Sunday Morning Skillet Potatoes:
A Little American Diner Tradition
Howdy.
There’s something about a plate of crispy breakfast potatoes that belongs at an American breakfast table. Golden brown on the outside, tender in the middle, with sweet onions and bell peppers scattered through the skillet.
Nothing complicated. Just good potatoes cooked properly.
Across the United States, you’ll find versions of this dish in diners, breakfast cafés, and home kitchens. They’re often called home fries, particularly in the Northeast, although the name and preparation vary depending on where you are. Some cooks slice their potatoes, others dice them, and plenty of diners toss in onions and peppers.
Unlike hash browns, which are usually made from shredded or finely chopped potatoes, home fries typically begin with larger pieces of potato, often cooked before they hit the frying pan.
That’s the approach we’re taking here.
Parboiling the potatoes gives them a head start, so the centers become tender without spending half the morning in the skillet. After a few minutes in hot oil, the edges turn golden and crisp. Then come the onions, peppers, and a little butter.
The finishing touch is William’s Mill American Heritage All-Purpose Seasoning Salt. Its combination of garlic, mustard, paprika, and herbs gives the potatoes that familiar savory flavor you expect from a proper American breakfast.
And the timing matters. Add the seasoning near the end, when the potatoes are already browned. The spices get a chance to become fragrant without burning.
In a traditional American diner, these potatoes might arrive beside two eggs over easy, a few strips of bacon, toast, and a cup of coffee that’s been refilled three times before you ask.
Here in Finland, they’re just as good alongside fried eggs and makkara.
Breakfast is breakfast.
And whether it’s Sunday morning or Tuesday evening, crispy skillet potatoes rarely need an excuse.
— Wild Bill
Main Street Diner Potatoes
Ingredients
Equipment
Method
- Wash the potatoes and cut into 1.5–2 cm cubes. Leave the skins on or peel if preferred.
- Place the potatoes in a saucepan of boiling water and cook for 5–7 minutes, until just beginning to soften.
- Drain thoroughly and allow the potatoes to steam dry for a few minutes.
- Heat the oil in a large frying pan over medium-high heat.
- Add the potatoes in a single layer. Cook for 8–10 minutes, turning occasionally, until golden and crispy on several sides. Work in batches if necessary.
- Reduce the heat to medium. Add the diced onion, bell pepper, and butter.
- Cook for another 5–7 minutes, stirring occasionally, until the vegetables soften and begin to brown.
- Sprinkle the American Heritage Seasoning Salt evenly over the potatoes and toss to coat.
- Cook for another 1–2 minutes, allowing the seasoning to become fragrant without burning.
- Garnish with chopped parsley if desired and serve immediately.
Notes
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Potato choice: Firm or all-purpose potatoes work well. In Finland, look for yleisperuna or kiinteä peruna. Avoid very floury potatoes, which can break apart during frying.
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Dry the potatoes: Allowing the parboiled potatoes to steam dry helps them develop a better crust.
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Don't overcrowd the pan: The potatoes need contact with the hot surface to brown properly. Cook in batches if your frying pan is too small.
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Season near the end: American Heritage contains garlic, mustard, paprika, and herbs. Adding it toward the end allows the flavors to develop without scorching.
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No extra salt needed: American Heritage is already a seasoning salt.
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Make it a full breakfast: Serve alongside fried eggs, bacon, breakfast sausage, or American biscuits and gravy.
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Storage: Refrigerate leftovers promptly in an airtight container for up to 3 days.
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Reheating: Reheat in a lightly oiled frying pan over medium heat until thoroughly hot and crispy again. A microwave will warm them, but you'll lose much of that crust.
