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Potatoes O’Brien combines chunks of tender cooked potatoes and peppers with garlic and seasonings. It’s a simple side dish for any meal.

What are Potatoes O’Brien?
It’s an classic side dish dating back to the early 1900’s made from fried, diced potatoes, plus red and green bell peppers and other seasonings.
Many restaurants serve this easy dish at breakfast alongside eggs and sausage or bacon, but we think Potatoes O’Brien are just as delicious served at dinnertime with any favorite dinnertime entrée such as steak or pork chops.
Living in New England, my husband Jack and I have always believed that Potatoes O’Brien was a recipe with origins from Massachusetts. But Wikipedia attributes Potatoes O’Brien to both a restaurant in Boston, Massachusetts called Jerome’s, as well as a Manhattan, New York-based restaurant called Jack’s. Well, both Jerome and Jack were on to something good!
Potatoes O’Brien have fantastic flavor, and I love the little crispy cubes of potato with the flavor of the diced bell pepper.
Why You’ll Love Potatoes O’Brien
- The little crispy cubes of potato with the flavors of the diced bell pepper is absolutely delicious!
- This dish can be served for breakfast, brunch, or dinnertime.
- You can cook this easy dish ahead of time, then quickly reheat just before serving.
- With a few tweaks to the recipe, you can even use leftover cooked potatoes to make this dish.
Reader Review
“Husband raved about this – kept saying “it’s delicious! – as good as in a restaurant!” Frankly, I think it’s better! I used leftover potatoes which made it cook even faster. It’s dishes like this that make breakfast my favorite meal!” – Elizabeth
Key Ingredients & Substitutions
- Bell Peppers – Any color of bell pepper can be used in this recipe. We especially like a mix of stronger flavors from the green bell peppers with the sweeter red bell peppers.
- All-Purpose Potatoes – This includes white or yellow potatoes with a medium-starch level that hold their shape when cooked, but are still soft and tender to the bite. Some supermarkets label them as “all-purpose” in bins or bags, but you can also look for Yukon Gold, Finnish, or White Gold varieties. Avoid Russets (which are more starchy) and Red Bliss (which are more waxy).
- Fresh Garlic – Used to season the dish.
- Butter and Olive Oil – Use a combination of these two fats to saute this dish. The butter adds lots of flavor, while the oil helps prevent scorching.
- Salt & Pepper – Also used for seasoning.
Special Tools Needed
- Vegetable peeler
- Sharp knife and cutting board
- Large skillet or saute pan with cover
- Spatula for stirring
Chef’s Tip
For this recipe, you’ll cut the potatoes and peppers into a medium dice. This term means that the potatoes and peppers should be cut into cubes or pieces that measure approximately half an inch on each side.
How do I make Potatoes O’Brien?
- Dice the peppers and potatoes.
- Sauté peppers first in butter and oil, stirring with a spatula.
- Add potatoes and garlic, plus salt and pepper.
- Cover and cook, stirring occasionally, until the potatoes are tender.
- Remove the cover and add more butter and oil.
- Raise the flame under the skillet and brown the potatoes until crispy.
- Add more salt and pepper if needed.
- Serve immediately.
Frequently Asked Questions
- What kind of potatoes should I use for Potatoes O’Brien? As mentioned above, you’ll want to use an all-purpose yellow or white potato. The most common variety at supermarkets is Yukon Gold.
- Can I make Potatoes O’Brien ahead of time? Yes – Just note that cut raw potatoes will turn brown when prepped ahead of time, so you’ll want to keep them in a bowl of water to prevent oxidation. Then drain well before cooking. But – since this dish reheats nicely – we suggest you prep the entire recipe ahead of time and reheat in the skillet to serve.
- Can I freeze Potatoes O’Brien? Yes, but..diced potatoes tend to get a little mushy when frozen and thawed, so freshly cooked will taste the best.
- How do I store leftovers? In the refrigerator, in a closed container for up to three days.
This post originally appeared on A Family Feast in 2017. We’ve updated the post with additional information and cooking tips, but the delicious recipe remains the same.
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Potatoes O’Brien
Potatoes O’Brien combines chunks of tender cooked potatoes and peppers with garlic and seasonings. It’s a simple side dish for any meal.
Ingredients
3 tablespoons butter, divided
3 tablespoons extra virgin olive oil, divided
2 cups medium diced red bell pepper
1 1/2 cups medium diced green bell pepper
1 1/2 cups medium diced yellow onion
2 pounds all-purpose potatoes, peeled and cut into 1/2-inch dice
1 tablespoon fresh garlic, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Instructions
- In a large skillet or sauté pan, heat two tablespoons of butter and two tablespoons of oil over medium high heat.
- Add both peppers and onion and cook ten minutes, stirring every few minutes.
- Add potatoes, garlic, salt and pepper, and cover. Lower heat to medium and cook ten more minutes, stirring every few minutes. Test potato doneness and cook longer if not fully cooked.
- Remove lid, add remaining butter and oil and raise heat to high.
- Cook for about two minutes until the mixture is crispy.
- Add more salt and pepper to season if desired. Serve immediately.
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Disclosure: This post contains affiliate links.
I’m glad the algorithm brought me to your recipe! We’re a family of 10 so good recipes are appreciated! I use frozen pepper onion mix and frozen I potatoes. Worked like a charm. Added some parsley and rosemary to add some pizzazz.
We’re glad you found us too!
It was my first time making potatoes O’Brien, and this was delicious!
So glad you enjoyed the recipe Cassie!
Works every time. 🙂
Glad you enjoy the recipe!
Husband raved about this – kept saying “it’s delicious! – as good as in a restaurant!” Frankly, I think it’s better! I used leftover potatoes which made it cook even faster. It’s dishes like this that make breakfast my favorite meal!
Wow Elizabeth – thank you so much!
Loved the dish which I served as a main vegetarian meal with a green salad with avocado. Easy to follow the recipe . I love reading the history of the dish too.
Thanks Pippa!
Great taste and I will add to my potato recipes. Still trying to figure out why it takes me longer to cook this recipe. I live at 7000 feet and cook on an induction stove top. Any suggestions?
Tony
Love questions like this. Foods take longer to cook at higher elevations because the air pressure is lower. Typically time and temperatures need to be increased to compensate. That said, you threw a curve ball in there with the induction. Typically induction cooking heats up 50% faster than gas, propane or electric since the magnets are causing friction by stirring up the elements of the pan (non technical explanation). So the question is difficult to answer because you have opposite variables working against each other. In your situation, I would say that every recipe needs to be questioned and tested based on your environment and cooking devices.
Good luck,
Jack
I love all your recipes!! Some of them are things I have cooked for years but when I follow your recipe it is so much better!! Everything is clear and easily understood and the recipes are spot on! I look forward to the next recipe!!!
Thank you so much Cyn! You’ve made our day! 🙂
Your recipe looks delicious and I appreciated the wonderful thoughts of making family dinners.
Thanks Gail!
Hi there! Since the country seems to be out of potatoes O’Brien, I’m going to make my own!… Or if I’m honest, I’m going to make yours lol! Could you specify what kind of potato would be best for this recipe? Are russet’s too hard? Are gold potatoes too soft..? I am not sure what an all purpose potato is 😩
Hi Becky – Yukon Golds are a good option.
I love potatoes O’brien! Thank you for posting this recipe and the instructions every time I make it I will leave out something or it just didn’t turn out right I think adding the extra dab of butter and olive oil toward the end is what put it over for me it came out marvelous thank you so much
Glad you enjoyed the recipe!