Potatoes O’Brien ~
Crispy potatoes with red and green bell peppers and onions.
A classic Irish dish with hearty flavor and nostalgic appeal.
Potatoes O’Brien Recipe
I like this recipe because it’s an easy side dish with simple ingredients that can be enjoyed any time of day. The crispy texture of the potatoes, the sweetness of the peppers, and the savory aroma of the onions all come together perfectly, making it a versatile and comforting addition to any meal.
This fusion of Irish and American cooking, named after the Irish surname O’Brien, iis a classic side dish dating back to the late 1800s and early 1900s when there was a significant population of Irish immigrants in the United States. O’Brien Potatoes and similar dishes celebrate the influence of Irish immigrant communities on American cuisine. And along the way, helped the humble potato, for many a symbol of the resilience and adaptation of the Irish community in America, become one of the most popular breakfast foods in the country.
Over time, this simple potato dish has evolved to include variations such as the addition of spices, fresh herbs, and even cheese. For this O’Brien Potatoes recipe, the potatoes, green and red peppers, and onion are braised and then pan-fried to crispy perfection.
Ingredients for Potatoes O’Brien
You will need the following:
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds red potatoes, cut into bite-sized cubes
- 1 cup green bell pepper, chopped
- 1 cup red bell pepper, chopped
- 1/4 cup yellow onion, chopped
- 1/2 cup vegan chicken-style broth
- 2 teaspoons vegan Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/4 cup scallions, chopped
- Ground black pepper, to taste
Ingredient Notes
- Vegetable Oil – The high smoke point of vegetable oil makes it ideal for achieving a crispy texture on the potatoes. Olive oil has a lower smoke point and is not recommended for this recipe.
- Red Potatoes – The kind of potato used will impact the overall texture of this dish. I use red potatoes for their pretty pop of color and because they hold their shape when cooked. Yukon Gold potatoes would also work well. Russet potatoes tend to break down more and are not recommended for this recipe.
- Red and Green Peppers – The peppers add color, a light crunch, and depth of flavor to the dish.
- Yellow Onion – The onion lightly caramelizes as it cooks, adding a touch of sweetness.
- Vegan Chicken-Style Broth – I use Better Than Bouillon No-Chicken Base. Vegetable broth or water can also be used as the braising liquid.
- Vegan Worcestershire Sauce – I use The Wizard’s brand.
- Salt and Ground Black Pepper – Adjust seasoning to suit personal preference or dietary restrictions.
How to Make Potatoes O’Brien
STEP ONE: Set a large skillet over medium heat and add the vegetable oil. When the oil is hot, add the diced potatoes, green bell peppers, red bell peppers, and onion. Stir to coat with the oil.
STEP TWO: Stir in the broth, Worcestershire sauce, and salt. Cover and cook, stirring occasionally, for 10 minutes or until the potatoes are fork-tender. Exact cooking time may vary depending on the size of your potatoes.
STEP THREE: Uncover and increase to medium-high heat. Continue cooking, stirring frequently, for 12 minutes or until the liquid is evaporated and the potatoes are golden brown in places.
STEP FOUR: Season to taste with ground black pepper. Sprinkle with scallions and serve hot.
Storage
- Store leftovers in an airtight container in the refrigerator. Reheat in a hot skillet.
More Potato Recipes You’ll Love!
- Poblano Potatoes
- Breakfast Potatoes
- Oven Hash Browns
- Roasted Sweet Potato Hash
- Roasted Dill Potatoes
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Potatoes O’Brien
Ingredients
- 1 1/2 tablespoons vegetable oil
- 1 1/2 pounds red potatoes cut into bite-sized cubes
- 1 cup green bell pepper chopped
- 1 cup red bell pepper chopped
- 1/4 cup yellow onion chopped
- 1/2 cup vegan chicken-style broth
- 2 teaspoons vegan Worcestershire sauce
- 1 1/2 teaspoons salt
- 1/4 cup scallions chopped
- Ground black pepper to taste
Instructions
- Set a large skillet over medium heat and add the vegetable oil. When the oil is hot, add the diced potatoes, green bell peppers, red bell peppers, and onion. Stir to coat with the oil.
- Stir in the broth, Worcestershire sauce, and salt. Cover and cook, stirring occasionally, for 10 minutes or until the potatoes are fork-tender. Exact cooking time may vary depending the size of your potatoes.
- Uncover and increase to medium-high heat. Continue cooking, stirring frequently, for 12 minutes or until the liquid is evaporated and the potatoes are golden brown in places.
- Season to taste with ground black pepper. Sprinkle with scallions and serve hot.
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