Crispy, golden Potatoes O’Brien made with diced potatoes, bell peppers, and onions. Cooked in one skillet and ready in under 30 minutes, this easy side dish is perfect for weekend mornings or a side to dinner.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 1/2 pounds russet potatoes, cut into a small dice (skin on or off)
- 1 teaspoon kosher salt
- 1 teaspoon seasoned salt
- 1 teaspoon garlic powder
- 2 cups diced peppers (any color)
- 1 cup diced yellow onion
- 2 teaspoons Worcestershire sauce
- Freshly ground black pepper to taste
Instructions
- Add the olive oil to a large skillet over medium-high heat.
- Add the diced potatoes and cook for 10 minutes, stirring only occasionally so that the potatoes brown and get crispy. Season the potatoes with the kosher salt, seasoned salt and garlic powder.
- Add the peppers and onions, stirring into the potatoes. Cook another 7-8 minutes to allow the vegetables to soften. Add the Worcestershire sauce and fresh black pepper to taste. Taste for seasonings and adjust if needed.
Recipe Notes
Storing: Place leftovers in an air tight container in the refrigerator for up to 5 days.
Reheating: Reheat leftovers back in a skillet with a drizzle of oil to crisp up the potatoes again, or in the microwave for an easy and fast option.
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
