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Potatoes O’Brien are a classic breakfast side made with tender potatoes, onions, and bell peppers cooked until golden and crisp. They’re hearty, colorful, and just as welcome next to eggs and bacon as they are alongside steak or roasted chicken.
This version keeps the method simple and reliable, with parboiled potatoes that brown beautifully in the skillet without falling apart.
Meggan’s Notes
Potatoes O’Brien are all about texture. The potatoes should be tender inside, crisp on the outside, and evenly coated with flavor from the onions and peppers. Parboiling the potatoes first ensures they cook through quickly, while finishing them in a hot skillet gives them their signature golden crust.
By resisting the urge to stir too often, the potatoes have time to brown properly. A touch of seasoned salt at the end brings everything together without overpowering the vegetables.
Why This Recipe Works
- Parboiling jump-starts the cooking: The potatoes turn tender inside before they ever hit the skillet.
- Drying prevents steaming: Shaking the potatoes dry helps them brown instead of turning soft.
- Butter and olive oil brown better together: Butter adds flavor, and oil helps prevent scorching.
- Minimal stirring builds a crisp crust: Let the potatoes sit undisturbed so they can properly brown.
- Seasoning at the end keeps them crisp: Salting after browning avoids drawing out moisture too early.
Potatoes O’Brien Ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
- Russet potatoes: Starchy and ideal for crisping, but other varieties work if cut evenly.
- Onion: Adds sweetness and depth as it cooks with the peppers.
- Bell peppers: Red and green provide color and mild sweetness; any color works.
- Butter: Adds richness and flavor.
- Olive oil: Helps prevent burning and encourages browning.
- Seasoned salt: I usually use Lawry’s, but you can make Homemade Seasoned Salt with common pantry spices if you prefer.
How to Make Potatoes O’Brien
- In a Dutch oven or large stockpot, add potatoes and 1 tablespoon salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to a boil and partially cover pot. Cook until potatoes are partially tender when pierced with a paring knife, about 4 minutes. Drain well, tossing in a colander to remove excess water.
- Meanwhile, in a large skillet over medium-high heat, add butter and olive oil and stir until melted. Add onion and bell peppers and cook until softened, stirring occasionally, about 5 minutes.
- Add potatoes and cook without stirring until browned on the bottom, about 5 minutes.
- Using a metal spatula, turn the potatoes in batches without stirring. Continue cooking and turning as needed, without stirring, until browned on the other side, about 15 minutes longer total.
- Sprinkle evenly with seasoned salt to taste (I like ½ teaspoon seasoned salt) and toss gently to combine. Serve immediately.
Potatoes O’Brien Tips and Variations
- Yield: This recipe makes about 4 cups of cooked potatoes with vegetables. It’s enough for 8 servings, ½ cup each.
- Extra crispy: Let the potatoes sit undisturbed longer between turns.
- Rustic style: Leave the potato skins on for more texture.
- Spice it up: Add a pinch of paprika or black pepper along with the seasoned salt.
- Add protein: Stir in diced ham or cooked sausage for a heartier dish.
- Serving ideas: Perfect with eggs, omelets, steak, or as a brunch side.
How to Store Potatoes O’Brien
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Reheating: Reheat in a skillet or air fryer for best texture. The microwave works but will soften the potatoes.
Frequently Asked Questions
They’re a classic American dish made with diced potatoes, onions, and bell peppers, typically served as a breakfast side.
Parboiling helps the potatoes cook evenly and speeds up browning. Skipping it may result in uneven texture.
Yes. Yukon Gold or red potatoes work well, but russets crisp the best.
Frequent stirring prevents browning. Letting the potatoes sit creates a crisp crust.
Potatoes O’Brien are traditionally spelled with an “E,” named after chef Michael O’Brien, though you may also see the dish spelled O’Brian.
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Potatoes O’Brien
Ingredients
- 3 large russet potatoes scrubbed and cut into 1/2-inch cubes (about 1 ½ pounds, see note 1)
- salt
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 medium onion peeled and diced
- 1/2 red bell pepper stemmed, seeded, and chopped
- 1/2 green bell pepper stemmed, seeded, and chopped
- seasoned salt (see note 2)
Instructions
- In a Dutch oven or large stockpot, add potatoes and 1 tablespoon salt. Add cold water to cover potatoes by 1 inch.
- Over medium-high heat, bring to a boil and partially cover pot. Cook until potatoes are partially tender when pierced with a paring knife, about 4 minutes. Drain well, tossing in a colander to remove excess water.
- Meanwhile, in a large skillet over medium-high heat, add butter and olive oil and stir until melted. Add onion and bell peppers and cook until softened, stirring occasionally, about 5 minutes.
- Add potatoes and cook without stirring until browned on the bottom, about 5 minutes. Using a metal spatula, turn the potatoes in batches without stirring. Continue cooking and turning as needed, without stirring, until browned on the other side, about 15 minutes longer total.
- Sprinkle evenly with seasoned salt to taste (I like ½ teaspoon seasoned salt) and toss gently to combine. Serve immediately.
Notes
- Russet potatoes: Starchy and ideal for crisping, but other varieties work if cut evenly.
- Seasoned salt: I usually use Lawry’s, but you can make Homemade Seasoned Salt with common pantry spices if you prefer.
Nutrition
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