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Apparently, when I was a young boy, I really loved when my older sister (she’s eleven years older than me) would make these potatoes for me.  Apparently, early Saturday morning cartoons could not be fully enjoyed if I hadn’t earlier bugged her into cooking me this breakfast.

Undoubtedly, she loved me, and wanted to make me happy and spend quality time with me.  Undoubtedly, it didn’t hurt that there were only, like, three ingredients, so making it was no big deal for a teenager.

If she can make it, so can you!  And hopefully you fill it with as much love as she did!

Another great thing about this dish is how adaptable it is.  Keep it bare bones if you want the traditional, comfort food meal it aspires to be.  But add something to the mix, if the mood strikes.  This weekend I had some kabocha squash on hand, so I threw that in.  This Home Fries & Squash variation is included below in Steps 6-10.

Cubed potato home fries on a white plate.

Crispy Home Fries Recipe

5 from 1 vote
Prep: 5 mins
Cook: 15 mins
Total: 20 mins
Servings: 2 servings
Crispy home fries are a tasty naturally vegan breakfast potato recipe the whole family will love. They make a perfect pair for your favorite tofu scramble or a great addition to a breakfast taco. Made with only four ingredients they are an easy to make recipe that any level cook can accomplish.

Ingredients 

  • 1 ½ tablespoons of canola/vegetable oil
  • 1 large russet potato chopped
  • ½ medium sweet onion thinly sliced
  • Black pepper to taste
  • Salt to taste
  • 1-3 teaspoons of lime juice
  • ½ - 1 teaspoons of lime zest
  • Ketchup optional

Instructions 

  • In a large skillet over low to medium heat, add enough oil to cover the bottom of the skillet.
  • When the oil is heated through after a few seconds, add potatoes and onions. Mix around to coat in oil. Cover with lid and cook for 10 to 13 minutes. Stir occasionally. After 6 or 7 minutes, add a couple shakes of pepper and salt.
  • When the potatoes are tender enough to be split with a spatula without too much effort, take off the lid, and turn up the heat to start browning the potatoes and onions. Cook for another 5 to 7 minutes, stirring enough to brown them all over. During this part, squeeze the juice of up to half a lime in--up to your tastes. A minute or two before removing from heat, add more pepper and salt to taste.
  • Serve it up with ketchup if you want to keep it classy and classic. Also, grate some lime zest right on top.

Notes

Don't skip the lime! It's the home fries seasoning that makes these crispy home fries unique!
Stir while cooking. This keeps the potatoes and onions from burning.
Cover with a lid. Keeping the heat in the pan will help the potatoes cook more quickly.
Store leftovers in the fridge for up to five days. Reheat in a skillet with a bit more oil or spread them on a baking tray and heat in the oven.

Nutrition

Calories: 285kcalCarbohydrates: 45gProtein: 5gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 17mgPotassium: 1215mgFiber: 6gSugar: 5gVitamin A: 1544IUVitamin C: 53mgCalcium: 61mgIron: 2mg

Disclaimer: Although plantbasedonabudget.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Plantbasedonabudget.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Matthew Smith
Course: Breakfast
Cuisine: American
Method: Stovetop
Diet: Vegan
Keywords: crispy home fries, vegan breakfast potatoes, vegan potato recipe
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂
About

Matthew Smith

A former math teacher, Matt is now cooking up food in a vegan restaurant in Berkeley, CA. More than 5 years into his vegan journey, he loves sharing tasty, compassionate, and healthful food with friends and family–and strangers, too, sometimes!

More about Matthew Smith

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