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Potatoes O'Brien

Potatoes O'Brien is a colorful, crispy, and savory classic perfect for any meal. Enjoy the buttery Yukon Gold potatoes with sweet bell peppers and onions!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Breakfast, Brunch, Side Dish
Cuisine: American
Keyword: Comfort Food, Easy, Quick, Vegetarian
Servings: 4 servings

Ingredients

  • 2 pounds Yukon Gold potatoes diced
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 3 tablespoons olive oil
  • Salt to taste
  • Black pepper to taste
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Freshly chopped parsley for garnish (optional)

Instructions

Step 1: Prepare Your Ingredients

  • Start by washing and peeling the Yukon Gold potatoes. Dice them into uniform cubes to ensure even cooking. Next, finely chop the yellow onion, red bell pepper, and green bell pepper.

Step 2: Heat the Skillet

  • In a large skillet, heat the olive oil over medium heat. Allow the oil to get hot but not smoking. You want it to shimmer, which indicates that it’s ready for cooking.

Step 3: Cook the Potatoes

  • Add the diced Yukon Gold potatoes to the skillet. Season them with salt and black pepper to taste. Cook them for about 10-15 minutes, stirring occasionally to prevent sticking. You want them to be golden brown and crispy on the outside while tender on the inside.

Step 4: Add Vegetables

  • Once the potatoes are about halfway cooked, add the diced onion and bell peppers to the skillet. Stir everything together, and sprinkle the onion powder and garlic powder over the mixture. Continue to cook for another 10-12 minutes, stirring occasionally.

Step 5: Final Touches

  • Once all the vegetables are cooked through and the potatoes have a beautiful golden color, taste for seasoning. Adjust with more salt and pepper if needed. Remove from heat and garnish with freshly chopped parsley if desired.

Step 6: Serve and Enjoy

  • Transfer the Potatoes O'Brien to a serving platter and enjoy it hot. This dish pairs wonderfully with eggs, bacon, or as a hearty side for dinner.

Equipment

  • Large Skillet
  • Spatula
  • Cutting Board
  • Knife
  • Measuring Spoons
  • Serving Platter

Notes

  • For a low-carb version, substitute potatoes with riced cauliflower or diced turnips.
  • Do not overcrowd the skillet to ensure potatoes crisp up instead of steaming.
  • Store leftovers in an airtight container in the fridge for up to 3 days and reheat in a skillet with a splash of olive oil.