Potatoes O’Brien is a country-style skillet featuring fork-tender spuds, diced bell peppers, and caramelized onions.
Dating back to the early 1900s, it’s said to hail from Boston (or Manhattan, depending on who you ask). Either way, it’s a classic for a reason!
It’s hearty, comforting, and absolutely bursting with flavor.
For breakfast or as a dinner side, this recipe proves the humblest ingredients make the most mouthwatering dish.
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Why You'll Love This Potatoes O'Brien
Crowd-Pleasing Classic: This dish has been passed down, shared, and loved by so many. It’s a little slice of history, one crispy bite at a time.
Budget-Friendly: You get a craveable dish with a handful of simple, inexpensive ingredients.
Comfort Food: The crispy potatoes, sweet bell peppers, and caramelized onions create an irresistible blend of textures and tastes. It’s comfort food bliss!
Versatile Serving: Potatoes O’Brien works for everything. Weekend brunch, a cozy dinner side, a late-night snack, you name it!
Ingredients
- Yukon Gold Potatoes: The ideal variety for achieving crispy exteriors while maintaining creamy centers when pan-fried.
- Unsalted Butter: Creates a rich golden crust on the potatoes.
- Olive Oil: For sautéing the veggies and browning the potatoes.
- Onion, Bell Peppers, & Garlic: A must for potatoes O'Brien! These traditional mix-ins add depth and flavor.
- Fresh Parsley: For a burst of color and fresh flavor.
- Chicken Stock: To help the potatoes cook without burning on the edges.
- Salt & Black Pepper: You can’t have pan-fried potatoes without salt and pepper! I used seasoned salt for added oomph, but regular salt works, too.
How to Make Potatoes O'Brien
The magic of potatoes O'Brien lies in achieving that perfect contrast between the crispy exterior and tender interior of each potato cube.
Meanwhile, the peppers and onions add a subtle sweetness and complexity that elevates this dish beyond ordinary home fries.
Check out these easy steps:
1. WARM 2 tablespoons of butter and oil in a large skillet over medium heat. Add the onion and peppers. Cook, stirring occasionally, for 8-10 minutes until golden and slightly caramelized.
2. STIR in the garlic, seasoned salt, and pepper. Cook for 30 seconds until fragrant. Transfer to a bowl, cover with foil, and set aside.
3. ADD the remaining butter and oil to the skillet. Add the potatoes and cook, turning occasionally, for 5-7 minutes until browned on all sides.
4. POUR in the stock and stir. Cover and cook for 10 minutes, stirring occasionally, until the potatoes are tender. Add more stock if needed.
5. RETURN the onions and peppers to the skillet. Increase the heat to high and stir gently to combine. Warm through.
6. SERVE immediately with parsley for garnish. Enjoy!
Tips For the Best Potatoes O'Brien
Potatoes O’Brien is one of my favorite breakfast skillets!
I love serving it alongside scrambled eggs. It also pairs well with steak or roasted chicken for dinner. Sometimes, I even use it as a base for bowls.
Beyond my serving suggestions, I have a few other helpful tips:
- Try other potato varieties. Yukon Gold is great for its buttery flavor. But you can also use Russet potatoes for crispier edges or red potatoes for a firmer texture.
- Size ‘em evenly. Cut the potatoes into 1/2 inch cubes to ensure even cooking and a consistent texture.
- Dry thoroughly. After peeling and cutting, pat the potatoes dry with a kitchen towel. This will help prevent steaming, ensuring they crisp up nicely.
- Preheat the skillet. Preheating the skillet fully before adding the potatoes helps achieve that glorious golden-brown crust.
- Parboil for quicker results. Pressed for time? Parboil the potato cubes for 5 minutes before frying. Dry them fully before pan-frying to avoid oil splatter.
- Work in batches. Cook the potatoes in a single layer in 2-3 batches. This will help them get crisp!
- Make ‘em extra crispy. For extra crispy potatoes, use only the oil for frying. Then, add the butter at the very end for flavor.
- Mix things up! Add cooked bacon, sausage, or ham for a protein boost. Spice it up with smoked paprika, cayenne, or chili powder. Or mix in shredded cheddar to make things melty.
How to Store
I doubt you’ll have leftovers, but if you do, here’s how to keep them fresh:
To Store: Place leftovers in an airtight container and refrigerate for 3–4 days.
To Reheat: Warm leftovers in a skillet over medium heat with a little oil for 5–10 minutes. Alternatively, microwave in short intervals or bake at 375°F for 20–30 minutes until heated through.
Note: I don't recommend freezing this dish, as diced potatoes tend to turn mushy after thawing.
More Delicious Potato Sides to Try
Cheesy Bacon Potato Bites
Lyonnaise Potatoes
Cheesy Ranch Potatoes
Baked Parmesan Garlic Potato Wedges
Potatoes O’Brien
6
servings10
minutes30
minutes236
kcalPotatoes O’Brien is a classic breakfast side featuring crispy diced potatoes, vibrant bell peppers, and caramelized onions.
Ingredients
3 tablespoons unsalted butter, divided
3 tablespoons olive oil, divided
1 large yellow onion, diced
1 small red bell pepper, diced
1 small green bell pepper, diced
2-3 cloves garlic, minced
1/2 teaspoon seasoned salt
1/8 teaspoon black pepper
2 pounds Yukon Gold or Russet potatoes, peeled and cut into 1/2-inch cubes
1/4 cup chicken stock
2 tablespoons fresh parsley, finely chopped
Instructions
- In a large skillet over medium heat, warm 2 tablespoons each of the butter and oil. Add the chopped onion and pepper and cook, stirring occasionally, until the onions are golden and slightly caramelized, about 8-10 minutes.
- Add the minced garlic, seasoned salt, and pepper, and stir for 30 seconds until fragrant. Transfer the mixture to a bowl, cover loosely with foil, and set aside.
- Add the remaining 1 tablespoon of butter and 1 tablespoon of olive oil to the skillet along with the potatoes. Cook, turning occasionally, until browned on all sides, about 8-10 minutes.
- Pour in the stock, stir well, and cover. Cook, stirring occasionally, until the potatoes are tender, about 10 minutes. If needed, add a splash more stock.
- Return the cooked onions and peppers to the skillet. Increase the heat to high and briefly warm the mixture through, stirring gently to combine.
- Serve immediately with fresh parsley for garnish. Enjoy!
Notes
- Cut the potatoes into 1/2 inch cubes to ensure even cooking and a consistent texture.
- Cook the potatoes in a single layer in 2-3 batches. This will help them get crisp!
