Total Time
1hr 20mins
Prep 10 mins
Cook 1 hr 10 mins

Along with eggs and bacon, this makes a hearty, delicious breakfast.

Ingredients Nutrition

Directions

  1. Warm the butter in a 10- to 12-inch cast-iron skillet over medium-low heat.
  2. Stir in the potatoes, and when coated with a bit of butter, season them with salt and pepper and cover the skillet.
  3. Cook for 20 minutes.
  4. Uncover the potatoes and cook for 30 minutes longer, turning them at 10 minute intervals and patting them back down.
  5. When you turn them the first time, stir in the onion, bell peppers, and chili powder.
  6. As the potatoes soften, pat them down more lightly, bringing as much of their surface in contact with the skillet as possible without mashing them.
  7. Cook the potatoes for about 20 minutes longer, turning them at 5-minute intervals.
  8. During the last 10 minutes, bring the heat up to medium and, if you wish, add more salt and pepper.
  9. The home fries are ready when the potato cubes are richly browned and clearly crisp with tender, melting centers.

Reviews

(2)
Most Helpful

Followed this recipe exactly. Used Yukon Gold potatoes and a well-seasoned cat iron skillet. Cooking times given in the recipe are way too long. Potatoes turned out very mushy. Try 10 min at step 3, 15-20 min at step 4 and 10 minutes at step 7. Very flavorful, but recipe needs tweaking as far as times are concerned. Be sure to use a well-seasoned cast iron skillet or non-stick skillet. Potatoes tend to stick somewhat. Used salted butter and seasoned salt instead of chile powder.

Jainagirl August 31, 2006

These were delicious home fries except I found the posted cooking time to be way too long. Perhaps my heat was up a little higher than you use. Nevertheless, this made a wonderful side dish for our pork chop dinner. Used homegrown red potatoes - had no yukon gold or russets on hand. Thanks, Evelyn.

Marie October 31, 2004

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