Crispy, golden potatoes mingled with sweet onions and colorful peppers? Yes, please. Potatoes O’Brien brings buttery comfort with every bite—and that familiar sizzle on the stovetop that’ll make the neighbors jealous. With just Yukon Golds (or Russets), bell peppers, onion, garlic, and a little help from butter and oil, this skillet dish smells like Sunday brunch and eats like a cozy hug.
There’s something soul-satisfying about scooping up a warm forkful of seasoned, pan-fried potatoes that have soaked up the aromatics from a peppery onion sauté. Whether you’re serving them next to eggs, folding them into a cheesy scramble, or just straight from the pan with a fork in one hand (no judgment), Potatoes O’Brien is one of those recipes that makes you want to stand at the stove a little longer—just for another bite.
Table of Contents
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Why You’ll Love this Potatoes O’Brien
No big origin story here, just a skillet of sizzling comfort. You’ve probably met this dish at a casual diner—or maybe saw it pressed up against some bacon on a brunch plate. And now, you can make it at home without too much fuss (or a line for a table).
- Ridiculously simple to make: You just chop, sizzle, toss, and boom—crispy potato magic in under 30 minutes.
- Delivers that golden crunch: The potatoes brown beautifully, while staying fluffy inside thanks to a little steam bath with broth.
- Sneaky way to eat more veggies: Bell peppers and onions turn into caramelized ribbons of sweet-savory goodness.
- Weekend brunch or Tuesday dinner: It’s just as welcome next to eggs as it is beside whatever protein you’ve got simmering.
- Plays well with almost anything: Seriously. Eggs, sausages, leftover meatloaf (don’t knock it), or even a dollop of sour cream.
- Customizable without stress: Like your food spicy? Add hot sauce. Going meatless? Still a win.
Ingredient Notes
Think of this ingredient list like a guideline, not drill sergeant orders. There’s room to tweak, swap, and adjust to what you’ve got hanging out in the fridge.
- Unsalted butter: Adds rich, creamy flavor, and teams up with the oil for those crispy, burnished potato edges.
- Olive oil: Gives the butter some backup to prevent burning and adds depth. You can sub with avocado or neutral oil too.
- Yellow onion: Brings the sweetness. Dice it small and let it caramelize—it’s not just filler, it’s flavor.
- Red and green bell peppers: The red is sweet and vibrant, the green adds a slight bitterness. Together, they nail that diner-style flavor.
- Garlic: Just a couple cloves, minced and tossed in late so they don’t scorch. Warm, punchy, and totally worth dirtying the garlic press.
- Seasoned salt and black pepper: The salt blend goes the extra mile with extra herbs and spices. Use your favorite or wing it with basic salt if needed.
- Yukon Gold or Russet potatoes: Yukons give a creamy interior, Russets crisp more. Either works, just don’t go too waxy.
- Chicken stock: A cheeky trick for steaming the potatoes without drying them out. Could totally use veggie stock if you’re plant-based.
- Fresh parsley: Don’t skip it. Bright and clean and makes you feel fancy, even if you’re eating it out of Tupperware.
How To Make This Potatoes O’Brien
Alright, tie that apron (or don’t), crank on the stovetop, and let’s make this happen. No need to overthink; it’s just good, solid pan food. The kind that speaks louder than any timer.
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Sauté the onion and peppers: Warm a heavy skillet over medium heat with 2 tablespoons each of butter and oil. Toss in those diced onions and peppers and let them take their time—about 8 to 10 minutes—stirring occasionally until everything turns golden, soft, and smells like breakfast happiness.
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Add garlic and spices: Sprinkle in the minced garlic, seasoned salt, and pepper. Stir it for just 30 seconds, max. You’re not sautéing, you’re waking up the garlic. Then scoop the mix into a bowl and tent it with foil so it stays warm while you fry the spuds.
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Brown the potatoes: In the same skillet (no need to wash it, flavor’s already in there), add the final tablespoon each of butter and oil. Now drop in the potato cubes in a single layer if you can. Let them sizzle, turn occasionally, and get those nice brown edges, about 8–10 minutes.
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Steam till tender: Pour in that chicken stock, give everything a stir, then pop a lid on. Let it simmer gently, stirring occasionally, for about 10 minutes. If it looks dry before the potatoes are done, sneak in another splash of stock.
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Bring it all together: Uncover, crank the heat a little, and stir the onion-pepper mix back in. Let everything mingle for a few minutes until warmed through. Try not to pick out all the crispy potato bits while “taste-testing.”
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Garnish and serve: Sprinkle with fresh parsley and serve it up hot. Right out of the pan if you must (I won’t tell).
Storage Options
So, what do you do when the skillet’s empty except for a few crispy bits or you doubled the recipe (bless your planning-ahead heart)? You store it, of course.
Once cooled, toss the leftovers into an airtight container and they’ll be happily hanging out in your fridge for about 3 to 4 days. Just make sure they’re fully cooled before you seal them up, or you’ll get that condensation sog-fest. Nobody wants that.
Microwave works for reheating, but trust me—sliding them into a hot skillet with just a touch of oil brings back that crispiness like magic. If you’re feeling fancy, a toaster oven or air fryer does the trick too.
Wondering if you can freeze the leftovers? Technically yes, but texture-wise, they might lose some charm. Potatoes tend to go a bit mealy in the freezer. If you’re okay with softer spuds, go ahead and freeze them for up to a month. Lay them flat in a freezer-safe bag so they don’t clump together like they’re plotting against you.
