel potatoes and cut in cubes about 1/2 in/1.25 cm. Place potatoes in a large saucepan and cover with water. Add about 1/2 tsp salt. Bring potatoes to boil and cook for 2 minutes. Drain well and set aside.
- Heat 1 tablespoon of the olive oil in a large skillet over medium heat. Add the onion and saute until the onion is soft--about 5 minutes. Remove onions from the pan and set aside
- Add the remaining 2 tablespoons of oil and butter to the pan. Add the potatoes in a single layer (if possible). Cook without stirring for 10 minutes so the bottoms become brown and crispy.
- Add the onions and seasonings and stir well to combine. If you prefer the potatoes crispier, fry for an additional 5 minutes