If you’re looking for a breakfast side dish that feels special but is secretly easy, this Potatoes O’Brien recipe is the answer. For me, this isn’t just a side dish; it’s the foundation of a perfect weekend brunch. The magic is in the contrast—those crispy, golden edges giving way to a soft, fluffy center, all tossed with sweet, caramelized peppers and onions.
What makes my version a weeknight-saver and a brunch superstar is that it’s entirely oven-baked. I used to make these in a skillet, but I got tired of the grease splatter and constant stirring. Roasting them in the oven is a hands-off method that delivers an even better, crispier result every time.
Whether you’re serving them alongside eggs and bacon or meal-prepping a versatile side for the week, this one-pan dish delivers unbeatable comfort and flavor.
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What Are Potatoes O’Brien?
Potatoes O’Brien is a classic American diner-style breakfast side dish, usually made by pan-frying diced potatoes with chopped bell peppers and onions. They’re often served alongside scrambled eggs, bacon, or sausage, and bring both flavor and color to your plate.
Traditionally cooked in a skillet, our version modernizes the process by roasting the ingredients in the oven, which makes the dish easier to prepare and even more flavorful thanks to caramelized edges and concentrated seasoning.
The simplicity of the ingredients is what makes Potatoes O’Brien such a crowd-pleaser. With just a few pantry staples and some fresh produce, you can create a side dish that works for breakfast, brunch, or even dinner.
Why You’ll Love These Breakfast Potatoes
Here’s why this specific recipe has become such a staple in my kitchen:
- Completely Hands-Off Cooking: This is the biggest selling point for me. Instead of standing over a hot skillet, you just toss everything on a sheet pan and let the oven do the work. It frees you up to focus on the rest of the meal.
- A Healthier, Crispier Result: Baking requires significantly less oil than pan-frying, but I find the dry heat of the oven actually makes the potatoes even crispier. You get all the crunch without the grease.
- Perfect for a Crowd: It’s so much easier to make a big batch of these on a sheet pan than trying to cram everything into a skillet. This is my go-to whenever I’m hosting brunch.
- Incredibly Versatile: These aren’t just for breakfast. We love having leftovers with dinner, and they are fantastic for meal-prepping to add to bowls and salads throughout the week.
Ingredients You’ll Need
The magic of this recipe lies in its minimal ingredients and how they come together in the oven. Here’s my go-to list:
- 2 pounds of small yellow potatoes (or red potatoes): I swear by Yukon Gold or other waxy potatoes for this recipe. They hold their shape beautifully and get wonderfully creamy on the inside while the skin gets crispy. Russets tend to fall apart, so I avoid them here. And I never peel them—the skins add great texture and nutrients!
- 1 red bell pepper & 1 orange bell pepper, diced: The combination of red and orange peppers adds a fantastic sweetness that complements the savory potatoes.
- 1 medium yellow or white onion, diced: A yellow onion is my preference as it gets sweeter when roasted.
- 3 to 4 tablespoons olive oil: Don’t be shy with the oil; it’s what helps everything get crispy and prevents sticking.
- Seasoning: I use a simple mix of seasoning salt, a teaspoon of smoked paprika for color and a smoky depth, and a teaspoon of dried parsley.
Feel free to adjust the seasoning to your preference—whether it’s a dash of garlic powder, a sprinkle of pepper, or even a pinch of cayenne if you like heat.
Step-by-Step: How to Make Potatoes O’Brien
Making these breakfast potatoes couldn’t be easier. You’ll be chopping, tossing, and roasting—no babysitting a skillet required.
1. Prep the Vegetables
Start by dicing the potatoes, bell peppers, and onion into roughly ½-inch pieces. Keeping everything uniform in size helps the vegetables cook evenly and brown nicely.
There’s no need to peel the potatoes unless you prefer them that way. Leaving the skins on not only saves time but also adds texture and nutrients.
