Home Fries

Breakfast and BrunchGluten-FreeVegetarianPotato

Simple and easy home fries two ways! One recipe starting with raw potatoes, another starting with cooked. Both skillet fried.

Photography Credit: Elise Bauer

We had dueling home fries here the other day, a veritable home-fry cook-off between my mother and father.

Mom makes her fried potatoes sliced, using raw potatoes, and usually serves them as a side when we have fish for dinner.

Home Fries

Dad makes his home fries for breakfast using leftover boiled potatoes from the night before. Both are great.

The raw potatoes tend to brown up better. The cooked potatoes can get a little mushy if you stir them too much. You can easily dress up them up with bell peppers, ham, or bacon. And if you add some egg, you get German farmer’s breakfast.

How do you like your home fries?

Home Fries Recipe

  • Yield: Serves 2-4


For home fries made with raw potatoes


  • 2 large raw Russet potatoes, peeled and thinly sliced (about 1/8-inch thick)
  • 1/2 of one large onion, or 1 medium onion, thinly sliced
  • 3 tablespoons or more of extra virgin olive oil
  • Salt
  • Freshly ground black pepper

For home fries made with cooked potatoes

  • 2 large Russet potatoes, quartered and boiled for 12 minutes in salted water until just cooked through, drained
  • 1/2 of one large onion, or 1 medium onion, thinly sliced
  • 2 tablespoons of extra virgin olive oil
  • 1 tablespoon of bacon fat (optional, omit for vegetarian version)
  • Salt
  • Freshly ground black pepper


Home fries made with raw potatoes

1 Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Place a single layer of potato slices on the bottom of the pan. Add a light layer of sliced onions. Sprinkle with salt and pepper. Add another layer of potatoes, another layer of onion slices, sprinkle again with salt and pepper. Keep layering until you've used up your potatoes and onions.

2 Lower the heat to medium and cover the pan. Let cook for about 10 minutes, until the potato layer at the bottom is nicely browned. You can move aside a little bit with a fork to see if the bottom edges are browned.

3 Gently flip the potatoes over, a section of the pan at a time, so that the layer that was on the top is now on the bottom, and the browned potatoes are now on the top. Add another tablespoon of oil. The oil will help the browning. Cover and let cook for another 5-10 minutes, until the bottom layer is now browned.

4 Once the bottom layer is browned, remove the lid of the pan and let continue to cook for 5 more minutes. This additional cooking will help the potatoes dry out just a little bit more.

Serve immediately. Serves 2-4.


Home fries made with cooked potatoes

1 Cut the cooked potatoes into 1/2-inch slices. Heat 2 tablespoons oil in a medium to large skillet on medium high heat until sizzling. Add sliced onions to pan and cook until softened, 3 to 4 minutes.

2 Add the potato pieces, spread out as much as possible along the bottom of the pan. Sprinkle generously with salt and freshly ground pepper. Cook until nicely browned on the bottom, without stirring (about 7-8 minutes). Add 1 tablespoon bacon fat, or more oil to the pan.

Gently flip the potatoes and cook until the bottom of the flipped potatoes are nicely browned.

Serve immediately.

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Home Fries

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

43 Comments / Reviews

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Did you make it? Rate it!

  1. Kathleen H.

    My mom always made them from raw potatoes and they were good. But, my husband showed me a great variation and that’s the only way I make them now. When the potatoes are done, lay cheese slices or shredded cheese on top. Cover pan and turn off the burner. Wait until cheese is melted to remove the lid. Sooo good!


  2. Rick Grunwald

    Where I grew up home fries were in every small restaurant that served breakfast. They would cut them into 1″ chunks rather than slices

  3. Fran Duma

    What is a “ramp”. Loved reading about my favorite fried potatoes–I’ll try making them again, as I have never been very successful at it!!

    Show Replies (1)
  4. Vanessa

    Thanks, Elise, for posting this recipe. It’s one of those types of cooking that we all should know how to do, in theory, and yet the method sometimes escapes us. Fried potatoes – how easy! And yet I’ve burned more batches, or had half of the potatoes still be raw, than I can count. Your way is the best way I’ve found so far, and this will be my new method of cooking them. All of us home cooks appreciate you very much!

  5. Andrew

    Mom makes them both ways. When we have alot of potatoes, we microwave allot of them. Those we do not eat right away, we put in the fridge. They cut and fry up better (when they are pre cooked), if they are really cold because they firm up. If they are hot or even warm when you gtry to cut them, they mash up and get gummy.

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