Home Fries



Serving size

about 1 cup
30 Minutes

This recipe can easily be multiplied but does not make very good leftovers.

Home Fries


8 ounces Red potatoes (diced)
1 spray Spray olive oil
1 small White onions (diced)
1/4 tsp. Salt
1 to taste Black pepper


Place the diced potatoes in a glass bowl and put the bowl in the microwave. Set for one minute on high. After the minute is up stir the potatoes and let rest.

Place a large non-stick skillet over medium-high heat. Spray lightly with oil and when the pan is hot add the diced onion. Cook, tossing frequently, until the onions begin to turn a light brown.

While the onions are cooking repeat the first step with the potatoes twice. Cook them for one minute on high, remove the bowl, stir and let rest in between each minute of cooking about 3 minutes.

When the onions have browned add the potatoes, salt and pepper to the pan. Spray lightly with oil one more time and toss the home fries until the potatoes are lightly browned.

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is NOT a low sodium recipe. Those on a low-sodium diet should use the Low Sodium Home Fries recipe.

Recipe Notes

This is a recipe that was inspired by some recent travel. I ordered poached eggs for breakfast at a very fine restaurant thinking that they would be done well. The eggs were great, but as often happens with breakfast food in America, it comes with things you didn’t order — like home fries. They were terrible. Mostly because they were greasy but also because the potatoes were so dry. Mind you, I don’t like an excess amount of fat, and any chef can hide their sins with enough fat and salt, but these were especially oily. And that’s so unnecessary.

Using the spray olive oil and lightly caramelizing the onions and adding the potatoes that have been slightly precooked makes great, healthy home fries. The natural starch in both the onions and potatoes is enough to bind them together slightly. By pre-cooking the potatoes slightly the home fries don’t have to cook too long to be soft on the inside and slightly crispy on the outside. These aren’t just for breakfast. I used them to test the different meals for last week’s review of the seasoned planks. It was a quick and simple dinner and the potatoes let the fish or meat be the star of the meal.

"They [potatoes] are good for boys' cold fingers at suppertime on winter nights."

Marion Harland, 19th C. Home Economist and author