Full Pan Fries Recipe

Prep and par-cook potatoes

Peel (optional) and cut russet and yellow potatoes into 1/3- to 1/2-inch dice. Place diced potatoes in a medium pot and cover with cold water by 1 inch. Add 1 tbs coarse salt. Bring to a simmer over high heat and cook 6–8 minutes until just tender but not falling apart. Drain thoroughly and spread on a baking sheet to steam-dry for 5 minutes; pat with paper towel to remove surface moisture. If using frozen hashbrowns, thaw and squeeze excess moisture before combining.

After drying, season potatoes with 1 tsp kosher salt and 1/2 tsp black pepper and toss to coat. This ensures internal seasoning before frying.

While potatoes cook, thinly slice the yellow onion and dice the green bell pepper into roughly the same size as the potatoes. Mince garlic cloves and slice scallions (reserve some scallion greens for garnish).

If you prefer the vegetables softer, you can sweat the onions and peppers first in the pan (see next section).

If using bacon or sausage, cook in the pan first: in a large (12-inch) heavy skillet over medium heat, add chopped bacon and cook until fat renders and edges are crisp, about 6–8 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel, leaving the rendered fat in the pan. If using sausage, brown slices 3–4 minutes per side until caramelized; remove and reserve with bacon.

Crisp the potatoes

Heat the same large skillet over medium-high heat until hot. Add 3 tbs neutral oil and 1 tbs butter; swirl to coat. Add potatoes in a single even layer (work in two batches if needed so they don't steam). Let potatoes sear undisturbed for 4–5 minutes to develop a golden crust. Use a spatula to flip and press down any pieces to increase contact; cook another 4–5 minutes until most sides are golden and crisp.

If you cooked bacon/sausage earlier, return them to the pan now and stir to combine with the potatoes so they can crisp together for 1–2 minutes.

Push the potatoes to one side of the pan and add the sliced onions and bell pepper to the cleared space with the remaining 1 tbs butter. Reduce heat to medium. Cook vegetables, stirring occasionally, 5–6 minutes until softened and slightly caramelized. Add minced garlic in the last 60 seconds and cook until fragrant.

Stir vegetables back into the potatoes so everything is evenly combined. Sprinkle smoked paprika, remaining 1/2 tsp kosher salt, 1/2 tsp black pepper, and crushed red pepper flakes over the mixture. Toss to coat and cook 1–2 more minutes to marry flavors.

If you like cheese, sprinkle shredded cheddar over the pan, cover with a lid for 1–2 minutes off heat to melt, or transfer to a preheated 425°F oven for 4–6 minutes to melt and bubble.

Taste and adjust seasoning. Stir in chopped parsley and sliced scallion greens. Finish with a small pat of butter if desired and a light drizzle of neutral oil for shine.

Serve straight from the pan hot. Leftovers keep in the refrigerator up to 3 days — reheat in a skillet to re-crisp.