Potatoes O'Brien

These Potatoes O’Brien are made with tender parboiled potatoes, onions, and bell peppers, cooked until golden and crisp in a skillet.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings servings (1/2 cup each)

Calories 174kcal

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)

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.

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.