Easy Skillet Breakfast Potatoes fried up in a cast iron pan are such a simple side dish to make. Often referred to as “home fries” you can skillet fry up your potatoes and enjoy super tender centers and crispy skins. And because you dice these potatoes up small, they cook a lot quicker than other potato side dishes.
Of course diced home fries are always considered a breakfast side dish and are the perfectly seasoned and savory side to a sweet recipe counterpart like french toast casserole, but they also go great to fill you up when you are serving sausage hashbrown casserole as well.
Perfect Skillet Breakfast Potatoes
I mean what’s not to love about fried potatoes as a side dish! These breakfast potatoes take about 25-30 minutes to make and are also a great idea for cast iron camping!
Delicious pan fried herb potatoes, you can follow the recipe as is or make it your own by altering some of the ingredients.
Once you get the hang of how to cook up potatoes, its as simple as adjusting and learning how to season for your own palette. If you do not have access to fresh flavors, you can add dried herbs just fine.
Scroll to the bottom for a printable version of this post, including all measurements and instructions, so you can follow along in your kitchen without being on your phone.
Here is what you need to gather to get started:
- russet potatoes
- vegetable oil
- fresh minced garlic
- fresh parsley
- shredded cheese (optional)
- cast iron pan
RELATED RECIPES: Amish Breakfast Casserole, Sausage Hash Brown Casserole, Biscuits and Gravy Casserole, Cinnamon Apple Breakfast Bake, Strawberry French Toast Casserole, Cracker Barrel Hash Brown Casserole, Ham Hash browns
Can you use any kind of Potato for Skillet Potato?
You can certainly used red potatoes or baby yellow potatoes if you prefer!
Just follow the same process on dicing down and leaving the cleaned skins on.
How to make Home Fries
Wash and scrub potatoes. This step is important as you cannot trust potatoes to not be clean from the store- they come from the ground!
It helps wash some of the grit off.
Slice and then dice potatoes into 1/2″ pieces and place into a skillet. If you cut the pieces too large, they will not cook in the this time period.
Also try to make sure the pieces are even so all potatoes finish at the same time.
Otherwise some are mushy and some are too hard.
Add oil, garlic powder, salt and pepper and mix well to evenly coat all sides of your prepared potatoes.
Heat up diced potatoes on medium, keeping skillet covered for the first 10 minutes so they begin to cook through the middle.
I like to flip mine at 6 minutes (using a metal spatula so it slides easily under the potato) so they are really fried on the bottoms.
I treat them like how I would a crunchy hash brown, flipping over every 6 minutes until tender.
Remove pan cover and continue to cook uncovered potatoes until potatoes are fork tender and skins are left crispy and golden brown.
This usually takes about 20 minutes.
Potatoes Sticking Happens
Note that when you fry potatoes, the skins/potato can stick to the pan. My best results have come to let them cook for 5-6 minutes (don’t let them burn!) and then flipping to get the other side. If you try to flip too soon, they are stick or don’t get crispy.
Refrigeration of Potatoes
There is something that dies out for me when crispy fried potatoes go into the fridge. This is one of those meals I prefer to eat right then, hot off the stove.
That being said, if you do have left over potatoes, they can be stored about 3-4 days in the fridge.
I personally prefer to throw a bit of oil and heat up on the skillet, then dump in and warm my potatoes back up fresh versus putting in the microwave. I haven’t done it but the air fryer might also be a great way to get them back perfect again as well.
How many carbs are in Skillet Potatoes
This always depends on how many you eat right?? I plugged my recipe right into carb manager for an estimation and here is the carb load for this serving size.
As suspected, eating potatoes it not advisable if you are on a low carb, no carb, or keto diet.
Maybe try loaded rice cauliflower recipe instead.
- 4-6 russett potatoes (or 3-4 large)
- 2 tablespoons vegetable oil
- 1 teaspoon garlic powder (or minced fresh garlic is fine to taste)
- 1 teaspoon salt
- 1/4 teaspoon pepper
- fresh parsley, chopped (optional for serving)
- Wash and scrub potatoes. Slice potatoes into 1/2" pieces and place into a skillet. Depending on the size of your potatoes, you may just need 3-4. There are some super large Russets out there!
- Add oil, garlic powder, salt and pepper and mix well to evenly coat. Its ok to add fresh minced garlic over powdered.
- Cover and heat on medium, flipping about every 5-6 minutes to get a good crunch outerlayer. A metal spatula works well for fried potatoes.
- Typically fried potatoes take about 20 minutes (until potatoes are tender) flipping at the 5-6 minute mark 2-3 times.
Potatoes will stick when you fry them but the way we handle it is like hashbrowns. Let them get cooked on one side before constantly flipping. You need a metal spatula to really peel them from the pan and allow the fried to stay ON the potato.
Serving Size:1 Servings
Amount Per Serving: Calories: 337Total Fat: 5gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 385mgCarbohydrates: 68gFiber: 7gSugar: 4gProtein: 8g
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
More Delicious and Amazing Potato Side Dish Recipes
Need more potato side dish recipe options?
- Scalloped Potatoes and Ham
- Funeral Potatoes
- Steakhouse Mashed Potatoes
- Roasted Potatoes (and asparagus)
- Boiled Red Potatoes
- Hasselback Sweet Potatoes
- Potato Casserole