Variations and Substitutions
You don’t have to follow this to the letter (and I won’t shout “that’s not authentic!”). There are so many ways to tweak Potatoes O’Brien to fit your fridge, your mood, and your spice tolerance.
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Sweet potatoes instead of Yukon or Russet: Same shape, slightly longer cook time, and a deeper sweetness that plays really well with smoky spices.
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Add bacon or sausage: Dice and crisp them before starting the onions. Use the rendered fat plus butter to double down on flavor town.
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Want it spicy? Toss in diced jalapeños with the peppers or give the whole thing a big shake of crushed red pepper flakes.
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No chicken stock? Water works in a pinch, or use a bouillon cube dissolved in a splash of hot water for an easy sub.
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Try smoked paprika or cumin: Adds that earthy, smoky vibe that makes people think you spent way more time on dinner than you did.
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Make it vegan: Easy peasy—just skip the butter and use all olive oil, and go with veggie stock. Still rich, still comforting.
What to Serve with Potatoes O’Brien
This dish is a bit of a chameleon. It can be breakfast, brunch, or a very comfortable sidekick to your dinner centerpiece. You get to decide the vibe.
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If you’re doing a cozy brunch at home, serve it with scrambled eggs and a toasted everything bagel. Add a bloody mary if it’s that kind of morning (no judgment here).
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For dinner, it’s brilliant next to roast chicken or grilled meats. I love it especially with teriyaki chicken skewers—the sweet-savory mashup is just unbeatable.
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Try it alongside a simple fish, like pan-seared cod. That flaky tender fish makes a perfect contrast with crispy potatoes.
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You can even make it part of a fun breakfast-for-dinner spread. Waffles, fried eggs, a helping of Potatoes O’Brien piled in—bliss.
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Or, treat it as the centerpiece and top it with a runny fried egg, maybe a drizzle of hot sauce, and call it a day. Minimal effort, max comfort.
Don’t let this one slip away — pin it now and thank yourself later!
Don’t let this one slip away — pin it now and thank yourself later!
Frequently Asked Questions
Can I use frozen diced potatoes instead of fresh?
Yes, you totally can. Just make sure to thaw and pat them dry first so they don’t steam rather than brown. Frozen potatoes will shave a good bit of prep time, but fresh do give a slightly better texture and that golden crisp. If you’re in a hurry or already have a bag in the freezer begging to be used, go for it.
What kind of potatoes work best for this recipe?
Bless Yukon Golds for being perfectly creamy inside while still browning up nicely. Russets get crispier, but they’re also more prone to falling apart if overcooked. Basically, either works, but Yukons give you a more buttery mouthfeel. Waxier potatoes like red or new potatoes don’t quite hit that sweet spot of crispy-meets-fluffy.
How do I keep the potatoes from sticking to the skillet?
The trick is plenty of fat (butter and oil), medium heat, and patience. Don’t try to flip too early—give them time to form that crust. A cast iron or heavy nonstick skillet helps too. Also, keeping them spread out helps with even browning and less wrestling with the spatula.
Can I make this ahead of time?
Yes, and it reheats really well. You can make the whole thing, cool it, then stash it in the fridge. When you’re ready to eat, reheat in a hot skillet with a little oil to bring back that crispy edge. The microwave works in a pinch, but it won’t bring the crunch back. Still tasty though.
Potatoes O’Brien
Ingredients
Potatoes & Aromatics
- 2 tbsp (28 g) unsalted butter divided
- 2 tbsp (30 ml) olive oil divided (or avocado/neutral oil)
- 1 medium (1) yellow onion diced
- 1 red bell pepper diced
- 1 green bell pepper diced
- 2 cloves (2) garlic minced
- 1 tsp seasoned salt or use regular salt to taste
- 1/2 tsp (0.5 tsp) freshly ground black pepper
- 2 pounds (900 g) Yukon Gold or Russet potatoes cut into 1/2-inch cubes (about 4 medium)
- 1/2 cup (120 ml) chicken stock or vegetable stock
- 2 tbsp (8 g) fresh parsley chopped, for garnish
Equipment
- Large skillet (cast iron or heavy-bottomed preferred)
- Cutting board & knife
- Spatula
Instructions
- Sauté the onion and peppers: Heat 2 tablespoons butter and 2 tablespoons oil in a large skillet over medium heat. Add diced onion, red pepper, and green pepper. Cook, stirring occasionally, about 8–10 minutes until soft and golden.
- Add garlic and spices: Stir in minced garlic, seasoned salt, and black pepper. Cook for 30 seconds, just until fragrant. Scoop mixture into a bowl and cover to keep warm.
- Brown the potatoes: Return skillet to medium-high and add remaining 1 tablespoon butter and 1 tablespoon oil. Add potato cubes in a single layer if possible. Fry, turning occasionally, until nicely browned and crisp, about 8–10 minutes.
- Steam till tender: Pour in chicken or vegetable stock, stir, and cover the skillet. Reduce heat to maintain a gentle simmer. Cook, stirring occasionally, for about 10 minutes, or until the potatoes are tender. Add another splash of stock if the skillet gets too dry.
- Bring it all together: Uncover and increase the heat if needed. Stir the onion-pepper mixture back into the potatoes and let cook a few minutes until heated through and slightly crisp.
- Garnish and serve: Sprinkle with fresh parsley and serve hot.
