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a plain skillet of distinct golden browned potato cubes mixed with small red bell pepper, green bell pepper and softened onion pieces, with no eggs, cheese, sausage, bacon or garnish
Andre Lewis

Potatoes O'Brien

Brown the potatoes separately from the peppers and onion, then bring them together at the end. The vegetables need enough heat to soften without being crushed under a panful of potato cubes. A short parboil gives the russets a head start, while a few undisturbed minutes in the skillet build the browned faces that make this side worth ordering. Keep the dice even and let the drained potatoes stop steaming before they meet the oil. The finished mixture should show distinct red and green pepper pieces between golden potato cubes, with no egg or cheese needed to hold the pan together.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Ingredients Method

Ingredients
  

  • 2 lbs russet potatoes peeled and cut into 1/2-inch cubes
  • 2 tsp fine salt for cooking water
  • 2 tbsp neutral oil divided
  • 1 tbsp unsalted butter
  • 1 small red bell pepper cut into 1/2-inch pieces
  • 1 small green bell pepper cut into 1/2-inch pieces
  • 1 small yellow onion cut into 1/2-inch pieces
  • 3/4 tsp fine salt for seasoning
  • 1/2 tsp black pepper

Method
 

  1. Cover potato cubes with cold water by 1 inch, add cooking salt and bring to a gentle simmer. Cook for 4 to 5 minutes until the outside softens while the centers remain slightly firm; drain and steam dry for 3 minutes.
  2. Heat 1 tablespoon oil in a large 12-inch skillet over medium-high heat. Cook peppers and onion with half the seasoning salt for 7 to 8 minutes until tender at the edges, then transfer to a bowl.
  3. Add remaining oil and butter to the pan. Spread potatoes into a fairly even layer and cook without stirring for 5 minutes until the bottom faces brown.
  4. Turn potatoes in sections and cook for 8 to 10 minutes more, turning occasionally, until browned on several sides and tender throughout. Lower the heat if the outside colors before the centers soften.
  5. Return peppers and onion to the pan with remaining salt and black pepper. Toss for 2 to 3 minutes until hot, then serve immediately.