Sometimes you need breakfast in a hurry, and not just cereal will do. For those weekend days when you want something hearty, but don't have all morning, this quick and easy recipe for home fries is perfect!
Note: This recipe was first published in 2018 and was updated on 2/18/20 with new photos and to make the instructions more clear and informative.
This recipe for "Cheater" Home Fries uses the microwave as a short cut, so you can get these potatoes on the table in less than 20 minutes. Even though they are quick to put together, by using a cast-iron pan to finish the cooking, they are still perfectly crispy and delicious.
And, the best part is that there are a few chunks of down time during this recipe, where you can just let the potatoes do their thing! So, you can scramble up some eggs and toast up some bread in that time. The hearty weekend breakfast you've been craving will be ready before you know it.
Ingredients
You only need a few basic ingredients to make these easy and quick home fries:
- Russet potato: this type of potato is starchy, and will give a creamy texture to the potatoes, which contrasts nicely with the crispy exterior.
- Onion: you can use any type!
- Oil: use a high smoke-point oil, like vegetable oil
- Salt and pepper: I used fine salt in this recipe, so if you want to use coarse grain salt, increase the amount just a bit. This is because due to the smaller grain size, more fine salt will fit into the measuring spoon than coarse salt.
- Paprika: this gives a nice reddish color to the potatoes. You can also use smoked paprika for an interesting smoky twist!
- Dried thyme: this provides a nice herbaceous undertone. Feel free to substitute dried rosemary.
- Cayenne pepper: this is optional if you like a little heat.
- Butter: to add some extra flavor and to help the potatoes brown a little bit more.
Helpful tips
Here are a couple quick tips to help you execute the perfect crispy home fry!
- First of all, it's really helpful to try your best to cut the potatoes into roughly the same shape. (Mine are not perfect but I try!) Even sizes will help the potatoes cook evenly. Here is a visual of the size you are aiming for:
- BE CAREFUL when removing your bowl of potatoes from the microwave, it will be very hot! And some steam will be built up under the cover. So, take caution when taking the lid off after the potatoes have been microwaved.
- Make sure to check the potatoes for doneness after microwaving by seeing if a knife will pierce a potato easily. If they aren't done, microwave for another minute.
- It's super important to press the potatoes down firmly once they are in the pan. This will help ensure a good crust forms on the bottom of the potatoes while they are cooking.
- And remember, NO STIRRING before it's time! This will also make sure the home fries get nice and brown.
If you’ve tried this recipe for Cheater Home Fries, please let me know what you thought about it in the comments down below, I would love to hear from you! You can also follow me on Facebook, Instagram and Pinterest to see more delicious recipes from Nibble and Dine!
And if you need some other breakfast recipes to go with your delicious home fries, try some of these favorites:
- Italian Breakfast Casserole: with Italian sausage and three types of cheese!
- Kiwi Banana Smoothie: easy to make and super thick and refreshing!
- Fried Bologna and Egg Sandwich: crispy fried bologna and runny egg, need I say more?
📖 Recipe
Cheater Home Fries
This quick and easy recipe for home fries uses the microwave to cut down on cook time, but by finishing them in a cast iron skillet, the potatoes still crisp up to a nice golden brown!
- Prep Time: 4 minutes
- Cook Time: 13 minutes
- Total Time: 17 minutes
- Yield: 2-3 servings 1x
- Category: Breakfast
- Method: stove top
- Cuisine: American
Ingredients
- 1 large russet potato
- ½ c. diced onion (about ½ medium onion)
- 1 tbsp. vegetable oil
- 1 tbsp. butter
- ½ tsp. paprika
- ½ tsp. dried thyme
- ½ tsp. fine sea salt, or salt to taste (see note)
- ¼ tsp. pepper
- Pinch cayenne (optional)
Instructions
- Dice potato (no need to peel) into ½ inch cubes. Place in microwave-safe bowl, cover with microwave-safe plastic wrap or a microwave-safe lid with vents. If using plastic wrap, make sure to leave a small space uncovered to act as a vent and that there is at least a 1 inch gap between the potatoes and the plastic wrap. Microwave on high for 5 minutes.
- While the potatoes are cooking, dice the onion and preheat a cast-iron or other heavy-bottom skillet on medium-low heat.
- Remove the potatoes from the microwave (be careful when removing from the microwave, the bowl will be very hot!). Pierce one of the potatoes with a knife - the knife should slide in without much resistance. If not, microwave for another minute.
- Add vegetable oil to the hot pan and swirl around to coat the bottom of the pan. Add in the potatoes in a single layer, push down firmly with a spatula to ensure the most surface area of the potatoes is in contact with the pan. Sprinkle the spices and diced onion over the top.
- Let the potatoes cook for 5 minutes, do not stir. (If the potatoes are getting brown too quickly, turn the heat down.)
- After 5 minutes, add the butter and stir the potatoes until the butter is mostly melted. Press the potatoes down again firmly with the spatula and let cook for another 3 minutes or until potatoes have developed a brown crust. Do not stir during cooking time. Serve immediately for ultimate crispiness!
Notes
This amount of salt was the perfect amount for my tastes, but you may prefer your potatoes a little less salty. If you're not sure, add less at first, then taste the potatoes after they are done cooking and add a sprinkle more if needed.
