Potatoes O’Brien is a country breakfast favorite that is also wonderful next to the main dish at dinner time! Potatoes fried with red and green bell peppers and onions are simple and delicious! It truly is the ultimate breakfast side that the whole family will love!
Serve with breakfast favorites like scrambled eggs, crisp bacon, waffles, or pancakes.
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Potatoes O’Brien is typically reserved for diners and weekend brunches, but you can make it any time! My recipe makes it easy to turn out perfect potatoes each time you make it!
I boil the potatoes until they’re almost done, then season and fry with the delicious peppers and onions. Then you’re left with an amazing breakfast side anyone will enjoy!
You can also make these classic potatoes O’Brien ahead of time and freeze them, so you have delicious breakfast potatoes ready whenever you want a delicious and easy breakfast!
This easy-to-make potatoes O’Brien recipe cooks in just 35 minutes – plenty of time for you or your sous chef to cook sausage or bacon and make an omelet!
🥘 Ingredients
These delicious potatoes use just a few simple ingredients to make a delicious side! It’s perfect for breakfast, brunch, or anytime!
- 3 large Russet Potatoes – Russet potatoes are the classic potato used for potatoes O’Brien. You should wash these well and dice them into ½-inch cubes.
- 2 tablespoons Vegetable Oil – We’ll need a good amount of oil to fry these potatoes so that they don’t stick to the pan! I like a neutral oil with a high smoke point like vegetable oil, for this recipe.
- ½ large Green Bell Pepper – You can’t have potatoes O’Brien without peppers! The green bell pepper should be de-seeded and cut into ½ -inch dice as well.
- ½ large Red Bell Pepper – The red bell pepper should also be de-seeded and cut into ½-inch dice! You want the potatoes, onions, and peppers all to be around the same size.
- ¼ cup Onion – You can use white or yellow onion, depending on preference. The onion should be about the same size as the peppers and potatoes, but they will shrink more during cooking.
- ¼ teaspoon each Salt & Pepper – Or according to taste! This is the main seasoning for the potatoes, so add as much or as little as you desire.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
🔪 How To Make Potatoes O'Brien
Boiling the potatoes first makes them cook up so quickly! You'll need a sharp knife and cutting board, a large pot, a colander, a large frying pan, and your measuring spoons.
This recipe makes 4 hearty servings or 6 smaller side servings!
Step 1: Prep your potatoes. Start the potatoes O’Brien by washing and dicing 3 large russet potatoes (900 grams) into ½-inch cubes and transferring them into a large pot of salted cold water. Next, bring the potatoes to a boil, then reduce heat to medium-low, cover, and simmer for 8 to 10 minutes. The potatoes should be slightly tender but not falling apart!
Step 2: Prep your veggies. Once the potatoes are done, drain and rinse them in cold water. Set aside. Then, you want to de-seed and dice ½ each of a large green and red bell pepper (70 grams each) into ½-inch pieces. Next, dice enough onion to make ¼ cup (40 grams or about ½ a large onion). Set all the veggies aside with the potatoes.
Step 3: Fry the potatoes and veggies. Heat a large skillet or frying pan with 2 tablespoons (29.57 milliliters) of vegetable oil over medium-high heat. Once the oil begins to shimmer and starts to smoke, add the diced potatoes. Along with the potatoes, add the prepared red and green bell peppers and onion.
Step 4: Finish and serve. Stir the ingredients to mix, then season with ¼ teaspoon each of salt and pepper, or to taste. Fry until crisped and golden brown, about 20 minutes. Be sure to occasionally flip or stir your potatoes O’Brien as they cook so they do not stick or burn. Serve immediately when done.
🍽️ What To Serve With
Crispy, savory potatoes O’Brien is the perfect breakfast or brunch side! Serve with your favorite style of eggs (try it with my super easy scrambled eggs) and bacon or sausage for a hearty breakfast the whole family will love!
💭 Tips & Notes
- Potato Prep in Advance: Cube the potatoes and store them submerged in cold water in a bowl. This can be done up to 24 hours ahead of time.
- Peeling Potatoes: Traditionally, potatoes for O’Brien are not peeled. However, if you prefer peeled potatoes, go ahead but keep an eye on them while cooking, or add extra oil as needed to prevent sticking.
