Easy Potatoes O’Brien are 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.
These delicious breakfast potatoes are rumored to have originated in Boston and Manhattan in the early 1900s, but the origin of the name “O’Brien” remains unclear. I love to serve these with scrambled eggs, chicken fried steak, kielbasa sausage, or sausage gravy.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Butter: Unsalted or salted
- Oil: vegetable, canola, or peanut oil
- Bell peppers: You can use any colored bell peppers, but traditionally, they are green and red.
- Potatoes: 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.
How to Make Potatoes O’Brien
This is the summary version; for the complete list of ingredients and instructions, see the recipe card below.
Start by adding a small amount of butter and a small amount of 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.
Preparation Tips and Storage
- For best results, cut the potatoes into 1/2-inch cubes, so they cook all the way through before over-browning.
- 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.
Frequently Asked Questions
I like them with just salt and freshly ground black pepper, but they are also delicious with fresh herbs like parsley, rosemary, thyme, Cajun seasoning, ground cayenne pepper, seasoned salt, or smoked paprika.
With bell peppers, I do not recommend freezing this dish. They would become way too soft and mushy.
As with most fried potato recipes, they are best prepared shortly before serving. You can partially cook the potatoes up to 24 hours ahead by frying them until they are lightly browned but not fully soft. Let the potatoes cool and then store them in an airtight container in the refrigerator. This will cut the cooking time in half.
More Potato Recipes
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
- For best results, cut the potatoes into 1/2-inch cubes, so they cook all the way through before over-browning.
- 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.
Nutrition
On the hunt for more delicious recipes? Follow Small Town Woman on Facebook, Pinterest, and Instagram.
https://www.smalltownwoman.com/wp-content/uploads/2019/05/Beth-1.pdf
Ellyn
Potatoes O’Brien is such a tasty side dish for any meal, especially breakfast. I loved your recipe, the best comfort food!
Hadley
I do love making these stovetop potatoes! They are so delicious with the onions and peppers and they turn out perfect everytime.
Jenny
These are great for breakfast. Definitely something we all enjoyed. Great with eggs and sausage. We will make them again.
Beth Pierce
Thanks, Jenny! I am so glad that you liked them!
Liana
This recipe is a total win! I love how it uses just one skillet and skips the boiling step—such a time saver. The peppers and garlic give it so much flavor, even my picky eaters were impressed.
Beth Pierce
Thanks, Liana! I am so happy that you and your picky eaters liked it. 😉
Melissa
These potatoes were so easy and delicious. Thanks for the recipe. It reminded me of my Mom’s recipe.
Beth Pierce
You are most welcome, Melissa!
Marie A
We love these potatoes. They are the best. Perfect for lunch or dinner. Thanks for the recipe, Beth!
Beth Pierce
The pleasure is all mine, Marie!
Melissa Cushing
I just went to a new breakfast spot and they had these potatoes and they were incredible! I am pinning this recipe to make them for my family at home! YUM!
Beth Pierce
Thanks, Melissa! Enjoy!
Karen
I’ve made your recipe and it was a huge success….The potatoes were delicious and what was meant as a side dish turned out to be the main one lol…So good!!!
Beth Pierce
Thank you, Karen! So happy that you liked them!
Chrissy
My family loved the potatoes O’Brien. I made them for brunch this morning with scrambled eggs and bacon. The meal was a huge hit.
Sandra
I love how tasty and delicious this is! Such an amazing side dish!
Tisha
These were so flavorful! Great recipe!
Erin
These potatoes were delicious and so easy to make. I added some fresh herbs from my garden. So yummy!
Marysa
What a great combination! Love the idea of mixing potatoes and peppers like this. Great summer dish!
Zab Zaria
My husband really enjoyed these poratoes! It’s a recipe I’m definitely going to save and make again.
Catalina
Mmmm… It was amazing! I made them for brunch and the family loved them!