2. Season and Toss
Place all the diced vegetables into a large mixing bowl. Drizzle with olive oil and season generously with salt. Add in any optional spices like paprika and parsley at this stage.
Toss everything until the vegetables are evenly coated in oil and seasoning.
3. Spread and Roast
Lightly grease a large baking dish or sheet pan. Spread the seasoned vegetables in a single layer across the surface. Avoid overcrowding the pan—this is key to getting crispy, golden edges.
Roast in a preheated oven at 375°F (190°C) for about 20 minutes. Stir the mixture every 7 minutes or so to ensure even browning and caramelization.
4. Serve and Enjoy
Once the potatoes are tender and golden brown with crispy edges, remove them from the oven. Let them cool for a couple of minutes before serving. They’re best enjoyed hot and fresh.
Why Baked Potatoes O’Brien Are Better Than Fried
While traditional Potatoes O’Brien is cooked in a skillet, baking them offers several advantages that make this recipe easier and arguably better.
- Healthier: Less oil is needed, which means fewer calories and less fat.
- Less Mess: No splattering oil, no need to stand and stir.
- More Even Cooking: The oven’s heat surrounds the ingredients, cooking them more uniformly than a stovetop.
- Crispier Texture: Dry heat helps evaporate moisture, making the edges extra crispy.
- Bigger Batch Cooking: A baking dish holds more than a skillet, perfect for feeding a crowd.
My Tips for Perfect Breakfast Potatoes Every Time
After making this dish dozens of times, I’ve learned a few non-negotiable tricks for getting truly irresistible potatoes.
- Use Waxy Potatoes: I can’t stress this enough. Yukon Gold or red potatoes are your best friends here. They hold their shape and get creamy, while starchy potatoes like Russets can turn to mush.
- Don’t Crowd the Pan: This is the golden rule of roasting. If the veggies are piled on top of each other, they will steam instead of roast, and you’ll lose the crispy edges. Use a large sheet pan and give them space.
- Preheat the Oven Fully: Make sure your oven is at 375°F before the pan goes in. That initial blast of heat is what starts the caramelization process.
- Stir, But Not Too Much: I find that stirring once, about halfway through the cooking time, is the sweet spot. It ensures even browning without breaking up the potatoes too much while they’re tender.
- Save Fresh Herbs for the End: If you want to use fresh parsley or chives, toss them in after the potatoes come out of the oven. This preserves their bright color and fresh flavor.
Flavor Variations and Add-Ins
Want to put your spin on Potatoes O’Brien? Here are some flavorful twists to try:
- Spicy O’Brien Potatoes: Add diced jalapeños, a pinch of red pepper flakes, or a splash of hot sauce before serving.
- Cheesy Potatoes: Sprinkle shredded cheddar or Monterey Jack over the top for the last few minutes of baking. Return to the oven until melted and bubbly.
- Sweet Potato Swap: Replace half or all of the yellow potatoes with diced sweet potatoes for a sweeter flavor profile.
- Loaded Breakfast Potatoes: Mix in cooked bacon bits, crumbled sausage, or diced ham before baking for a heartier version.
- Fresh Herb Finish: Toss in chopped parsley, chives, or green onions after baking for a burst of freshness.
Best Pairings: What to Serve With Potatoes O’Brien
These potatoes are the ultimate team player and work with almost any breakfast or brunch dish. Here are some of my favorite combinations:
- A Classic Diner Breakfast: Serve alongside fluffy scrambled eggs and crispy bacon.
- With a Hearty Main: For a truly satisfying brunch or even a weeknight dinner, these are absolutely fantastic with our Creamy Garlic Parmesan Chicken.
- In Breakfast Burritos: They are the perfect filling to roll into warm tortillas with eggs, cheese, and salsa.
- Topping Avocado Toast: Add a scoop right on top of your avocado toast for a savory, satisfying upgrade.
