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Potatoes O’Brien is a quick and flavorful skillet dish made with buttery potatoes, onions, and bell peppers. The potatoes turn golden and crispy on the edges while staying soft inside, and the peppers and onions add just the right touch of sweetness. Ready in 10 minutes, this easy side pairs perfectly with breakfast, lunch, or dinner.
Why You’ll Love This Recipe
- Flavorful & Crispy: Soft on the inside, crisp on the outside, and packed with flavor.
- Quick & Easy: Made with simple ingredients and ready in minutes.
- Versatile: Enjoy for breakfast, lunch, or dinner.
Potatoes O’Brien is a simple dish with big flavor. It’s a mix between classic breakfast potatoes and skillet hash browns, perfectly balancing crispy edges with a tender center. The combination of bell peppers, onions, and seasoning makes it one of my favorite ways to enjoy potatoes.
And here’s a fun fact—my maiden name is O’Brien, so I might be a little biased toward this dish! Potatoes O’Brien has been around since at least the early 1900s, with origins traced to either Boston or New York. No matter where it started, one thing’s for sure—it’s a timeless favorite.
Although these potatoes are great anytime, I love them for breakfast with a yolky fried egg, bacon or sausage, and toast. For more single serving breakfast ideas, try my Cheesy Baked Eggs, Banana Pancakes, or Blueberry Muffins.
Ingredients
If you have any ingredients leftover from this small batch Potatoes O’Brien recipe, check out our Leftover Ingredients Recipe Finder.
- Potato: Just about any potato can be pan-fried, but I prefer Yukon Golds because they have a naturally buttery texture and hold their shape well. Russet potatoes and red potatoes work too. Extra potatoes? Use them in Hamburger Soup, Potato Gnocchi, or Chicken Stew.
- Butter: Helps the potatoes brown and crisp up while adding rich flavor. You can also use vegetable oil, avocado oil, or olive oil if preferred.
- Onion: Adds a hint of sweetness and a savory flavor that complements the potatoes.
- Bell Peppers (Red & Green): Bring color and a mild sweetness. Yellow or orange bell peppers work just as well. Use extra bell peppers in a Philly Cheesesteak, Vegetarian Chili, or Stuffed Peppers For Two.
- Garlic: Adds a bold, savory flavor that enhances the dish.
- Seasoning: I love using Creole seasoning for extra flavor, which is why it’s included in this recipe. However, other great options include salt and black pepper, garlic salt, or lemon pepper.
Recipe Variations
It’s easy to change up this recipe. Here are a few simple ways to do it:
- Cheesy Potatoes O’Brien: Stir in shredded cheese just before serving.
- Spicy Version: Add diced jalapeños or a pinch of red pepper flakes.
- Loaded Potatoes O’Brien: Top with sour cream, chives, and shredded cheese.
- Bacon Addition: Cook a strip of bacon first, then use the drippings instead of butter to fry the potatoes. Crumble the bacon and stir it in before serving.
How To Make Potatoes O’Brien
These step-by-step photos show how to make this single serving skillet potatoes recipe. For exact measurements and full instructions, see the recipe card below.
- Bring a pot of water to a boil. Add the diced potatoes and cook for about 3 minutes. Drain and set aside.
- Melt the butter in a 10-inch skillet over medium heat. Once it sizzles, add the onions, bell peppers, and garlic to one side of the pan and the potatoes to the other.
- Sprinkle with Creole seasoning (or your preferred seasoning). Stir the vegetables occasionally, but let the potatoes sit untouched for about 3 to 4 minutes so they can brown.
- Once the potatoes are golden on one side, stir everything together and cook for a few more minutes until the potatoes are as browned as you like. Taste and add salt if needed.
A cast-iron skillet will give the potatoes the best color, but a regular 10-inch skillet works too—that’s what I used for the photos.
Expert Tips
- Par-Cook the Potatoes: Boil the diced potatoes for a few minutes before pan-frying to keep the inside soft while the edges crisp up.
- Cut Potatoes Evenly: Chop the potatoes into similar-sized pieces so they cook evenly.
- Use a Hot Pan: Let the skillet get hot before adding the potatoes for a better sear.
- Don’t Flip Too Soon: Let the potatoes sit undisturbed for a few minutes to develop a golden crust before tossing.
What To Serve With Potatoes O’Brien
These quick skillet potatoes are great on their own or topped with a simple fried egg. They also pair well with a variety of our single serving recipes. Try serving them with:
Frequently Asked Questions
Yes, it helps them cook faster and ensures a soft center with crispy edges.
Yes! Just cook them straight from frozen, but they may take longer to crisp.
Store in an airtight container in the fridge for up to four days. Reheat in a skillet over medium heat with a little butter or oil until warmed through.
Yes, roast everything at 400°F (200°C) for about 20-25 minutes, stirring halfway through.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serve O’Brien Potatoes recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
If you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Potatoes O’Brien For One
Equipment
- 10-inch skillet or cast iron skillet
Ingredients
- 1 medium Yukon gold potato peeled and diced into ½ inch pieces
- 1 tablespoon butter
- ½ cup chopped onions (about ½ small onion)
- ¾ cup chopped red bell pepper (about ½ small bell pepper)
- ¾ cup chopped green bell pepper (about ½ small bell pepper)
- 1 clove garlic -minced
- ½ teaspoon Creole seasoning or substitute with salt and black pepper or your favorite seasoning blend.
Instructions
- Bring a pot of water to a boil. Add the diced potatoes and cook for about 3 minutes. Drain and set aside.
- Melt the butter in a 10-inch skillet over medium heat. Once it sizzles, add the onions, bell peppers, and garlic to one side of the pan and the potatoes to the other.
- Sprinkle with Creole seasoning (or your preferred seasoning). Stir the vegetables occasionally, but let the potatoes sit untouched for about 3 to 4 minutes so they can brown.
- Once the potatoes are golden on one side, stir everything together and cook for a few more minutes until the potatoes are as browned as you like. Taste and add salt if needed.
Notes
- Par-Cook the Potatoes: Boil the diced potatoes for a few minutes before pan-frying to keep the inside soft while the edges crisp up.
- Cut Potatoes Evenly: Chop the potatoes into similar-sized pieces so they cook evenly.
- Use a Hot Pan: Let the skillet get hot before adding the potatoes for a better sear.
- Don’t Flip Too Soon: Let the potatoes sit undisturbed for a few minutes to develop a golden crust before tossing.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
I made these today using tiny potatoes that I microwaved and three colored peppers that were sliced for snacking, and I cut up an onion and cooked the onions and the peppers and the garlic from a jar and then added the potatoes and flavored them, and they were delicious. I had them for lunch.And I’m gonna have them with a meatloaf tonight for supper.
Two words: Oh, yum!
Love your recipes, because they just wright amounts.
I love garlic so I added a minced clove.
Thank you for including the QR code. I can scan it, send it to my WW app and immediately get both the recipe and the points. I’ll rate the recipe once I’ve made it, but everything looks like it will be delicious.
Great recipe.
Thank you!