Reviewed: Jul. 28, 2010

This is almost identical to my mothers recipe, the only real difference is that she adds a little onion powder. Mom boils the potatoes "with their jackets on" the day before and then uses a large dice instead of slices... Super delicious!! Thanks for the recipe :)

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89 users found this review helpful

Reviewer:

DEBORAHARV614

Cooking Level: Expert

Home Town: Corry, Pennsylvania, USA

Living In: Victor, New York, USA

Reviewed: Jun. 3, 2012

I cooked these home fries in my cast iron skillet. I actually added two tablespoons of bacon grease to the skillet with the butter when I sauteed the onion as well as a good amount of fresh minced garlic. I sprinkled the potatoes with Johnny's Seasoning Salt instead of plain salt. The boys flipped over these home fries. I served them with "Egg Flipped Over" and homemade vanilla-glazed chocolate doughnuts. The great thing about home fries is a) they're really hard to mess up, b) they almost always make for a heartier breakfast, which is key when you're feeding a husband and two growing boys and c) you can totally make them personal to your family.

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62 users found this review helpful

Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Jul. 26, 2010

Wow -- just saw this same "type" of recipe featured on PBS 'Breakfast Special" and they showed a restaurant in Westerville Ohio I believe it was called Best Sandwiches (?) and the owner said the secret to the home fries is to put bacon drippings on them...made the difference!! thanks for sharing!

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53 users found this review helpful

Reviewer:

slwpk82

Cooking Level: Expert

Reviewed: Oct. 27, 2010

I have done this many times with left over potatoes. For true diner type potatoes I would also add color and flavor with a pinch or two of paprika or season salt and garlic powder. And, half the butter can be subtituted for half oil for an even crispier hashbrown.

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39 users found this review helpful

Reviewer:

Blender Woman

Cooking Level: Expert

Home Town: Detroit, Michigan, USA

Living In: Richmond, Virginia, USA

Reviewed: Jul. 24, 2010

Similar to how I grew up eating them~but we used bacon drippings instead of butter. The key, I think , is a perfectly seasoned cast iron pan. Nothing healthy about this recipe but they are good!

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25 users found this review helpful

Reviewer:

ALECONE

Cooking Level: Intermediate

Living In: York, Pennsylvania, USA

Reviewed: Mar. 5, 2011

thanks so much. this is the best "secret" to know i have now gotten so many raves at brunches. hubby always asks if i am "baking extra" when i do potatoes now. i season them with a variety of spices or herbs depending on what they're to go with. i've also done fresh grated parm cheese, and one fine leftover day we used them to make chili cheese fries: stellar.

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19 users found this review helpful

Reviewer:

michele

Reviewed: Dec. 13, 2010

Exactly what I was looking for. I had leftover baked potatoes that I wanted to use up. I did add a sprinkle of garlic powder.

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14 users found this review helpful

Reviewer:

Tasha

Cooking Level: Intermediate

Home Town: Sherman, Texas, USA

Living In: Zionsville, Pennsylvania, USA

Reviewed: Aug. 2, 2010

Delicious! Easy to prepare. Good, nourishing, home-style cooking. Like several of the others, we used bacon fat saved from cooking bacon. We sliced the potatoes a bit thicker too, works either way. We also made a MAYONNAISE-SOUR CREAM-RANCH DRESSING-GARLIC SAUCE TO PUT ON TOP OF POTATOES AND TO DIP ACCOMPANYING SAUSAGES IN. I CAN'T SAY ENOUGH ABOUT THESE DELICIOUS POTATOES.

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14 users found this review helpful