Storage and Reheating Tips
These potatoes are also great for meal prep. Here’s how to store and reheat them:
- To Store: Let them cool completely and transfer to an airtight container. Refrigerate for up to 3–4 days.
- To Reheat: Reheat in a skillet with a little oil over medium heat until warmed through and crispy again. You can also reheat in the oven at 400°F for about 8–10 minutes.
- To Freeze: Not ideal due to texture changes, but if you must freeze them, use within 1 month. Reheat straight from frozen in a hot skillet or oven for best results.
Make-Ahead Tips
You can dice the potatoes and veggies a day in advance and store them in the refrigerator. When you’re ready to cook, simply toss with oil and seasoning and bake.
For a breakfast crowd, prep two trays in advance and bake them fresh in the morning. It’s a no-fuss way to serve something hearty and homemade.
Easy Breakfast Potatoes O’Brien
In just 30 minutes, you’ll have a restaurant-quality breakfast side dish that pairs beautifully with eggs, bacon, or your favorite morning proteins.
The best part? Everything bakes together in one dish, making cleanup a breeze while you enjoy a satisfying, homestyle breakfast that’s sure to become a family favorite.
Easy Breakfast Potatoes O’Brien
Ingredients
- 2 lbs small yellow potatoes or red potatoes, diced (peeling optional)
- 1 medium onion diced
- 1 red bell pepper diced
- 1 orange bell pepper diced (or use any color peppers of choice)
- 4 tablespoons olive oil
- Salt-free seasoning or seasoning salt to taste
- 1 teaspoon smoked paprika optional, for color
- 1 teaspoon dried parsley flakes optional, for color
Instructions
- Dice the potatoes (leaving skin on if desired), onion, and bell peppers into uniform pieces. And place all diced vegetables in a large mixing bowl.
- Drizzle olive oil over the vegetables. Sprinkle with your choice of salt-free seasoning or seasoning salt. Add smoked paprika and parsley flakes if using.
- Using clean hands, toss all ingredients together until well incorporated and evenly coated.
- Transfer the seasoned vegetables to a well-oiled baking dish. Flatten and spread evenly.
- Preheat oven to 375°F (190°C). Bake uncovered for 20 minutes. Check and stir the potatoes every 7 minutes to prevent burning on the bottom.
- Once potatoes are golden and tender, remove from oven and serve hot.
Video
Notes
- Peeling potatoes is optional – leaving the skin on adds extra nutrition and texture
- Feel free to substitute different colored bell peppers based on availability
- The smoked paprika and parsley are mainly for color and can be omitted
- Stirring every 7 minutes ensures even cooking and prevents burning
- Pairs perfectly with eggs and bacon for a complete breakfast
Frequently Asked Questions
Can I use frozen potatoes or hash browns?
Yes, but results will differ. Frozen diced potatoes can be used in a pinch—just thaw and pat dry to remove excess moisture before roasting.
Can I cook this on the stovetop instead?
Definitely. Use a large skillet over medium-high heat. Cook the potatoes first until golden, then add peppers and onions and sauté until soft.
What’s the best type of oil to use?
Olive oil adds flavor, but avocado oil or canola oil also work well. Avoid butter, as it can burn at high temperatures.
Why do my potatoes stick to the pan?
Insufficient oil or a pan that isn’t well-greased is often the cause. Make sure the baking surface is generously oiled or lined with parchment paper (though parchment may reduce crispiness).
Can I make this recipe vegan or gluten-free?
Yes! This recipe is naturally both vegan and gluten-free, as long as you use certified gluten-free seasonings.
Final Thoughts
Potatoes O’Brien is more than just a breakfast side—it’s a comfort food staple that I believe every home cook should have in their back pocket. My baked version gives you all the flavor and crunch of the classic dish but with less mess and more ease.
I truly hope this becomes a go-to recipe in your home. Whether you’re cooking for your family or hosting a brunch, these Easy Breakfast Potatoes O’Brien deliver every time.
