These super delicious, soft inside, crispy outside easy home fries will be your favorite easy breakfast from now on. The buttery potatoes are the perfect base for bacon, and sunny side up eggs! Soft Yukon gold potatoes + butter, onions, garlic, and paprika = an easy, fast, and most importantly yummy breakfast! Saturday and Sundays are my time to make big diner breakfast and test out new recipes, but this recipe actually comes from my mom.

Mom’s Famous Home Fries

For as long as I can remember she’s made these super delicious home fries for breakfast, along with scrambled eggs, and bacon. Now I do the same, but with sunny side up eggs, so the yolk mixes with the salty buttery potatoes, and it’s AMAZING. Any time she made breakfast for me and Philip over the last five years, we always loved the potatoes the most. I mean home fries are a CLASSIC. Anything you order at the local breakfast diner (which is within walking distance of my house, yes, be jealous) always came with home fries. But don’t tell the chef, I like my mom’s better. Which is why I asked her to teach me her secret, so I could share the deliciousness with you guys!

And the secret? LOTS of butter! I actually ended up cutting some of the butter out before sharing it, but I think it’s just as good. I wanted them to be a little less buttery soft (I know, I’m crazy) and a little more crispy. Mostly because Philip and I love a good crispy potato. And what came out of my experimenting with my mom’s easy home fries recipe, is the perfect, soft but crispy breakfast potatoes. Seriously I’m obsessed with them (and the photos I shot!)

Super Easy Home Fries

And when I say these are super easy, I’m not kidding. It’s one of those meals that require little ingredients, and don’t take up a lot of your time. Which is surprising, because potatoes can be difficult sometimes. Which is why I love the Yukon gold potatoes, they’re a little softer, which means it takes less time to achieve that beautiful buttery soft breakfast potato. And because I’m not trying to spend my entire morning in the kitchen (mostly cause I wake up super hungry and want breakfast ASAP), the Yukon gold potatoes really speed up this recipe.

Soft Inside, Crispy Outside

The best part about these breakfast potatoes is the perfect soft vs crispy combination. The outside of the potatoes, cooking undisturbed in the hot pan, become extra crispy (and a little burned, just they way I like them.) But the inside is so soft and buttery it will melt in your mouth. My mom always went for soft, cooked low and slow, but I, being slightly impatient, and wanting to adjust the recipe to my own (and Philip’s) preferences. I turned up the heat, cut my potatoes smaller, and used a bit less butter. Resulting in the same flavor that my mom has perfected, but my own texture. And really, it’s soooo good. Paired with sunny side up eggs, lots of bacon, and maybe even some hot sauce and it’s one of my favorite go-to breakfasts ever!