Potatoes O Brien Breakfast
Start your morning with a hearty and flavorful Potatoes O’Brien Breakfast—a classic skillet dish that combines golden, crispy chunks of russet potatoes with vibrant red and green bell peppers and savory sautéed onions. Parboiling the potatoes ensures a tender interior, while a sizzling blend of olive oil and butter gives them that perfect golden crust. Seasoned with garlic powder, paprika, and black pepper, this breakfast staple is loaded with bold, satisfying flavors. Ready in just 35 minutes, it’s an easy, crowd-pleasing option that pairs beautifully with eggs, bacon, or even as a side for brunch. Garnish with fresh parsley for an optional pop of color and serve hot for a comforting, homemade start to your day!
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Recipe Information
Ingredients
- 3 medium (about 1.5 lbs) russet potatoes
- 1 large red bell pepper
- 1 large green bell pepper
- 1 medium yellow onion
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon (or to taste) salt
- 0.5 teaspoon (or to taste) black pepper
- 2 tablespoons (chopped, for garnish, optional) fresh parsley
Instructions
Peel the russet potatoes and rinse them under cold water. Cut the potatoes into 1/2-inch cubes.
Bring a pot of water to boil and add the cubed potatoes. Parboil the potatoes for 5-7 minutes until they are slightly tender but still firm. Drain and set aside.
Dice the red bell pepper, green bell pepper, and yellow onion into small pieces of roughly equal size.
In a large skillet or cast-iron pan, heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium heat.
Add the diced onions to the skillet and cook for 2-3 minutes until they begin to soften.
Stir in the red and green bell peppers and sauté for another 3-4 minutes until the vegetables are tender but still slightly crisp. Remove the pepper-onion mixture from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Raise the heat to medium-high.
Add the parboiled potatoes to the skillet, spreading them out into a single layer. Allow the potatoes to cook undisturbed for 4-5 minutes until the bottom side is golden and crispy.
Flip the potatoes and cook the other sides until evenly golden and crispy, about 10-12 minutes total, stirring occasionally.
Season the potatoes with garlic powder, paprika, salt, and black pepper. Stir well to coat.
Return the sautéed peppers and onions to the skillet and mix everything together. Cook for another 1-2 minutes to heat through and combine the flavors.
Remove the skillet from the heat. Garnish with freshly chopped parsley if desired.
Serve hot as a standalone breakfast dish, or pair with eggs, bacon, or other breakfast proteins.
Nutrition Facts
Calories |
674 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.7 g | 21% | |
| Saturated Fat | 5.1 g | 26% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 15 mg | 5% | |
| Sodium | 525 mg | 23% | |
| Total Carbohydrate | 117.2 g | 43% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 9.0 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2857 mg | 61% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
