Potatoes O Brien Potatoes with Peppers and Pimentos
Crispy, golden, and bursting with vibrant flavors, Potatoes O’Brien with Peppers and Pimentos is a classic skillet recipe that transforms simple ingredients into a hearty, satisfying dish. Featuring tender russet potatoes, colorful bell peppers, sweet pimentos, and a touch of spice, this recipe offers the perfect balance of texture and flavor in every bite. Cooked to perfection in a buttery olive oil blend, these potatoes develop a crispy exterior while staying fluffy inside, complemented by the aromatic sautéed onions and bright parsley garnish. Ready in just 40 minutes, this versatile side dish pairs effortlessly with breakfast staples like eggs and bacon, or can be served as a comforting addition to dinner. Perfect for brunch gatherings or weeknight meals, this homestyle recipe is sure to become a household favorite.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Green bell pepper
- 1 medium Red bell pepper
- 1 medium Onion
- 1 jar (4 oz) Pimentos
- 2 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder (optional)
- 2 tablespoons Fresh parsley for garnish
Instructions
Peel and dice the russet potatoes into small, uniform cubes (about 1/2-inch). Rinse the cubes in cold water to remove excess starch, then pat them dry with a clean kitchen towel.
Dice the green bell pepper, red bell pepper, and onion into small pieces, keeping them roughly the same size as the potatoes.
Drain the pimentos from the jar and roughly chop them if needed. Set them aside.
Heat a large non-stick or cast-iron skillet over medium heat. Add the olive oil and butter, allowing the butter to melt completely.
Add the diced potatoes to the skillet in a single layer. Let them cook undisturbed for 4-5 minutes, allowing them to crisp up on one side.
Stir the potatoes gently with a spatula, then continue cooking for another 5-6 minutes, stirring occasionally, until the potatoes are golden brown and crispy on the outside but tender inside.
Push the potatoes to one side of the skillet. Add the diced onions and bell peppers to the empty space in the skillet. Cook for 3-4 minutes, stirring occasionally, until the vegetables start to soften.
Sprinkle the salt, black pepper, and garlic powder (if using) over the skillet. Stir everything together, incorporating the potatoes and vegetables evenly.
Add the chopped pimentos to the skillet and cook for an additional 2-3 minutes, allowing the flavors to meld together.
Remove the skillet from heat. Sprinkle the dish with fresh parsley for a pop of color and freshness.
Serve hot as a side dish for breakfast, brunch, or dinner. Enjoy!
Nutrition Facts
Calories |
1306 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 62 mg | 21% | |
| Sodium | 2490 mg | 108% | |
| Total Carbohydrate | 191.6 g | 70% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 28.3 g | ||
| Protein | 26.2 g | 52% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4921 mg | 105% | |
*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.
