Whole30 Potatoes O'Brien

Give your breakfast or brunch a healthy, flavorful upgrade with Whole30 Potatoes O’Brien! This classic skillet dish is reimagined with a Whole30-friendly twist, featuring tender chunks of russet potatoes, vibrant red and green bell peppers, and sweet yellow onions. Cooked to crispy, golden perfection in heart-healthy avocado oil and seasoned with a savory blend of garlic powder, paprika, sea salt, and black pepper, this recipe delivers bold flavor in every bite. Quick and easy to prepare, this dish is ready in under 45 minutes and perfect for meal prepping or serving fresh to a hungry crowd. Garnished with fresh parsley for an herby finish, these potatoes pair beautifully with your favorite protein or can stand alone as a satisfying vegan, gluten-free, and dairy-free side dish. Whether you’re following Whole30 or just craving a comforting skillet classic, these Potatoes O'Brien are sure to impress!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 4 medium Russet potatoes
• 1 large Red bell pepper
• 1 large Green bell pepper
• 1 large Yellow onion
• 3 tablespoons Avocado oil
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Garlic powder
• 0.5 teaspoon Paprika
• 2 tablespoons Chopped fresh parsley

Directions

Step 1

Peel the russet potatoes and dice them into 1/2-inch cubes. Try to keep the pieces uniform for even cooking.

Step 2

Dice the red and green bell peppers into 1/2-inch pieces, removing stems and seeds.

Step 3

Peel and dice the yellow onion into similar-sized pieces as the peppers.

Step 4

In a large pot, bring water to a boil and add the cubed potatoes. Boil for about 5-7 minutes or until just slightly tender. Drain and set aside.

Step 5

Heat a large skillet over medium heat and add 2 tablespoons of avocado oil.

Step 6

Once the oil is hot, add the onions to the skillet and cook for 3-4 minutes until they start to become translucent.

Step 7

Add the red and green bell peppers to the onions, and sauté them for another 5 minutes until softened.

Step 8

Push the onions and peppers to the side of the skillet and add the remaining tablespoon of avocado oil to the empty space.

Step 9

Add the boiled potatoes to the skillet. Spread them out evenly and let them cook for 5-7 minutes without stirring to allow them to brown.

Step 10

Season the potato mixture with sea salt, black pepper, garlic powder, and paprika. Stir the contents of the skillet, allowing everything to mix well and the potatoes to crisp up further for another 5-7 minutes.

Step 11

Once the potatoes are golden brown and crispy, remove the skillet from heat.

Step 12

Garnish with chopped fresh parsley and serve hot.

Nutrition Facts

Serving size	(1224.1g)

Amount per serving	% Daily Value*
Calories	1191.6

Total Fat 41.8g	0%
Saturated Fat 6.1g	0%
Polyunsaturated Fat 0.1g
Cholesterol 0mg	0%
Sodium 2449.3mg	0%
Total Carbohydrate 186.9g	0%
Dietary Fiber 22.2g	0%
Total Sugars 24.4g
Protein 25.8g	0%

Vitamin D 0IU	0%
Calcium 215.6mg	0%
Iron 11.3mg	0%
Potassium 4946.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 30.7%

Protein: 8.4%

Carbs: 60.9%