Your breakfast spread wouldn't be complete without some form of potatoes and these home fries are just what's called for. This procedure gives you boldly flavored potatoes that are crunchy and creamy, with spicy notes that pairs well with mild eggs.
Pick the right spud
For a crisp golden crust on the potatoes, they need to be starchy. The waxy kind, like red potatoes, are less starchy and thus more difficult to make crusty. Yukon Golds are a little starchier, but russets are the best here. They release the most starch, yielding the crunchiest edges; they also absorb flavors wonderfully.
Parboil first, then fry
Trying to pan-fry raw potato cubes can lead to tough exteriors and undercooked insides. Instead, give the potatoes a head start by parboiling: Cover with cold water, bring to a boil, and simmer 2 minutes. Drain well—wet potatoes won't brown well.
Cook veggies separately
Sauté the onion and bell pepper while the potatoes parboil. Try to leave a little crunch on them (texture is half the fun of home fries); it helps to stir them only a couple of times. When they're ready, remove them from the pan and keep warm in a small bowl.
Get the Recipe: Go Big or Go Home Fries
Finish the potatoes
After the veggies are out of the pan, add a layer of oil, and then add the parboiled, well-drained potatoes. Cook them on their own until they're browned and crisp. Finally, combine them with the sautéed vegetables and seasonings. This way, you get maximum crunch and flavor.