1. Prep your potatoes. Start the potatoes O’Brien by washing and dicing 3 large russet potatoes 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!
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 into ½-inch pieces. Next, dice enough onion to make ¼ cup (about ½ a large onion). Set all the veggies aside with the potatoes.
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.