My first job was as a dishwasher in a local diner. It was hard work, but a lot of fun; the owners encouraged me to finish my cleaning quickly so I could learn to prep and cook. That early exposure shaped the way I think about simple, well-prepared food — especially diner classics.
Despite their simplicity, exceptional home fries are surprising hard to find. Truly great home fries should be hot, crisp, and deeply flavorful, not deep fried or those soft, pre-made versions that too often appear on the plate. Once you’ve experienced the real thing — potatoes cooked with care and attention — you never settle for anything less.
Homefries for beginners
Home fries are a true staple of American diner cooking — a humble side dish with a long history on breakfast plates across the country. Their roots trace back to early American cooking, when leftover potatoes were repurposed into hearty skillet dishes. Chefs love 'total utilization'!
As diners and lunch counters became part of everyday life in the early 20th century, delicious, rustic home fries evolved into the crisp, griddled potatoes we now associate with as part of proper American 'eggs anyway' breakfast.
Perfecting them requires an understanding of potato starches, moisture control, heat and browning — the same fundamentals I first learned in a small diner kitchen where I worked as a teenager.
This blog is a celebration of that craft — potatoes cooked with care, patience, and respect for one of the great classics of diner cuisine.
Home Fries
Prep Time: 60 min
Cooking Time: 10 min
Yield: 4 portions
Ingredients
4 ea Idaho (Russet) potatoes, baked and cool
4 Tbsp Onion, minced; Sweet or Spanish
4 Tbsp Clarified butter
1/4 tsp Paprika Sweet
t.t. Kosher Salt, Black pepper
4 Tbsp Sour cream, salsa, hot sauce etc...
How to Prepare Home Fries
Step 1
Set up mise en place of the ingredients for the home fries. Some additions are shredded cheese, ham, bacon, veggies...
Peel the baked potato, slice the potato into 1/3 inch slices (not cubes). I like to bake the skins with sharp cheddar-yum.
Step 2
Heat a cast iron pan and add a small amount of fat (butter, oil, lard etc..) and add the onions immediately.
Move the onions around with a wooden spoon to avoid burning.
Step 3
Add the potatoes, season with salt and pepper. I like to add a little paprika for spice and color. Add a little more fat if it looks dry.
Cook until the potatoes are golden brown, about 6 minutes as medium heat. Serve immediately.
Step 4
Enjoy with eggs; I like to add a little ketchup or hot sauce...
