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potatoes obrien on a plate.
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5 from 3 votes

Potatoes O'Brien For One

This Potatoes O'Brien recipe is a single serving breakfast side made from scratch with one potato, crisped in a skillet with bell peppers and onions.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Main Dish, Side Dish
Cuisine: American
Diet: , Vegetarian
Keyword: breakfast potatoes, o'brien potatoes, potatoes obrien, skillet hash browns, skillet hashbrowns, skillet potatoes
Servings: 1 serving
Author: Joanie Zisk

Equipment

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 bell pepper)
  • ¾ cup chopped green bell pepper (about ½ bell pepper)
  • 1 clove garlic - minced
  • ½ teaspoon Creole seasoning
  • salt, to taste (optional)
US - Metric

Instructions

  • Bring a small saucepan of water to a boil. Add the diced potato and boil for 3 minutes, just until slightly softened, then drain well.
  • Melt the butter in a 10-inch skillet over medium heat. When it sizzles, add the potato to one side of the pan and the onion, bell peppers, and garlic to the other.
  • Sprinkle everything with Creole seasoning. Cook for 3 to 4 minutes, stirring the vegetables occasionally but leaving the potato undisturbed, until the potato is golden on the bottom.
  • Stir everything together and cook 2 to 3 minutes more, until the potato is browned all over. Taste and add salt if needed.

Notes

Use a 10-inch skillet and keep the potato in a single layer. A wider pan gives each piece room to touch the hot surface and brown. Crowd them and they steam instead, coming out soft. Cast iron holds heat well and gives the best color.
Cut the potato into even ½-inch pieces. When the pieces match in size, they finish cooking together, so you avoid a mix of soft and still-firm bites.
Get the butter hot before the potato goes in. It should be melted and sizzling. A hot pan sears the surface on contact, so the potato crisps instead of soaking up fat.
Don't move the potato too soon. Let it cook undisturbed for 3 to 4 minutes, until a golden crust forms on the bottom, then stir. Turning it early keeps that crust from setting.

Nutrition

Serving: 1serving | Calories: 234kcal | Carbohydrates: 29g | Protein: 4g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 674mg | Potassium: 646mg | Fiber: 5g | Sugar: 5g | Vitamin A: 771IU | Vitamin C: 41mg | Calcium: 49mg | Iron: 2mg

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