Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It’s a great side dish for a breakfast or entree.
We love potatoes! Do you enjoy them, too? There are so many different ways to use them in recipes, because they are such a versatile vegetable. Today I want to share a recipe for country skillet potatoes that can double as a breakfast side dish or as a tasty veggie that is a delicious side for a variety main dish meats.
When I found the original recipe online they were called potatoes O’Brien, apparently named after a famous restaurant. But growing up, my Dad (who was from Texas) occasionally made cubed potatoes or hash browns using almost identical ingredients, and called them fried potatoes or skillet potatoes. This recipe I found reminded me of my Dad’s recipe (which I never got from him before he passed away). Whatever you want to call them is just fine with me, because they are truly delicious potatoes!
Potato cubes are cooked in butter and olive oil with caramelized onions and red and green bell peppers until tender on the inside and a bit crispy on the outside. The recipe I am sharing today will make about 3-4 small servings of these yummy skillet potatoes! They are really delicious, so let me show you how to make them.
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Cook The Peppers And Onions
Heat 1 Tablespoon of butter and ¾ Tablespoon of olive oil in a large skillet on Medium-High heat. Once the butter has melted, add chopped onions and chopped red and green bell peppers. Let the veggies cook for 8-10 minutes, stirring occasionally.
As they cook, the peppers and onions will soften and will begin to slightly “char” on the outside. Continue to stir every minute or so while they finish cooking.
Add The Potatoes
While the onions and peppers are cooking for 8-10 minutes, peel and cube the potatoes into approximately ½”- ¾” cubes. The reason to wait until this time to peel and cut them is so they don’t turn brown from exposure to the air! When the onions and peppers have finished cooking, add the cubed potatoes to the skillet. Season with salt and pepper.
Turn the stove down to Medium heat, and cover the skillet with a lid. Cook the potatoes and veggies for 10-12 additional minutes, stirring every 1-2 minutes. Steam will condense on the inside of the lid on the skillet and drip back into the skillet to help cook the potatoes. TIP: If it seems the potatoes are sticking to the skillet, add a Tablespoon or so of water to help with the steaming/cooking.
When Are The Potatoes DONE?
The country skillet potatoes are ready for the final step when the potatoes are fork-tender. They may need a bit longer to become tender, depending on the size of the potato cubes. If so, simply keep a lid on the skillet, and let them cook a bit more, until tender.
Once the potatoes are fork-tender, remove the lid from the skillet. Add the remaining ½ Tablespoon of butter and the remaining ¾ Tablespoon olive oil to the skillet, and stir to combine. Turn the heat to HIGH, and let the potatoes cook (uncovered) an additional 2-3 minutes, stirring often, to let them get crispy on the outside. Take a taste, and if desired, season with additional salt and pepper.
Serve The Country Skillet Potatoes!
When the country skillet potatoes are hot and crispy on the outside, remove the skillet from the heat. Serve immediately while hot, and enjoy this delicious side dish for breakfast, lunch, OR dinner!
I hope you enjoy making and eating these country skillet potatoes. Thank you for taking time out of your busy day to visit this blog. I hope you will choose to come back again soon for more family-friendly recipes. Take care, and have a GREAT day!
Looking For More POTATO Recipes?
You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have some wonderful recipes featuring potatoes for you to enjoy, including:
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Recipe Adapted from Jack and Martha at: https://www.afamilyfeast.com/potatoes-obrien/
↓↓ PRINTABLE RECIPE BELOW ↓↓
Country Skillet Potatoes are tender potatoes, caramelized with onions, garlic and bell peppers. It's a great side dish for a breakfast or entree.
- 1½ Tablespoon butter DIVIDED USE
- 1½ Tablespoon extra virgin olive oil DIVIDED USE
- 1 cup red bell pepper seeded, finely chopped
- ¾ cup green bell pepper seeded, finely chopped
- ¾ cup yellow onion peeled, finely chopped
- 1 pound Russet potatoes (approx. 2 large or 3 medium)
- ½ Tablespoon minced garlic
- ½ teaspoon kosher salt
- ¼ teaspoon coarse black pepper
Heat 1 Tablespoon butter and ¾ Tablespoon olive oil in large skillet on Medium-High heat. Once butter melts,, add onions and red/green peppers. Cook 8-10 minutes, stirring occasionally. Peppers and onions will soften and slightly "char" on the outside. Continue to stir occasionally.
While onions/peppers cook, peel and cube potatoes into ½"- ¾" cubes. When onions and peppers are done,, add potatoes to skillet. Season with salt/pepper.
Turn heat to Medium; put lid on skillet. Cook potatoes 10-12 minutes, stirring every 1-2 minutes. Steam will condense on inside of skillet lid and drip back into skillet to help cook potatoes. TIP: If it seems potatoes are sticking to skillet, add a small amount (1 Tablespoon or so) of water to help them steam/cook.
Potatoes are ready when they become fork-tender. They may need longer to become tender, depending on size of the cubes. If so, simply keep lid on skillet; let them cook a bit more until tender.
Once potatoes are fork-tender, remove skillet lid. Add remaining ½ Tablespoon butter and ¾ Tablespoon olive oil; gently stir to combine. Turn heat to HIGH; let potatoes cook (uncovered) 2-3 minutes, stirring often, to let them get crispy on the outside. Taste; if desired, season with additional salt and pepper. Serve immediately, and enjoy!
Here’s one more to pin on your Pinterest boards!