Our easy Griddle Potatoes O’Brien is a hearty, flavorful breakfast side that combines golden, crispy potatoes with sautéed onions and red bell peppers. Cooked on a hot griddle, the potatoes develop a deep, caramelized crust while the vegetables soften and release their natural sweetness. A smoky salt‑pepper‑garlic seasoning (Smoky SPG) lifts the whole dish, adding a warm, savory finish that pairs perfectly with eggs, sausages, or grilled meats.
Griddle Potatoes O’Brien Recipe
Potatoes O’Brien is a classic breakfast standby that shines when cooked on a flat top or cast iron griddle. The diced potatoes crisp up beautifully, forming crunchy edges and tender centers. Red bell pepper and yellow onion add color, aroma, and a hint of sweetness that balances the savory potatoes. Finish with a smoky SPG seasoning to bring everything together—simple, satisfying, and ideal for feeding a crowd.
Why You’ll Love This Dish
- Easy to Make: Minimal ingredients and straightforward steps make this accessible to any home cook.
- Customizable: Swap in different peppers, add jalapeño for heat, or top with cheese for extra richness.
- Perfect Texture: Crispy, caramelized exterior with a soft, fluffy interior.
- Crowd‑Pleasing: Makes a generous batch for brunch or family breakfasts.
- Versatile Pairing: Works with eggs, breakfast meats, pancakes, or a simple fruit salad.
Serve with our Blackstone French Toast Recipe for a complete brunch spread.
Recipe Shopping List
Here’s what you’ll need to make this recipe. For exact amounts, consult the recipe card below.
- Avocado oil
- Salted butter
- Yellow onion
- Red bell pepper, diced
- Smoky SPG (salt, pepper, garlic)
- Frozen diced potatoes (or fresh potatoes, diced and parboiled)
Also great with a Bacon Egg Breakfast Wrap for a portable meal option.
How To Make This Recipe
Below is a concise overview of the cooking process so you know what to expect. Follow the full, detailed recipe steps before you begin.
- Preheat the Griddle: Heat the griddle to medium. Use a blend of butter and avocado oil to coat the surface—this helps flavor and prevents sticking.
- Sauté the Vegetables: When the butter has melted, add the diced onion and red bell pepper. Cook until softened and fragrant, taking care not to overbrown.
- Add the Potatoes: Add the frozen diced potatoes (or parboiled fresh potatoes) and fold them into the vegetables so they’re evenly coated with fat and aromatics.
- Season: Sprinkle Smoky SPG generously and toss to distribute the seasoning across the potatoes and vegetables.
- Brown Undisturbed: Let the potatoes cook undisturbed for a few minutes to develop a golden crust on the bottom. Then flip the pieces and repeat until the potatoes reach the desired crispness.
- Finish and Serve: Once golden and crispy, remove from the griddle and serve hot alongside eggs, sausage, or other breakfast favorites.
Try our Smoked Avocado Toast for a lighter companion dish.
Recipe FAQ
Yes. Partially cook the potatoes ahead of time, refrigerate, and reheat on the griddle to restore crispiness just before serving.
Store leftovers in an airtight container in the refrigerator for up to three days.
Reheat on a griddle or skillet over medium heat to bring back the crisp exterior. An air fryer also works well for quick reheating.
Absolutely. Dice fresh potatoes and parboil them until slightly tender before finishing on the griddle to achieve a similar texture.
Yes—add diced jalapeño for heat, use green bell pepper instead of red, or finish with shredded cheese for a richer version.
Traeger Caramel Rolls
Serve This With
- Scrambled Eggs — a classic breakfast pairing.
- Breakfast Sausage — adds a savory, protein-rich element.
- Pancakes or Waffles — balance the savory potatoes with something sweet.
- Fresh Fruit Salad — provides a light, refreshing contrast.
More Breakfast Recipes
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Traeger Breakfast Bake
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Apple Fritters
More Potato Recipes
- Garlic Parmesan Fries
- Pulled Pork Twice Baked Potatoes
- Roasted Fingerling Potatoes
- Beef Tip Poutine
Pin For Later
Griddle Potatoes O’Brien
These easy griddle potatoes make a perfect breakfast side, or you can build a complete meal by adding eggs. Simple to prepare and full of flavor.
Ingredients
- 1/8 cup avocado oil
- 1/4 cup salted butter
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- 2 teaspoons Smoky SPG (salt, pepper, garlic)
- 20 ounces frozen diced potatoes (or equivalent fresh potatoes, diced and parboiled)
Instructions
- Preheat your griddle to medium heat.
- Add the avocado oil and butter to the griddle and allow the butter to melt.
- Add the diced onion and red bell pepper; cook until softened and aromatic.
- Add the potatoes and stir to combine, ensuring they are coated with oil and butter. Sprinkle the Smoky SPG over the mixture.
- Allow the potatoes to brown on the bottom without disturbing them, then flip to brown the other side.
- Continue cooking until the potatoes are golden and crisp to your liking.
- Serve hot with your favorite breakfast sides.
Nutrition Information
Yield: 6 | Amount per serving:
- Calories: 198
- Total Fat: 13g (Saturated Fat: 6g, Trans Fat: 0.3g)
- Unsaturated Fat: 6g
- Cholesterol: 20mg
- Sodium: 83mg
- Carbohydrates: 20g (Fiber: 2g, Sugar: 2g)
- Protein: 2g
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