Reviewed: Apr. 28, 2012

Delicious. I followed another reviewers suggestion to microwave the diced potatoes for 8-10 minutes instead of boiling. Will make again.

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Reviewer:

muchuckles

Reviewed: Apr. 22, 2012

Excellent. Boiling the potatoes first made all the difference, as did cooking the two parts of the recipe separately. Even my picky 12 yr old girl liked it and even ate the bell pepper!

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Reviewer:

Dakota

Living In: Oakland, California, USA

Reviewed: Mar. 12, 2012

The par-boil step is quite crucial, actually. Also, if you have time, refrigerate your par-boiled potatoes to make it easier to handle. Make potatoes in two batches rather than crowd in the pan. This will promote faster cooking and better browning. A dash of chili powder doesn't hurt anything, either.

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Reviewer:

pumaunicorn

Reviewed: Jan. 19, 2012

Delicious! I brought this to a brunch party and the whole tray was gone in about 10 mins. The only thing I changed is after frying on the skillet for about 15mins, the potatoes didnt feel quite done so I put these in the oven at 425degrees for additional 20 mins. Yum!

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Reviewer:

BeeTee

Reviewed: Dec. 31, 2011

These home fries were really tasty once I put them on the table they were gone and this was a fast and easy recipe

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Reviewer:

tasha

Cooking Level: Expert

Living In: Newark, New Jersey, USA

Reviewed: Dec. 30, 2011

A familiy favourite in Australia

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Reviewer:

Matty

Reviewed: Dec. 27, 2011

This recipe was exactly what I was looking for when looking to make breakfast potatoes. I had to leave out quite a few of the ingredients as I was out, but it still came out beautifully. I only ended up using red potatoes, olive oil, salt, pepper, and paprika. I just learned to steam cut up and cubed potatoes in a small amount of water to cook them faster, which is what I did. I also accidentally added minced garlic to the water from changing directions after I had already added minced garlic to the potatoes, but it turned out to be a happy accident.

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Reviewer:

sundrops

Home Town: Marble Falls, Texas, USA

Reviewed: Dec. 8, 2011

Awesome!!!!!!! Microwave the potatoes to insure softness and less cooking time:)

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Reviewer:

Catnip23

Reviewed: Dec. 5, 2011

It's great. It is so simple but very very yummy and natural. I do it the first time this evening. And my kids love it!

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Reviewer:

Honeybee

Cooking Level: Beginning

Reviewed: Oct. 30, 2011

5 stars for the method. I didn't follow this recipe to a tee, I was looking for a method to fix a lot of potatoes for a large group without it taking forever in the skillet. I boiled the potatoes (5#) for 15 minutes as called for, then cooled them and put in ziploc bags to take on my trip. The morning I was to cook breakfast I cut them up, then sauteed the onion and set aside. Then I fried the potatoes with pepper and seasoned salt and added the onions back in when the potatoes had some crisp on them. Resounding success.

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