Home Fries with Burnt Ends, Pickled Chiles and Red Onions

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  • Level: Easy
  • Total: 50 min
  • Active: 25 min
  • Yield: 4 servings
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4 tablespoons unsalted butter

3 large Russet potatoes, boiled until almost tender, peeled and diced

2 green onions, green and pale-green parts only, thinly sliced

1 large roasted red pepper, finely diced

1 teaspoon paprika

Kosher salt and freshly ground black pepper

2 cups burnt ends, chopped

1/4 cup pickled chiles

1/4 cup pickled red onions

1/4 cup chopped fresh cilantro


  1. Heat the butter in a large cast-iron skillet over medium-high heat. Add the potatoes, green onions, roasted red pepper, paprika and some salt and pepper; stir and then press everything with a spatula to smash it into an even layer. Cook until it starts to crisp and brown on the bottom, 4 to 5 minutes. Add the burnt ends and use the spatula to fold them into the potatoes, turning everything so that lots of the crispy bits are on top; smash again with the spatula to brown the second side, 4 to 5 minutes more.
  2. Top with the pickled chiles and onions. Sprinkle with the cilantro and serve from the skillet.

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