The BEST Breakfast Potatoes! These potatoes are skillet fried with sweet onions, bell peppers, fresh garlic, and a healthy dose of butter for a breakfast side dish that’s melt in your mouth DELICIOUS!
When it comes to breakfast, I’m 100% convinced you’re either a savory person or a sweet person. You either want the scrambled eggs and bacon… or you want the pancakes and syrup. Now, the good news is that no matter which camp you’re in, there are plenty of options. And… no matter which camp you’re in, breakfast potatoes always make perfect side dish!
We all know they’re a staple at breakfast restaurants, and there are so many different ways to do them. But of all the different types, Potatoes O’Brien are always my favorite. If you’re not familiar with Potatoes O’Brien, it’s a recipe that combines pan-fried potatoes with onions and bell peppers. The origin dates back to the early 1900’s, when two different east coast restaurants reportedly started making them.
What I LOVE about these potatoes is the flavor combination of the sweet peppers and onions along with the savory potatoes. And when you add a hint of fresh garlic, some olive oil and butter, and a sprinkle of salt and pepper… these truly are the ULTIMATE breakfast potatoes, and sure to be your new favorite!
What you’ll need for this recipe
Potatoes – The main ingredient in this recipe is, of course, potatoes! I used Yukon Gold, which is a rich, yellow-fleshed potato that’s not quite as starchy as russet. I left the skins on and chopped them into pieces about 3/4 of an inch.
Bell peppers – To the potatoes, I added chopped green and red peppers. Not only does this add a nice color contrast, but it also offers delicious flavor, texture, and nutrition to the dish.
Onion – I also added 1 cup of chopped sweet onion. I love the way sweet (Vidalia) onion caramelizes in this dish, adding the most delicious flavor to the other more savory ingredients. If you’re unable to find sweet onions, you can substitute red or yellow.
Garlic – Everything is better with a little garlic, so I added 2 cloves to this recipe. You can substitute jarred minced garlic or even garlic powder if you have either on hand.
Butter – Butter is a MUST when it comes to potatoes, and I definitely didn’t skimp! I used 4 Tablespoons of salted butter, which I divided and added to the recipe at two separate times.
Oil – I also used 4 Tablespoons of canola oil, which helps the potatoes get browned and crispy. Just like the butter, the oil is divided and added to the recipe at two separate times.
Salt & pepper – Finally, a little bit of salt and pepper is the only seasoning these potatoes need! If you’d like to add more, see below for suggestions.
How to make Breakfast Potatoes
Prep the veggies. Chop the potatoes, peppers, and onions to desired size (I made the potatoes a little larger than the peppers and onions.)
Sauté the onions, peppers & garlic. In a large skillet over medium heat, combine 2 Tablespoons butter and 2 Tablespoons oil. Heat until butter is fully melted. Add chopped onions and peppers; sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté until fragrant.
Fry the potatoes. Add the potatoes, salt, and pepper. Push the mixture down firmly with a spatula or wooden spoon, then cover and cook for 5 minutes. Uncover, add the remaining butter and oil, and increase heat to medium-high. Stir the mixture every 5 minutes, letting the potatoes brown, until they’re golden and crispy on the edges. Potatoes are done when fork tender.
Potatoes O’Brien can be prepped in advance in one of two ways:
- Chop the peppers and onion in advance and store them in an airtight container or ziploc bag in the refrigerator
- Chop the potatoes in advance and store them in the refrigerator in a large bowl covered in cold water
- Use any type of potatoes, such as Idaho potatoes, red potatoes, or sweet potatoes
- Add breakfast sausage or bacon to the recipe
- Cut the potatoes into larger chunks for a heartier feel
- Add fresh minced jalapeño or poblano peppers
- Add any of your favorite seasonings, such as onion powder, smoked paprika, Italian seasoning, curry powder, or cayenne pepper
- For crispier potatoes, sauté uncovered the entire time
Recipes to pair with Breakfast Potatoes
- Western Omelette
- Huevos Rancheros
- Ham & Cheese Croissant Egg Bake
- Southwest Breakfast Burritos
- Caprese Quiche
- Sausage Egg Casserole
- Crustless Quiche Lorraine
- Ham & Cheese Egg Muffins
- 2 pounds Yukon Gold potatoes
- 1 red pepper (1 cup chopped)
- 1 green pepper (1 cup chopped)
- 1 sweet onion (1 1/2 cups chopped)
- 1/4 cup butter
- 1/4 cup canola oil
- 2 cloves fresh garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Chop the potatoes, peppers, and onions to desired size (I made the potatoes a little larger than the peppers and onions.)
- In a large skillet over medium heat, combine 2 Tablespoons butter and 2 Tablespoons oil. Heat until butter is fully melted.
- Add chopped onions and peppers; sauté for 5 minutes, stirring occasionally. Add the minced garlic and sauté until fragrant.
- Add the potatoes, salt, and pepper. Push the mixture down firmly with a spatula or wooden spoon, then cover and cook for 5 minutes.
- Uncover, add the remaining butter and oil, and increase heat to medium-high. Stir the mixture every 5 minutes, letting the potatoes brown, until they're golden and crispy on the edges. Potatoes are done when fork tender.
Nutrition Information:Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 13gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 15mgSodium: 327mgCarbohydrates: 30gFiber: 3gSugar: 5gProtein: 4g