Poached Eggs and Potatoes O’Brien

2 Tbs. vegetable oil
2 Tbs. unsalted butter
3 large russet potatoes, peeled and cut into 1/2-inch cubes
Salt and freshly ground pepper, to taste
3 green onions, white and light green portions, chopped
1 red bell pepper, cored, seeded and diced
8 eggs
1 Tbs. minced green onion tops


In a large nonstick fry pan over medium heat, warm the oil and melt the butter. When hot, add the potatoes and fry until browned underneath, 4 to 6 minutes. Stir gently, season with salt and pepper, and continue cooking, stirring occasionally, until the potatoes are tender and evenly browned, 20 to 25 minutes more. Add the chopped green onions and bell pepper, stir to mix and keep warm.

Fill an egg poacher with 1/2 inch water and bring to a simmer. Lightly oil the poaching cups and warm the cups in the pan. Crack an egg into each cup and cook to the desired doneness, 2 to 4 minutes; repeat to make 8 poached eggs.

Divide the home fries among 4 plates. Top each with 2 poached eggs and garnish with the minced green onions. Serves 4.

from Williams Sonoma.

I renamed these “potatoes O’Brien” from the fried potatoes we had at home.

My Aunt Bobbie made the same entree, but broke the eggs into the potatoes and scrambled them in.