Whole30 Perfect Home Fries
Bring breakfast or brunch to the next level with these irresistible Whole30 Perfect Home Fries! Made with tender russet potatoes, caramelized onions, and sweet red bell peppers, this recipe delivers a symphony of flavors and textures in every bite. The potatoes are parboiled for a soft interior, then pan-fried to golden, crispy perfection, while a simple blend of seasonings like garlic powder and paprika adds a savory kick. Finished with a sprinkle of fresh parsley, these home fries are Whole30-compliant, dairy-free, gluten-free, and packed with wholesome goodness. Ready in just 40 minutes, this crowd-pleaser pairs perfectly with eggs, avocado, or your favorite breakfast protein. Whether you’re meal prepping or serving up something special, these home fries are comfort food done right!
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Recipe Information
Ingredients
- 3 large russet potatoes
- 1 medium yellow onion
- 1 medium red bell pepper
- 3 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 0.5 teaspoon paprika
- 2 tablespoons chopped fresh parsley
Instructions
Peel the russet potatoes and cut them into 1/2-inch cubes.
Place the cubed potatoes in a pot, cover with cold water, and bring to a boil over high heat.
Once boiling, reduce the heat to medium and simmer for about 5-7 minutes until potatoes are slightly tender but not fully cooked.
Drain the potatoes and set aside to cool slightly.
While the potatoes are cooling, finely dice the yellow onion and red bell pepper.
In a large skillet, heat 2 tablespoons of olive oil over medium heat.
Add the diced onion and bell pepper to the skillet and sauté for about 5 minutes, stirring occasionally, until softened.
Transfer the sautéed onion and pepper to a bowl and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil.
Add the drained potatoes to the skillet in a single layer. Let them cook undisturbed for about 5 minutes until the bottoms are golden brown.
Sprinkle the potatoes with salt, black pepper, garlic powder, and paprika.
Gently stir the potatoes and continue cooking for another 10-12 minutes, stirring occasionally, until the potatoes are crispy and fully cooked.
Return the sautéed onion and bell pepper to the skillet and stir to combine.
Cook for an additional 2-3 minutes until everything is heated through.
Remove from heat, sprinkle with chopped fresh parsley, and serve warm.
Nutrition Facts
Calories |
1351 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.9 g | 55% | |
| Saturated Fat | 6.7 g | 34% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2507 mg | 109% | |
| Total Carbohydrate | 218.8 g | 80% | |
| Dietary Fiber | 21.5 g | 77% | |
| Total Sugars | 19.7 g | ||
| Protein | 29.5 g | 59% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 219 mg | 17% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 5680 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
