Southern Home Fries

Ingredients

• 5 Yukon Gold potatoes (Medium; chopped. Hold in cool water to prevent browning.)
• 2 tbsp Butter
• 1 Onion (Medium; chopped.)
• 1 Green pepper (Medium; cored, seeded, and chopped.)
• 2 tbsp Vegetable oil
• 0.5 tsp Garlic powder
• 0.25 tsp Paprika
• Salt (To taste.)
• Black pepper (To taste.)
• 0.25 cup Water

Steps

1. 1

   Place the chopped potatoes in a bowl of cool water while preparing the vegetables. This keeps them from browning and helps remove some surface starch.

2. 2

   Melt the butter in a large skillet over medium heat.

3. 3

   Add the chopped onion and green pepper to the melted butter. Cook until the vegetables are softened and golden brown, about 4 to 5 minutes.

4. 4

   Remove the cooked onion and pepper from the skillet with a slotted spoon and place them on a plate.

5. 5

   Add the vegetable oil to the same skillet.

6. 6

   Drain the potatoes, add them to the skillet, and cook until lightly browned, about 2 to 3 minutes.

7. 7

   Turn the potatoes over and cook until browned on the other side.

8. 8

   Return the onions and peppers to the pan, spreading them over the potatoes.

9. 9

   Season the potatoes and vegetables with salt, black pepper, garlic powder, and paprika. Add the water.

10. 10

    Cover the skillet and reduce the heat to low.

11. 11

    Cook for about 20 minutes, or until the potatoes are tender. Uncover and cook a few minutes longer if desired for even crispier edges.

12. 12

    Serve hot.

Notes

To store, cool completely and refrigerate in an airtight container for up to 4 days, or freeze in a freezer-safe bag or container for up to 2 months. Reheat in a lightly oiled skillet over medium heat, or in a 375°F oven or air fryer. Microwave reheating works but will not keep the potatoes as crisp.

Nutrition per serving

• side dish
• American
• vegetarian
• gluten-free
• skillet
• crispy
• breakfast
• make-ahead