Airfryer Potatoes O’Brien (Easy Sheet Pan Breakfast Potatoes)

Potatoes O’Brien are one of those dishes that show up under a lot of different names. Some people call them home fries. Others think of them as breakfast potatoes. However you label them, the idea is the same, diced potatoes cooked until crispy on the outside but soft and tender on the inside, with peppers and onions mixed throughout.

This version was cooked on a sheet pan in the oven using the air-fryer setting, which makes it especially practical when you’re cooking for more than just one or two people. It’s an easy way to prepare a large batch at once without standing over a skillet, and the results reheat well for later meals.

This recipe is forgiving by design. The exact size of the potato dice doesn’t matter much, the type of potato is flexible, and the peppers and onions can be fresh or prepared ahead of time. That flexibility is what makes this dish useful, it works for breakfast service, as a side for dinner, or as part of a larger batch-cooked meal plan.

Potatoes O’Brien works especially well for breakfast or brunch and pairs nicely with recipes like our Gluten-Free Pancakes or Garden Vegetable Egg Bites with Ham and Cheese.

Potatoes O’Brien – Step-by-Step Video

This short video walks through the full process, from prep to finished potatoes. It’s part of our ongoing work documenting practical cooking and shared meals. If you’d like to see more step-by-step recipes like this, you can also follow along on our YouTube channel to further support our mission.

Estimated Nutritional Information

All of the ingredients in this recipe, potatoes, onions, peppers, salt, olive oil, and parsley flakes are naturally gluten free. As always, verify individual ingredients and labels to ensure they meet your needs, especially when using prepared or packaged items.

The provided nutritional information has been compiled from various online sources and should be regarded as an estimate. Actual nutritional values may vary based on factors such as specific ingredients used, variations in portion sizes, and individual preparation methods. It is advisable to consider these numbers as general guidelines rather than precise measurements. For accurate nutritional information, it is recommended to consult with a registered dietitian or utilize specialized nutritional analysis tools based on the exact ingredients and quantities used in your preparation.

• Serving Size: 1/8 total or around 1 cup

• Calories: 182

• Protein: 3 g

• Fat: 7 g

• Net Carbohydrates: 21 g

Ingredients- Airfryer Potatoes O’Brien

• 8 cups diced potatoes

• 2 cups mixed peppers and onions, diced (we used Furmano’s)

• Seasoned salt, to taste

• Black pepper, to taste

• Olive oil, as needed

• Parsley flakes, to taste

  
  

Instructions- Airfryer Potatoes O’Brien

Start by washing the potatoes. Rinse and scrub off any dirt from the skins, since the potatoes will be left unpeeled. While washing, cut out any bad spots or growths from the eyes. The type of potato makes little difference and most any kind could be substituted here with no other alterations to the recipe.

Once cleaned, chop the potatoes into roughly bite-sized pieces. This recipe is very forgiving, and it isn’t critical for every piece to be perfectly uniform in size.

Place the chunked potatoes into a large mixing bowl. Drizzle with olive oil and season with seasoned salt, then toss to coat evenly.

Spread the potatoes out in a single layer on a parchment-lined sheet pan and place them in the oven on the Air Fry setting at 425°F. Cook for 10–15 minutes before flipping. While the potatoes cook, you can prepare the peppers and onions.

For this recipe, we used a can of mixed peppers and onions. Measure roughly 2 cups and dice them into smaller pieces. These will go into the oven later than the potatoes, so keeping the pieces slightly smaller helps ensure everything finishes cooking at the same time.

If you don’t have canned peppers and onions, about two medium onions and two bell peppers will yield a similar amount once diced.

After 10–15 minutes of cooking, the potatoes should be starting to brown around the edges. Once they show light color, flip them so they can continue cooking evenly on all sides.

After flipping, spread the diced peppers and onions onto the same sheet pan. Our canned vegetables were already packed in liquid, but if you’re using freshly cut peppers and onions, lightly coat them with olive oil and a small amount of salt before adding them to the pan.

Return the pan to the oven and cook for another 10–15 minutes. The potatoes are done when they are golden and crisp around the edges but soft and fork-tender in the center. The peppers and onions should be reduced in size and show some darkened color along the edges as well.

Once finished, transfer everything back into a large mixing bowl. Season with additional seasoned salt and black pepper to taste, then finish by tossing with parsley flakes.

This recipe made four pint-size servings of Potatoes O'Brien for the food shelf. It also scales well for batch cooking or buffet-style service, and the potatoes hold well in a warmer. For more information about our mission and goals see, our Year-End Reflections for 2025-2026.