Erin says
These were delicious! My stove blew out so we are cooking on the grill, slow cooker, and a small camp burner and I wanted to make brunch. The microwave trick meant I could use up less of my propane on the camp burner. I tripled the batch and cooked in the micro 2 minutes longer, and could have maybe done another minute. I probably cooked longer before the first turn in the skillet, and cooked longer after for my larger batch. They didn't all get crispy but that is because I had a large pan with a lot of potatoes and a small burner. I might use half the salt next time and let people salt their own, as they were pretty salty but I loved the other spices (I used mostly regular paprika and a bit of smoked paprika). I will make these even when I have a stove again, as home fries are usually hard to get done enough before they brown too much. Thank you for the recipe and method!
Kate says
Hi Erin! I'm so glad you liked the recipe and were able to scale up the amounts, that is good to know! About the salt amount, I'm sorry they were a little too salty for your taste, salt is pretty subjective and the "correct" amount could also depend on the exact size of the potato you are using. I think I can improve the recipe by adding a note that says "or salt to taste" rather than just giving an exact amount. Thank you for your excellent feedback Erin, and again, I'm so pleased you liked the recipe 🙂
PinkTips McGraw says
it seems like you forgot to add the onion?
Kate says
It's the last part of step 4! I'm sorry if that was confusing, perhaps I should have broken that out into its own step. Thank you for your question and if you end up trying the recipe I hope you enjoy it! 🙂
Carol Besdansky says
I used your 3x calculations and tripled this recipe and these potatoes were incredible!! My family loved them and everyone had seconds!
Kate says
Carol I am so happy that you and your family enjoyed the potatoes! And that's great to know the recipe worked for you in a large batch. Thank you for sharing!
Cynthia C. Henderson says
I don't usually write food reviews, but I tried this recipe a few weeks ago, and it's so easy and delicious. Sometimes now I just have these home fries alone for supper. Thanks for sharing.
Kate says
Cynthia, I am delighted that you took the time to give your feedback on my recipe, it really makes my entire week to hear that someone made one of my recipes and enjoyed it. Thank you so much for sharing! 🙂
Vaughn says
I haven’t tried this yet but regarding the salt question, what about washing the potatoes, drying them thoroughly, applying olive oil to the surface and then sprinkling them with coarse-ground sea salt. Then cut them into 1/2” cubes before microwaving them. (Perhaps using an air fryer would also work if you have one.) finally, transfer them to the skillet to join the onions and spices to finish. What do you think? It might prevent the potatoes from getting too salty since the larger granules would decrease salt adhesion.
Kate says
Hi Vaughn, I love brainstorming recipe ideas so thank you so much for sharing your thoughts with us! I think it may be better to cut the potatoes first and then salt them, that way all the surfaces of the potato will get salted. And I like the idea of using coarse grained salt, I agree this may be an easier way to control the amount of salt. I added that note about oversalting because another reader commented that the amounts I included were too salty for her. So I was just trying to acknowledge that you can adjust the amount of seasoning to suit your personal tastes. If you try out these ideas, I would love to hear how the recipe turned out for you!
Val says
Hi! Would it be possible to prep this and then freeze? Thanks!
Kate says
Hi Val, thank you for your question! Do you mean prep the potatoes and freeze them before cooking? I haven't tried that yet so I am sorry I can't say for sure how it would work out. I did a quick google search, and it seems like freezing uncooked potatoes isn't usually recommended. If you want to freeze the recipe, I would cook it as directed, let it cool down and then freeze it. To reheat, I suggest cooking it on low a skillet with a little bit of oil (be careful of spatter because the potatoes will likely have some ice crystals on them). If you try the recipe please let me know how you like it 🙂
Wyatt R says
I'm late to this recipe but these were incredible, and the microwave shortcut really helped!!
Kate says
Wyatt I'm so happy you enjoyed the home fries! Thank you for your comment 🙂
Vegan Cook says
I tried this recipe, only I made French Fries instead!
I ran an uncooked potato through a metal grid to make fries.
Then I semi cooked the fries in a microwave.
Then I took the fries out of the water I cooked them in, & dried them off with a towel.
I put oil in a skillet & put it on med high heat.
I put the fries in the skillet in a single layer, & let them cook, with a lid on, until brown.
I then flipped all the fries over, to brown the opposite side.
This is a great way to make fries, if you don't have an oven, or don't want to heat up the kitchen if you do have one.
After drying the semi cooked fries, one could season them however they want, before putting them in a skillet to finish cooking.
One might also toss the dried fries in flour, for a crispier or batter dipped fry.
Kate says
I love how you were able to modify the technique in the recipe to create something new! I am definitely going to try your fries technique next time, thank you for sharing!
Lisa says
Excellent recipe! Followed the direction with the exception of a little less salt! The potatoes were soft on the inside and crispy on the outside!
Easy to prepare! Perfect compliment to any meal! Thank you for sharing!
Kate says
So happy you enjoyed the home fries recipe Lisa! And I'm glad you read the note about the salt and were able to adjust it to suit your own needs/tastes. This is one of my oldest recipes - if I wrote it now I would include the weight of the potato so it would be more accurate in terms of the ratio with salt. As I type this, I'm thinking I should update the recipe soon with that info!! Thanks again Lisa for trying my recipe and giving me your feedback, I appreciate it so much!