Description
Potatoes O’Brien is a classic American breakfast side dish featuring crispy pan-fried diced potatoes tossed with colorful red and green bell peppers and onions, seasoned with garlic, smoked paprika, and herbs. This quick 30-minute recipe delivers a flavorful and comforting dish perfect for pairing with eggs or enjoying on its own.
Ingredients
Scale
Vegetables
- 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
Seasonings & Oil
- 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: Peel and dice the russet potatoes into small cubes to ensure even cooking and crispiness.
- Boil Potatoes: Place the diced potatoes in salted boiling water and cook for 5-7 minutes until they are slightly tender but not fully cooked. Drain well and pat dry to remove excess moisture.
- Heat the Skillet: Warm the olive oil or butter in a large skillet over medium heat to prepare for frying the potatoes.
- Cook the Potatoes: Spread the parboiled potatoes in a single layer in the skillet. Cook undisturbed for 5-7 minutes until the bottoms are golden and crispy. Flip the potatoes and cook for another 5 minutes to crisp the other sides.
- Add Peppers and Onions: Stir in the diced red and green bell peppers along with the finely chopped onion. Cook everything together for an additional 5-7 minutes, allowing the vegetables to soften and caramelize slightly.
- Season: Sprinkle garlic powder, smoked paprika, dried thyme, salt, and pepper over the potatoes and vegetables. Stir well to evenly distribute the flavors.
- Serve: Garnish with freshly chopped parsley and serve the Potatoes O’Brien hot as a savory side dish.
Notes
- Boiling the potatoes before frying ensures they cook through while achieving a crispy exterior.
- Using a combination of olive oil and butter enhances the flavor and browning.
- Smoked paprika and dried thyme add depth to this classic dish but can be omitted for a simpler flavor.
- Serve with eggs or breakfast meats for a complete meal.
