Home-Fried Potatoes

Vickie Parks


Canadians prepare hash browns using diced potatoes, not shredded as is the custom in most regions of the U.S. It's usually served in Canada as part of a hearty breakfast that includes eggs, bacon and buttered toast. But it's a pretty versatile, and Home-Fried Potatoes make a great side dish at dinnertime, too.


★★★★★ 7 votes

10 Min
20 Min
Pan Fry


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  • 4 large
    potatoes (i prefer red potatoes, but yukon golds work well too)
  • 1 Tbsp
    olive oil (more, if needed)
  • ·
  • ·
    black pepper
  • 1 medium
    onion, chopped
  • 1 small
    green or red bell pepper, chopped
  • 1-2 clove
    garlic, minced
  • 3/4 tsp
  • 2 Tbsp
    chopped fresh parsley (or 1 1/2 teaspoons dried parsley)
  • ·
    shredded cheese (oka is a great choice)

How to Make Home-Fried Potatoes


  1. Rinse potato cubes with cold water, drain well, and then cube potatoes.
  2. Heat oil in large skills. Add potatoes, season with salt and pepper, and cook for about 10 minutes, turning frequently.
  3. Add the onion, bell pepper, garlic, paprika, and parsley, and cook until the potatoes are crisp and brown on all sides, about 10 more minutes, stirring frequently to ensure even browning.
  4. During the last few minutes of cooking, spread a handful of shredded cheese on top and continue cooking until the cheese starts to melt. Serve hot.

Printable Recipe Card

About Home-Fried Potatoes

Course/Dish: Other Breakfast, Potatoes
Main Ingredient: Potatoes
Regional Style: Canadian

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