Potatoes O’Brien

Potatoes O’Brien

  • Prep Time: 15 mins
  • Total Time: 35 mins
  • Servings: 6

    • About This Recipe

    “This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack’s. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.”

    Ingredients

  • 1 1/2 tablespoonsunsalted butter
  • 1 1/2 tablespoonsolive oil
  • 1largeyellow onion, finely chopped
  • 1/2 smallred bell pepper, seeded,deribbed and finely diced
  • 1/2 smallgreen bell pepper, seeded,deribbed and finely diced
  • 2lbssmall white potatoes or 2lbsred potatoes, peeled and cut into 1/2 inch cubes
  • 2tablespoonsfinely chopped fresh parsley

    • Directions

  • In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
  • Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
  • Do not allow the onion to scorch.
  • Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
  • Transfer to a serving bowl and set aside.
  • Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
  • Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
  • If the potatoes are too dry, add a little more butter or oil.
  • Transfer the browned potatoes to the bowl holding the pepper mixture.
  • Repeat with the remaining butter, olive oil and potatoes.
  • Return the mixture to the pan.
  • Raise the heat to high so that it quickly warms through.
  • Remove from the heat and season to taste with salt and pepper.
  • Add the parsley and stir to combine.
  • Return to the serving bowl and serve immediately.

    • Reviews

  • “This was very good.I liked the flavors of the peppers with the potatoes.”

  • “my family loved this recipe, and i found it easy to make.I will make this again.”

  • “This is an attractive dish to serve with brunch. Along with these potatoesI served Brats, scrambled eggs, fresh sliced tomatoes, sweet onion sliced, toast & of course coffee, started off with warm grapefruit halves topped with a drop of cognac. I used yellow, green and red peppers added 2 Jalapenos and some garlic.After I peel & cube the potatoes I put them in water to remove some of the startch ensuring they will not discolor while cooking . I like this recipe because you can get it right down to the final step let it rest for 1/2 hour or so `and just do the final heating 5 minutes before serving Thanks Bev for a winner”

  • “I used to buy the frozen packages for my son but no longer.This was fantastic.I had garden potatoes, peppers and onions, nothing like fresh. I added some minced garlic and parsley. He went back for three servings and I had no leftovers for breakfast!Thanks.”

  • “I just discovered I’d already made these before, so here’s an update. Last time I served them with dinner, this time as breakfast! I love the onions and red pepper in the dish. Thanks Bev!”

  • “This was so easy to make! I used russet potatoes, red onions and jalapenos since those were what I had on hand. I also added minced garlic as well as some thyme. I kept my potatoes on a low heat to cook through while I made the rest of dinner, and then combined it all just before everything was ready. So simple and tasty! Thanks!”

  • “Delicous! An A+ for a basic O’Brien’s Potatoes recipe.I was going to make Lorac’s Kielbasa Hash #38301 and didn’t have the frozen O’Briens so I used your recipe.Turned out great!Probably even better being home-made browns.Thanks for posting.Pam”

  • “Excellent recipe!! Yummy….”

  • “Would have given it 5 stars if it had included that youkon golds or red potatoes really work well.Russets can over cook quickly and you lose the crispiness of the potatoes.Works very well with sausage gravey instead of hash browns or bisquits.”

  • “Good recipe and I added garlic and parsley also.Once I browned the potatoes and added the peppers and onions back in, I then covered them and turned the heat down so the potatoes could cook threw throughly. Once they were done, then I turned the heat up to get them a bit crisp. Enjoyed these and I will make them again.Thanks for sharing your recipe, Kat”

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