Southern Fried Potatoes
Whether you call them Southern fried potatoes, breakfast potatoes, home fries, hash brown potatoes, or something else, this delicious breakfast side is one of our favorite ways to enjoy potatoes! Pan-fried in butter with onions and a little salt & pepper to taste, this simple recipe gives you tasty fried potatoes that are delightfully crisp outside and soft & tender inside.
What Makes This Recipe So Good
- Southern fried potatoes are one of the very best ways to enjoy potatoes if you ask me. I might be a little biased, living in the South and all, but there’s just nothing quite like them! Everyone has their own version, but the general result is reliably the same. The crisp outsides, the fluffy and tender insides, the rich & buttery flavor, the sauteed onions. They’re JUST. SO. GOOD.
- This is such a simple recipe, but you can easily make it a little different every time. I’ve included some flavor variations in the Chef’s Tips section below. You can also change up how you serve them! They go great with eggs, bacon, and ham, of course. You could cover them in gravy, hollandaise, or shredded cheese. Mix in browned sausage crumbles or bits of crispy bacon. Southern fried potatoes can be a simple side or the base of a tasty breakfast bowl. The sky’s the limit!
Russet Potatoes – Southern fried potatoes need that crisp crust, and russet potatoes do it best. For a creamier, softer version, you could use red potatoes or Yukon gold, but know that they won’t get crispy like russets.
Onion – If you really don’t like onions, you could skip them, but I really recommend you don’t! They add a really nice flavor to the breakfast potatoes and in my opinion, the dish really lacks something without them.
- Diced bell peppers are a GREAT add-in for Southern fried potatoes. They just go with all the other ingredients and flavors so well! Just dice them to a similar size as the onions and toss them in the skillet when you add the onions and potatoes. Diced jalapeños would work, too!
- You want the potatoes to develop a light crust, so it’s key that you don’t move them too much. If you do, they won’t have enough time to crisp up!
- For a different flavor, mix up the spices. Smoked paprika, sweet paprika, onion powder, cayenne pepper, and garlic would all be wonderful here. You can also add in fresh or ground herbs like thyme, rosemary, parsley, or chives. Another easy way to add in some extra Southern flavor is to fry the potatoes in a little bacon or sausage grease.
More Potato Recipes You’ll Love
- Southern Smothered Potatoes
- How to Thicken Mashed Potatoes (5 Ways!)
- Sous Vide Potatoes
- Garlic Butter Parsley Potatoes
- Fondant Potatoes
Southern Fried Potatoes
- 2 tablespoons butter
- 2 tablespoons oil olive oil, avocado oil, vegetable oil, etc.
- 4 medium russet potatoes chopped into bite-sized cubes, skin optional
- 1 medium onion diced
- salt to taste
- pepper to taste
- Large skillet with lid
- Heat butter and oil in large skillet over medium heat. Once butter is melted, add cubed potatoes and diced onions to skillet, in one even layer, then season vegetables with salt and pepper to taste.
- Cover skillet with lid. Cook 5 to 6 minutes or until potatoes develop light crust on pan-side.
- Flip potatoes over and cook, uncovered, another 5 minutes or until potatoes are tender with light crust on pan-side. Serve warm.
- Make it Dairy Free/Vegan: Use a vegan butter.
- Make it Paleo: Use ghee instead of butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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