This dish is the purported brainchild of a turn-of-the-century New York City restaurant owner who went by the name Beefstew O'Brien and liked to brighten drab-looking hash browns by tossing vegetables into the skillet. Click here for more about our favorite breakfast potatoes.
- 3 tbsp. bacon fat
- 1 1⁄2 lb. boiled and cooled new potatoes, cut into 1/2" cubes
- 1 small onion, chopped
- 1 green bell pepper, cored, seeded, and cut into 1/2" pieces
- Kosher salt and freshly ground black pepper, to taste
- 1⁄4 cup heavy cream
- 2 tbsp. chopped flat-leaf parsley leaves