50 minutes
A delicious and crispy home fries recipe with Yukon gold potatoes, bell pepper, and onion, perfect for a hearty breakfast or side dish.
Yukon Gold Potatoes, cut in half lengthwise and sliced about 1/3 inch thick
0 lb
tablespoons
Bell Pepper, seeded and cut into 1/2-inch-wide, inch-long pieces
each
Medium Onion, cut into 1/2-inch-wide, inch-long pieces
each
teaspoons
teaspoons
1. Boil Potatoes
Start by placing the sliced potatoes in a pot and covering them with cold water. Bring the water to a boil, then lower the heat and let the potatoes cook for about 15 minutes. You’ll know they’re ready when they can be easily pierced with a fork, but still firm enough to hold their shape. Drain the potatoes and set them aside.
2. Cook Potatoes
Next, heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. Add the potatoes to the skillet and toss them to coat in the oil. Let them cook undisturbed for 5-7 minutes to develop a nice, crispy layer, then flip them occasionally to ensure even browning. Continue cooking for an additional 10 minutes, or until the potatoes are lightly browned and crispy.
3. Add Vegetables
Once the potatoes are browned, add the bell pepper and onion to the skillet. Season with salt and ground black pepper, and add the remaining tablespoon of vegetable oil. Cook the vegetables, stirring often, for about 5-7 minutes until they are softened and starting to caramelize.
4. Serve
When everything is cooked to perfection, cover the skillet to keep the home fries warm until you are ready to serve. Enjoy your Brooklyn-style crispy home fries hot and fresh, with a perfect balance of tender potatoes and flavorful vegetables.
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