Potatoes O’Brien are potatoes, pan fried with red and green peppers, onion, and garlic. This dish is said to have been invented in the early 1900s, with a dispute that the recipe originated at Boston restaurant Jerome’s or possibly Jack’s in Manhattan. It is thought to be named for William Smith O’Brien, who led the Irish revolt following the 1844 Potato Famine.
Sketchy history aside, it was a magnificent side dish to the steaks I made on Saturday night. If you’re lucky enough to have leftovers, heat up the potatoes and top with a fried egg for breakfast.
- 3 tablespoons butter, divided
- 3 tablespoons olive oil, divided
- 1 red pepper, diced
- 1/2 green pepper, diced
- 1 medium yellow onion, diced
- 2 1/2 pounds Idaho potatoes, peeled and cut into 1/2″ chunks
- 3 garlic cloves, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- In a large saute pan, heat 2 tablespoons of butter and 2 tablespoons of olive oil over medium heat. Add peppers and onions and cook for 10 minutes, stirring every few minutes to keep onions from burning.
- Add potatoes, garlic, salt and pepper, stirring frequently for 10 to 15 minutes. Check potatoes for doneness – cook a bit longer if needed.
- Add remaining butter and olive oil, turn heat to high and cook for 3 more minutes until crispy.