Potatoes Oh Brian
Bring vibrant flavors to your table with Potatoes Oh Brian, a hearty and savory skillet dish that’s perfect for breakfast, brunch, or even dinner. This recipe combines golden, crispy russet potatoes with a colorful medley of red and green bell peppers and tender sautéed onions, all seasoned with garlic, paprika, and a hint of black pepper for a smoky, satisfying flavor. Cooked in a blend of butter and olive oil for the perfect balance of richness and crispiness, this dish is easy to prepare and ready in just 40 minutes. Garnish with freshly chopped parsley for a pop of freshness, and serve alongside eggs, bacon, or your favorite protein for a comfort food experience that’s as versatile as it is delicious. Keywords: crispy potatoes, skillet potatoes, sautéed vegetables, breakfast side dish, Potatoes Oh Brian recipe.
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Recipe Information
Ingredients
- 4 medium Russet potatoes
- 1 medium Red bell pepper
- 1 medium Green bell pepper
- 1 medium Yellow onion
- 3 tablespoons Unsalted butter
- 2 tablespoons Olive oil
- 1 teaspoon Garlic powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (optional for garnish)
Instructions
Peel the russet potatoes and cut them into small, evenly-sized cubes (about ½ inch).
Place the diced potatoes in a bowl of cold water to rinse off excess starch. Let them sit for 5 minutes, then drain and pat dry with a clean kitchen towel.
Dice the red bell pepper, green bell pepper, and yellow onion into small, uniform pieces.
Heat a large skillet over medium heat and add 2 tablespoons of unsalted butter and 2 tablespoons of olive oil. Allow the butter to melt and foam slightly.
Add the diced potatoes to the skillet in a single layer. Cook for 8-10 minutes, stirring occasionally, until they start to turn golden brown and crispy.
Push the potatoes to one side of the skillet and add the remaining 1 tablespoon of butter. Add the diced bell peppers and onion to the empty space and sauté for 5-7 minutes until the vegetables are softened.
Sprinkle garlic powder, paprika, salt, and black pepper evenly over the potato and vegetable mixture. Toss everything together to combine and cook for another 3-5 minutes to allow the flavors to meld.
Taste and adjust seasoning if needed.
Remove from heat and garnish with freshly chopped parsley, if desired.
Serve hot as a side dish alongside eggs, bacon, or your favorite main course.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.2 g | 84% | |
| Saturated Fat | 25.7 g | 128% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 2480 mg | 108% | |
| Total Carbohydrate | 181.9 g | 66% | |
| Dietary Fiber | 20.8 g | 74% | |
| Total Sugars | 21.5 g | ||
| Protein | 25.2 g | 50% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 181 mg | 14% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 4702 mg | 100% | |
*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.
