Large chop your bell peppers and onions 1" sized. Place in skillet with 1/4 cup vegetable oil or less. You may need a bit more oil. Add salt and pepper.
Clean and cube potatoes to 1"+ and throw in the skillet. Add 1 1/2 beers and turn skillet on medium heat.
° Place lid on skillet and simmer for about 40 minutes. The beer and oil should hold up for the entire simmer time. If not, add more beer. By the way, the beer must be a basic lager like Miller Light. Not a Corona - not a Dos Equis - not even a Heineken. Higher quality beer is not better. ° Gently fold potatoes with a spatula from the base of the skillet from time to time. You don't want to break up your potatoes anymore than they already will be.
You'll know your ready to pull the lid and fry spuds until all fluids are dissipated when you can leave a line in your potato mixture. See photo below.
At this point, I taste test my potatoes and decide if more salt is needed. It usually is. I swear that's the one secret ingredient in these O'Brien Potatoes. You'll know they're perfect when they're just on the salty side!
Turn skillet up and fry until no fluids exist within the pan. Gently pack potatoes down and try to add a bit of a crisp on one side of your spuds before you pull them.
° Serve this delicious side dish with just about any entrée. We especially enjoy these spuds at breakfast with over easy eggs. Delicious! ° The best condiments to serve with these potatoes is Tabasco Green Pepper Sauce. Folks, I promise you, these two tastes joined together are unbelievable! ° These spuds freeze well for up to 1 month. Enjoy!
