Easy Potatoes O’Brien is crispy pan-fried potatoes with onions, bell peppers, and garlic, all made in one skillet with no need to boil the potatoes. This recipe is always a huge hit at any meal but especially for breakfast or brunch. I love to serve these with scrambled eggs, chicken fried steak, kielbasa sausage, sausage gravy, or a classic Denver Omelet.
These delicious breakfast potatoes are rumored to have originated in Boston and Manhattan in the early 1900s, but it is still unclear where the name O’Brien came from.
How to Make Potatoes O’Brien
Start by adding a little butter and a little oil to a large skillet over medium-high heat. Add the onions and bell pepper and cook until they are soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Plate the veggies and cover to keep warm.
Melt a little more butter and heat a little more oil in a skillet over medium-high heat. Add the diced potatoes and cook until golden brown, stirring several times. Add the cold water or chicken broth and quickly cover with aluminum foil. Cook until the potatoes are tender, stirring several times to keep the potatoes from over-browning. Add the cooked vegetables back to the skillet and stir to combine and warm. Season with kosher salt and fresh ground black pepper.
Helpful Recipe Tips
- While you can cube and pan-fry any type of potato, my go-to potato variety for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
- For best results, cut the potatoes into 1/2-inch cubes, so they cook all the way through before over-browning.
- Use vegetable oil or olive oil, but I find that potatoes brown better in vegetable oil.
- Any color bell pepper works in this recipe; just dice them small and don’t overcook them.
- These potatoes are simply seasoned with kosher salt and fresh black pepper, but they are also delicious with fresh herbs like parsley, rosemary, thyme, Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika.
- For even more flavor, add crisp cooked bacon.
- Store leftovers in an airtight container in the fridge for up to 3 days. To get that crispy texture back, reheat them in a skillet.
- Because of the bell peppers, I do not recommend freezing this dish. They would become way too soft and mushy.
What to serve with Potatoes O’Brien
- Scrambled Eggs
- Creamed Chipped Beef
- Omelets
- Grilled Polska Kielbasa
- Ham and Cheese Quiche
- Fried Chicken
- Sausage Gravy
- Hamburger Gravy
- Smothered Chicken
Potatoes O'Brien
Ingredients
- 2 tablespoons butter
- 2 tablespoons vegetable oil
- 1 yellow onion diced
- 1 small red bell pepper diced
- 1 small green bell pepper diced
- 1 tablespoon garlic minced
- 2 lbs. Yukon Gold Potatoes diced into ½ inch cubes
- 3 tablespoons water or chicken broth.
- Kosher salt to taste
- Fresh ground black pepper to taste
Instructions
- Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the onions and bell pepper and cook until they are soft. Reduce the heat to low and add the garlic, cooking for 1 minute while stirring constantly. Plate the vegetables and cover them to keep them warm.
- Melt 1 tablespoon of butter and heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- Add the diced potatoes and cook until golden brown, stirring several times. Add the water or chicken broth and quickly cover with aluminum foil or a lid. Cook until the potatoes are tender, stirring several times to keep the potatoes from over-browning.
- Add the cooked vegetables back to the skillet and stir to combine and warm. Season with kosher salt and fresh ground black pepper.
Notes
- While you can cube and pan-fry any potato, my go-to potato variety for this recipe is Yukon Golds. My second choice would be Russet potatoes, followed by red potatoes.
- Cut the potatoes into 1/2-inch cubes for best results so they cook all the way through before over-browning.
- Use vegetable oil or olive oil, but I find that potatoes brown better in vegetable oil.
- Any color bell pepper works in this recipe; dice them small and don't overcook them.
- These potatoes are simply seasoned with kosher salt and fresh black pepper, but they are also delicious with fresh herbs like parsley, rosemary, thyme, Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika.
- Store leftovers in an airtight container in the fridge for up to 3 days. To get that crispy texture back, reheat them in a skillet.
- Because of the bell peppers, I do not recommend freezing this dish. They would become way too soft and mushy.
Nutrition
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Sonia
I love how crispy and flavorful the potatoes turned out, and the combination of onions, bell peppers, and garlic really takes it to the next level. It’s the perfect addition to any breakfast or brunch spread, and it pairs so well with so many different dishes. I love it with scrambled eggs or a Denver Omelet, but it would also be great with sausage gravy or kielbasa sausage. Yum!
Beth Pierce
Thanks, Sonia! They are perfectly crispy easy side dish that goes with so many main entrees for breakfast, brunch, or dinner.
Natalie
This looks so yummy! I love meals with potatoes like this – easy, nutritious and delicious!
Celebrate Woman Today
I never have eaten these potatoes prepped in this specific way. But am open to try it! All delicious veggies are on the pan!
khoingn
Great potato recipe. The whole family really enjoyed it, even the picky eaters.
Rhian Westbury
i’ve never heard of this specific dish but a combination of potatoes, peppers and onions sounds great. What a lovely side dish x
adriana
This looks so good! What a great recipe idea, yum!
Fareeha Usman
I love potatoes and I love trying different recipe of potatoes. I am going to try this for dinner. Thanks for sharing potatoes O’Brien. My kids will surely like it
Lavanda
Thank you for sharing your delicious recipe for Potatoes O’Brien. As a fan of potatoes and breakfast dishes, this recipe has got me drooling.
Ned
Great recipe. I tried them this morning and they were delicious with some sunny side up eggs and bacon. I will make them again.
Oli
The addition of bell peppers and onions is perfect, and your detailed instructions and tips made it e a foolproof way to achieve crispy perfection. Thanks for the great breakfast potato recipe.
melanie
I love potato dishes. This one was absolutely delicious and easy to make in one skillet. Thansk for sharing the recipe.
Luna S
Yum! I love making this type of dish to go along with breakfast, it is so good and a great way to add extra veggies to your diet.
Rosey
I used to make something similar to this and I can’t believe I forgot about it. It’s been awhile and now I want to make it again.
May
These potatoes turned out crispy and delicious with great flavor from the bell peppers, onions, and garlic. We served them for breakfast with scrambled eggs and sausage patties. It was so yummy!
Stephanie
Yum! Crispy potatoes are the way to go! This is a great dish loaded with all the extras. My family loves this recipe.
Yonca
Oh, looks mouthwatering. As a veggie lover, a good recipe to try for me. I use olive oil. Photos are wonderful.
Beth Pierce
Thanks, Yonca!