Reviewed: Nov. 2, 2009

I tried something a bit different: 2 potatoes for my fiance and I of which I popped them in the microwave for no more than 3 minutes (i would peel them beforehand if you don't like the skins). While they're in the microwave, I preheated a nonstick skillet with both butter and olive oil PAM spray on Medium. Added the cubed potatoes and turned up the heat to HIGH to make them real crispy (on my oven it's a 8 out of 9). Once most of the sides were really crispy I began to add the seasonings: parsley, oregano, parmesan cheese, salt, pepper, and garlic powder. DELISH! We served them with a side of ketchup and will definately be making these again!

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krazycook

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Reviewed: Oct. 27, 2009

Now these are REAL home fries!

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Alix

Cooking Level: Intermediate

Home Town: Arlington, Virginia, USA

Living In: Springfield, Virginia, USA

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Reviewed: Oct. 18, 2009

These were excellent. We had them with the Authentic Mexican Breakfast Tacos from this site. I added a dash of cumin and a dash of garlic powder, but besides that followed the recipe.

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ginniej

Cooking Level: Intermediate

Home Town: Greenfield, Massachusetts, USA

Living In: Forest Hills, New York, USA

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Reviewed: Aug. 20, 2009

Loved these, I'm a big potatoe fan so these were right up my alley. Took a little long to cook but totally worth it

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Sarah Davenport

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Reviewed: Jul. 19, 2009

These taste a lot like the pan fried potatoes I get at a local German restaurant. Very Yummy!!! Next time I will try just making the potatoes without the bell pepper and onions.

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javabean

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Reviewed: Jul. 18, 2009

I cook this quite often. Sometimes I add tomatoes or fresh herbs and green onions to jazz it up! My family looooves this recipe!

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Jacoria Little

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

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Reviewed: Jul. 4, 2009

Very good. I used half red and half green pepper for colour, substituted some fresh cilantro for the parsley, and added 5-6 drops of hot sauce for kick, but otherwise followed the recipe. Will definitely make this again.

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Dave W.

Cooking Level: Intermediate

Living In: Fredericton, New Brunswick, Canada

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Reviewed: Jun. 27, 2009

pretty good.

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DEBBIE

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2009

This is a decent recipe, and the flavor is all there. I didn't have a green pepper so I used a red one- and it was still delicious! I would just caution that the potatoes might need a little more than 10 minutes of pan cooking to be well done and even a little pan-crunchy on the edges. I really liked this recipe!

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DOLCE7VITA

Cooking Level: Beginning

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Reviewed: Jun. 12, 2009

I just made this for breakfast and it was delicious! I used whatever was on hand so I made it with russet potatoes, garlic, onions and leftover ham. Microwaved the potatoes to save time, then pan fried the potatoes separately from the onions/garlic and it turned out brown and crisp! Just make sure the potatoes are dryish. A pinch of salt/pepper and ham added a lot of flavour to the dish. Will make it for my husband tomorrow! He's going to love it.

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Diadiva

Cooking Level: Intermediate

Home Town: Singapore, Central Region, Singapore

Living In: Suffolk, Virginia, USA

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Reviewed: May 11, 2009

A big hit at the brunch I hosted!!!

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elisa

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Reviewed: Apr. 8, 2009

these potatoes are so! good! I will definitely make these again. Also, when you make baked potatoes make some extra and then the next day or so you can have these, by just cutting up the leftover baked potatoes. makes them really quick.

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i<3mydog

Cooking Level: Intermediate

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Reviewed: Mar. 29, 2009

I love these potatoes. You can do just about anything you want with adding or subtracting ingriedients. Very good.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 28, 2009

Great way to make homefries a little bit faster. I omitted the green pepper and cooked in a cast iron skillet so i could use less oil.

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Kangal Gal

Cooking Level: Expert

Home Town: Palmerton, Pennsylvania, USA

Living In: Laconia, New Hampshire, USA

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Reviewed: Mar. 23, 2009

These tasted great with some cumin, but I had to fry the potatoes a loooong time -maybe 30-35 minutes- before they even started to brown, and then an additional 10 minutes before they looked ready to eat. Anybody have any idea why? I only rate the recipe lower because I was expecting a shorter cooking time.

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Ashtaroth42

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Reviewed: Feb. 22, 2009

Pretty good. My potatoes took much longer to cook than the recipe states, which threw off the timing of the rest of the meal, but the taste was fine. Thanks!

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susiekew

Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

Living In: Hamilton, Ontario, Canada

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Reviewed: Feb. 10, 2009

Ive been craving breafast for dinner for a while and decided to go searching. While I did think it was good..I would have liked it alot better if my potatoes were at least a little crispy. I followed directions excalty..and if I do make again I will put them in the oven.

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CookerHooker

Cooking Level: Intermediate

Home Town: Buffalo, New York, USA

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Reviewed: Jan. 24, 2009

We loved these. A tasty side dish to any meat.

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Larababe

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

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Reviewed: Jan. 19, 2009

It came out so perfect!! I added a touch a latina flavor by adding a pouch of " Sazon Goya with culantro and achiote". It gave it a nice color so it doesnt look so pale anda nice extra taste. Dont over cook the potatoes because once you add all the ingredients to it, it will break apart. Once I added all the seasoning to it I lowered the heat all the way and left it in the pot for an extra 7 minutes so it can take up in all the flavor. Make sure you mix it every so often so every potato has a nice flavor!

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