Description
Potatoes O’Brien is a classic American breakfast side dish featuring crispy pan-fried diced potatoes combined with sautéed red and green bell peppers and onions. This simple, flavorful recipe is quick to prepare, delivering a delightful combination of textures and smoky, savory spices.
Ingredients
Scale
Potatoes O’Brien Ingredients
- 4 medium russet potatoes, peeled and diced into small cubes
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 1 small onion, finely chopped
- 3 tbsp olive oil or butter
- 1/2 tsp garlic powder
- 1/2 tsp smoked paprika (optional)
- 1/4 tsp dried thyme (optional)
- Salt and pepper, to taste
- Chopped fresh parsley (for garnish)
Instructions
- Prepare the Potatoes: Begin by peeling and dicing your russet potatoes into small cubes. Then, boil them in salted water for 5-7 minutes until they become slightly tender but not fully cooked. Drain the potatoes thoroughly and pat them dry to remove excess moisture.
- Heat the Skillet: Place a large skillet over medium heat and warm 3 tablespoons of olive oil or butter, ensuring the fat coats the bottom evenly for crisping the potatoes.
- Cook the Potatoes: Spread the diced potatoes in a single layer in the hot skillet. Let them cook undisturbed for 5-7 minutes to develop a crispy golden crust on the bottom. Flip the potatoes carefully and cook for an additional 5 minutes to crisp the other side.
- Add Peppers and Onions: Add the diced red and green bell peppers along with the finely chopped onion to the skillet. Sauté everything together for 5-7 minutes until the vegetables soften and begin to caramelize, infusing the dish with sweetness and vibrant color.
- Season: Sprinkle the garlic powder, smoked paprika (if using), dried thyme, salt, and pepper over the mixture. Stir well to evenly distribute the seasoning for a balanced, savory flavor profile.
- Serve: Remove from heat and garnish the Potatoes O’Brien with freshly chopped parsley. Serve hot as a delicious side dish to your favorite breakfast or brunch meals.
Notes
- Parboiling the potatoes ensures a tender interior while maintaining a crispy exterior when fried.
- You can substitute olive oil with butter for richer flavor or use a combination of both.
- Smoked paprika and thyme add a subtle smoky and herbal note but are optional based on preference.
- For extra crispiness, avoid overcrowding the skillet and cook the potatoes in batches if necessary.
- Serve immediately for the best texture; leftovers can be reheated but may lose crispness.
