Homemade Diced Homefries

These diced small potatoes will get so golden and crispy on the outside, yet soft and tender on the inside.  A perfect accompaniment to eggs to get your morning started right!

Have you ever had the problem of your hash browns (shredded, cubed or frozen) sticking to the pan?  I mean HOW much more infuriating can that be?  I think I went 10+ years not making them.  I basically had PTSD about hash browns at one point.

Well I am here to help you my friends.  That’s the whole point of our website, not only to provide you with some great recipes that will hopefully end up in your families FAVORITE box, but also to help teach a little along the way.

Now I make them so much, I kinda consider myself an expert, sort of.

HOW TO MAKE CRISPY GOLDEN HASH BROWNS:

• First you want to peel and dice some potatoes, preferably organic, into small cubes.  You want to do the same with an onion and a little bell pepper doesn’t hurt either.
• Add some oil and butter to a pan and cook the potatoes.  THE KEY to this being successful on any level is ……

LET THE POTATOES COOK!

• Give them a few minutes to get crispy.  Don’t continue to move them around.  Let them cook.   There is an order to this.  Adding the potatoes first allows them to cook through as they will take the longest to cook.  Cook them over medium/high heat until they begin to brown.
• Adding the onions and peppers next allows them to release moisture which in turn helps keep the potatoes from burning.
• Lastly we add the aromatics like garlic (or anything else you’d like to add … rosemary, Italian seasoning, etc) because they are the most susceptible to burning.

Total time with prep and all should be around 25-30 minutes.

I like to make these hash browns first on lazy Sunday mornings and let them sit in the pan as I fry up some eggs or make some omelets ~ this way the potatoes and onions continue to get crispy without continuing to cook.

Homemade Diced Homefries

---

★★★★★

5 from 2 reviews

Print Recipe

Pin Recipe

Description

These diced small potatoes will get so golden and crispy on the outside, yet soft and tender on the inside. A perfect accompaniment to eggs to get your morning started right!

---

Ingredients

Scale 1x2x3x

• 3 Medium Sized Potatoes, peeled and diced
• 1 Medium Sized Onion, peeled and diced
•  1/c Cup Bell Pepper, color of choice, diced
• 3 Tablespoons Butter
• 1 Tablespoon Olive oil
• Sea salt & Black Pepper to taste

---

Instructions

1. Heat a heavy bottom skillet over medium heat. Add the butter and oil.  When the butter is melted add the potatoes and cook approximately 4-5 minutes.
2. Add the onions and peppers.  Give it a good stir.  Season with salt and pepper. Stir occasionally for another 5 minutes until you begin to see the onions caramelize.
3. Reduce the heat to low and add oil if the pan looks dry or the ingredients are sticking.  Continue cooking until you can poke through the potato easily with a knife and the onions/peppers are deeply caramelized.
4. Serve while hot with eggs, pancakes or whatever breakfast suits your fancy!

WHAT TO SERVE WITH THIS:
4 INGREDIENT BANANA PANCAKES
HASH BROWN WRAPPED VEGETARIAN OMELETTE

Thanks to everyone who found us through Facebook!