Potatoes O'Brien are a diner classic! Whip up this tasty dish to serve alongside any breakfast.
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Servings: 4
Ingredients
1 1/2poundsYukon gold potatoesunpeeled, cut into 1/2-inch pieces
2tablespoonsextra virgin olive oil
1mediumyellow onionchopped
1green bell pepperstemmed, seeded, and cut into 1/2-inch pieces
1red bell pepperstemmed, seeded, and cut into 1/2-inch pieces
1 to 2clovesgarlicminced
Kosher salt and ground black pepper
1/2teaspoonpaprika
4green onionssliced thin
Instructions
Add potatoes to a large pot and cover with cold water and a pinch of salt, then set the heat to high. Once the water comes to a boil, reduce the heat to medium-high to prevent it from boiling over. Boil the potatoes for 3-5 minutes. Test a potato after 3 minutes with a fork or sharp knife. When it goes in with only slight resistance, they're ready to go.
Drain the potatoes and let them cool for several minutes.
Heat a nonstick skillet over medium heat, then add the olive oil. Add the potatoes, onion, bell peppers, and 1/4 cup water, stirring, then add in 1 teaspoon salt.
Cook, stirring frequently, until the potatoes and bell peppers are slightly browned, 7-10 minutes. (If the bottom of the pan ever looks like it could burn, add a splash of water and scrape up any brown bits, stirring them into the vegetables). Add the garlic and cook until fragrant, 30-60 seconds. Season with salt and pepper to taste, then stir in paprika and green onions.