Make Perfect Diner-Style Potatoes at Home In Just 3 Steps

I’ve lived in Germany for nearly eight years now, and I often get asked what I miss most from the States. I used to say my favorite snack food of all time, Cheez-It, which has no equivalent that I’ve ever found.

I was recently looking back at some photos from trips home and came across plates of eggs, triangles of toast, well-done hashbrowns, and a never-ending cup of coffee in my mom’s hand with a giant blueberry pancake just off to the side. I’ve realized that there’s a whole category of restaurants that I miss on a much deeper level than any processed snack food: the classic American diner.

I feel confident that the feeling of sliding into a vinyl-lined booth or perching at the counter watching eggs and hashbrowns fry up on the flat top could never be recreated outside of a diner, and is something just about every American expat has a soft spot for.

Even though Germany has its own great breakfast potatoes, I developed these diner-style potatoes in an effort to capture the essence of an American diner no matter whether you’re just around the corner from your local spot or halfway around the world (like me).

Tips for Making the Very Best Breakfast Potatoes

There are a lot of different ways to approach breakfast potatoes, but if you’re looking for a base recipe and technique to build off of, this is it. Here are the key steps to making the very best diner-style breakfast potatoes:

• Use starchy potatoes: Waxy potatoes will never give you that perfect fluffy, sort of soft interior that you want in a breakfast potato, so choosing a floury potato high in starch like russet is key.
• Soak the potatoes: This might seem counterintuitive, but soaking the chopped potatoes in cold water for 15 to 30 minutes will actually help the potatoes get extra crispy later. This is a trick often used for French fries. It removes some of the starch from the potato to get a really nice golden exterior. Make sure to dry the potatoes well with a clean kitchen towel before using.
• Use a preheated cast iron pan (and don’t overcrowd it): If you have a cast iron pan, this is the ideal place to use it because it holds heat really well, allowing all of the potatoes, from the middle to edges of the skillet, to brown evenly. 
• Do not disturb: You must let the potatoes cook undisturbed on the first side until they are deeply golden. This leverages the preheated pan and hot oil to make a crisp finish. Once the first side is done, the potatoes should be able to be tossed around easily. If you notice they’re sticking, stop tossing and let them cook more. Once they’re properly browned, they will release from the pan on their own, so you should never need to scrape them off the pan or use force to toss them.

Easy Variations To Try

It’s easy to make this base breakfast potato recipe your own. Some diners add: chopped onion and bell pepper to their breakfast potatoes. Take a page from your favorite diner and add them in after the potatoes have had the chance to brown deeply on one side.

If you have a favorite spice mix, try it here! Fresh herbs like thyme, rosemary and oregano are always an exceptional pairing with potatoes, too. You can also top your perfectly cooked potatoes with shredded cheddar or colby jack and transfer to the oven to broil until just melted before serving.

More Diner-Style Recipes You’ll Love

• Joe’s Special Scrambled Eggs
• Crispy Hash Browns
• Buttermilk Pancakes
• Classic Patty Melt
• Denver Omelet
  

Soak the potatoes and preheat the skillet:

Add the chopped potatoes to a bowl of cold water. Set a well-seasoned cast iron skillet (at least 9 inches) over medium heat. Let the potatoes soak and the pan preheat for at least 15 minutes.

Fry the potatoes:

Drain the potatoes and pat them dry with a clean kitchen towel. Add the vegetable oil to the skillet and turn the heat up to medium-high. Add the potatoes and spread out into an even layer, then let cook, undisturbed, for at least 8 minutes.

Once the potatoes are deep brown on the first side and easily release from the pan, use a spatula to toss them around and then let settle into a single layer again. Cook undisturbed for another 8 minutes.

Season and serve:

The potatoes should be nicely browned on at least two sides. Season with paprika, garlic powder, salt, and black pepper and toss to combine. Let cook until tender all the way through, another 4 or 5 minutes, tossing halfway through. Remove from the heat and serve immediately as desired.

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in a cast iron skillet with a little bit of vegetable oil until hot all the way through and crisped up again on the outside. You can also microwave them until hot, but they will be a little soggy.

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