- Versatile Breakfast Base: Potatoes O’Brien can be a fantastic addition to various egg dishes. Consider incorporating them into a frittata, quiche, baked eggs, or even a baked Denver omelet for a hearty and flavorful breakfast.
🥡 Storing & Reheating
Leftovers will last for up to 3 to 4 days in the fridge! I recommend putting the cooled leftover potatoes in an airtight container or plastic storage bag for the best quality.
Freezing
Freeze for any time you want an easy breakfast addition! Flash-freezing the potatoes is my recommendation for the best quality (no one likes trying to chip away at a big clump of frozen veggies!).
Start by laying out the cooled potatoes on a parchment or foil-covered baking sheet in one even layer. Put the potatoes in the freezer and freeze for about 4 hours.
When frozen, transfer to a heavy-duty freezer storage bag, label, and keep in your fridge for up to 3 months!
Reheating
When you’re ready to reheat, I recommend crisping the potatoes back up on the stovetop! Heat a large skillet with a drizzle of vegetable oil over medium-high heat.
Add the leftover potatoes (you can add straight from the freezer if using frozen, but be careful of splatter). Fry the potatoes for 5 to 10 minutes, stirring occasionally, until they’re reheated and crisped again.
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❓ Recipe FAQs
Potatoes O’Brien is a breakfast classic in the United States! It’s unknown how the recipe got its name, but it is known that it was invented at a restaurant in Manhattan in the early 1900s. However, the recipe got its name; it’s a staple side dish that’s a breakfast must-have!
If you want a hands-free approach to your potatoes O’Brien, try making it in the oven! Preheat your oven to 400°F (205°C), then line a baking sheet with a sheet of parchment paper. Add the prepared (but raw) potatoes and veggies to the baking sheet. Then, add the oil and seasoning, toss to coat, and spread out to an even layer. Place in the oven and bake for about 30-35 minutes, flipping halfway through or until the potatoes are golden brown and crispy!
🥔More Easy Potato Side Dishes
- Boiled Potatoes - A classic recipe for buttery and tender boiled potatoes!
- Roasted Red Potato Wedges - You're only 4 ingredients away from some crispy roasted potato wedges!
- Foil Packet Baked Red Potatoes - Easy prep and easy cleanup, these baked red potatoes are a family favorite!
- Oven Roasted Potatoes - Crispy on the outside and tender on the inside, these roasted potatoes go with everything!
- Fondant Potatoes - Fondant potatoes are so elegant, indulgent, and easy to make!
- Yukon Gold Smashed Potatoes - Buttery golden potatoes boiled until tender and roasted until delectably crispy!
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📖 Recipe Card
Potatoes O'Brien
Ingredients
- 3 large russet potatoes (washed and diced into ½-inch cubes)
- 2 tablespoon vegetable oil
- ½ large green bell pepper (de-seeded and diced)
- ½ large red bell pepper (de-seeded and diced)
- ¼ cup onion (white or yellow onion, diced)
- ¼ teaspoon each, salt & pepper (to taste)
Instructions
- Wash and dice the potatoes into ½-inch cubes and transfer them into a large pot of salted water. Bring the potatoes to a boil then reduce heat to medium-low, cover, and simmer for 8-10 minutes. The potatoes should be slightly tender, but not falling apart.
- Drain the cubed potatoes and rinse in cold water. Set aside.
- Heat a large skillet or frying pan with the vegetable oil to medium-high heat. Once the oil begins to shimmer and is just starting to smoke, add the diced potatoes, green bell peppers, red bell peppers, and onion.
- Stir to mix, season with salt and pepper, then fry until crisped and golden brown, about 20 minutes. Be sure to occasionally flip or stir your potatoes O'Brien as they cook.
- Serve immediately when done.
Notes
- You can prep the potatoes ahead of time! Simply cube the potatoes and keep them completely submerged in a bowl of cold water for up to 24 hours!
- Potatoes are not traditionally peeled for potatoes O’Brien, but you can if you prefer! Make sure to either keep a good eye on the potatoes or add a little extra oil as needed to prevent them from sticking.
- Potatoes O’Brien makes a great base to add to egg dishes! Try adding to a frittata, quiche, baked eggs, or even my delicious baked Denver omelet for a hearty and tasty breakfast!
Cynthia White says
Fantastic potatoes, the fam had them for breakfast today...yummy:)
Janie says
Absolutely love these potatoes with eggs and bacon. We also always have gravy. So good!