Potatoes O’Brien, a dish of fried potatoes with chopped bell peppers and onions has long been associated with St. Patrick’s Day and Ireland, but did you know that the dish actually originated in the United States?
This is a traditional Potatoes O’Brien recipe with one special ingredient to really amp up the flavors! Potatoes, bell peppers and onions, you just can’t go wrong!
Yep, right here in the USA! There is some debate around which city, but rumor has it either Manhattan or Boston. My vote is on Boston, seeing there is a much higher saturation of Irish folks there.
It was actually named after the Irish cook, who was bored with typical fried potatoes. He decided to liven them up a bit by adding some color.
Believe me, I get it. I try to make my dishes as colorful as possible! What better than a medley of green and red bell peppers along with translucent onion? Fried up crispy in rendered bacon fat, these bad boys, while simplistic with their ingredients, packed quite the flavor punch.
These days you’ll see Potatoes O’Brien served at breakfast, lunch and dinner and with all sort of potatoes. Basically as long as it has as the three basic, it is considered an O’Brien dish.
Personally, I like to use red potatoes, the skin can stay on (it carries nutrients in it) and they have a little more flavor. You can use any type of potato you wish (although I advise against sweet potatoes).
I do use rendered bacon fat if I have it, but I rarely do, so vegetable oil will work just fine. The secret to the robust flavor of my Potatoes O’Brien really comes with one secret ingreidnet: Worcestershire sauce.
Yep, that same ingredient you use to deep the flavor in meats and gravies also works miracles with potatoes. And now you know my secret.
If you are on the search for St. Patrick’s Day recipes, check HERE!
If you are a spud lover like me, check out these other favorite potato recipes.
- Bacon Potato Salad
- Slow Cooker Garlic Dill Mashed Potatoes
- BBQ Pulled Pork Hash
- Stuffed Breakfast Potatoes
- Cheesy Garlic Fry Stack
- 2 tablespoons vegetable oil
- 3 large red potatoes chopped into 1 inch pieces
- 1/2 cup red bell pepper chopped into 1 inch pieces
- 1/2 cup green bell pepper chopped into 1 inch pieces
- 1/2 cup onion chopped
- Fine Sea Salt & Pepper
- 1 tablespoon Worcestershire sauce
- Heat 2 tablespoons oil in large skillet. When it reaches a smoking point, add potatoes. Skillet much be hot to make a nice crust. Cook, tossing frequently, for 10 minutes.
- Add red and green bell peppers and onions to skillet, toss. Season to your liking with fine sea salt and freshly ground pepper. Cook for 5 minutes.
- Add Worcestershire sauce, toss and continue to heat for 1 minute. Serve immediately.
If you've tried this recipe, come back and let us know how it was!