Potatoes O’Brien is a mouthwatering and colorful side dish that brings together crispy, golden potatoes, sweet bell peppers, and savory caramelized onions. It’s a perfect addition to any breakfast or brunch spread, providing a satisfying balance of flavors and textures. The combination of tender, crispy potatoes and vibrant, slightly sweet bell peppers and onions creates a dish that’s both hearty and flavorful. Whether served alongside eggs, bacon, or other breakfast favorites, Potatoes O’Brien is sure to delight your taste buds.
The dish features a careful balance of seasonings, with seasoned salt and black pepper enhancing the natural flavors of the vegetables. The potatoes themselves are golden and crispy on the outside, tender and fluffy on the inside. The bell peppers add a touch of sweetness and color, while the caramelized onions provide a rich depth of flavor. A splash of chicken stock helps to create the perfect texture for the potatoes, making them soft and well-seasoned without being overly greasy.
This recipe for Potatoes O’Brien is versatile and can be made in a large skillet, making it easy to prepare for a family breakfast or brunch gathering. The key to perfecting this dish lies in the careful cooking of each ingredient: letting the onions and peppers caramelize to bring out their sweetness, and cooking the potatoes to a crispy golden brown without overcooking them. With the addition of fresh parsley as a garnish, this dish is as visually appealing as it is delicious.
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 of butter and 2 tablespoons of olive oil. Add the diced onion and bell peppers. Cook, stirring occasionally, until the onions are golden and slightly caramelized, about 8-10 minutes.
- Add the minced garlic, seasoned salt, and black pepper to the pan. Stir for 30 seconds until fragrant, then transfer the mixture to a bowl. Cover loosely with foil and set aside.
- In the same skillet, add the remaining tablespoon of butter and olive oil. Add the diced potatoes and cook, turning occasionally, until browned on all sides, about 8-10 minutes.
- Pour in the chicken stock, stir well, and cover. Cook, stirring occasionally, until the potatoes are tender and fully cooked, about 10 minutes. If needed, add a little more stock to keep the potatoes from drying out.
- Return the cooked onions and peppers to the skillet. Increase the heat to high and briefly warm the mixture through, stirring gently to combine all ingredients.
- Serve the Potatoes O’Brien immediately, garnished with fresh chopped parsley. Enjoy!
This classic dish pairs wonderfully with eggs, bacon, or sausages, and can also serve as a delicious stand-alone meal. With its blend of textures and flavors, Potatoes O’Brien is sure to become a new favorite in your breakfast or brunch rotation!
