Potatoes, o'brien, frozen, unprepared
Whole food · Vegetables and Vegetable Products
O'Brien potatoes are a frozen, unprepared blend of diced potatoes, green bell peppers, and onions, pre-cut for convenience. They offer a savory, slightly sweet flavor from the peppers and onions, with a firm, starchy potato texture that crisps up well when cooked. Nutritionally, they are a low-fat, high-fiber carbohydrate source, providing sustained energy without added sugars.
Calorie split: 9% protein · 89% carbs · 2% fat
↓ Full nutrition💚 Why it's loved
People love O'Brien potatoes for their hearty, comforting flavor and the time-saving convenience of having potatoes, peppers, and onions ready to cook. They are a versatile base for breakfast skillets, hash, or a simple side dish, embodying classic American diner-style comfort food.
⚠️ Watch-outs & how to enjoy it better
The primary caution is their high glycemic index, which can cause blood-sugar spikes, especially for those managing diabetes. To counteract this, pair them with a source of protein (like eggs or beans) and healthy fat (like avocado or olive oil) to slow digestion. Also, check labels for added sodium in seasoned varieties and opt for plain versions if needed.
Key benefits
- Low in fat (0.14g per 100g)
- Good source of dietary fiber (1.9g per 100g)
- Contains no added sugars
- Provides a moderate amount of plant-based protein (1.83g per 100g)
- Convenient, pre-mixed vegetable blend for quick meal prep
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The 'O'Brien' in the name is widely attributed to an American restaurateur from the early 20th century, not Ireland, and the dish itself is a New World creation using potatoes from the Americas.
Full nutrition (USDA data · scales with serving)
| Water | 80.0 g |
| Energy | 76.0 kcal |
| Energy | 318 kj |
| Protein | 1.8 g |
| Total lipid (fat) | 0.14 g |
| Ash | 0.60 g |
| Carbohydrate, by difference | 17.5 g |
| Fiber, total dietary | 1.9 g |
| Calcium, Ca | 13.0 mg |
| Iron, Fe | 1.0 mg |
| Magnesium, Mg | 18.0 mg |
| Phosphorus, P | 49.0 mg |
| Potassium, K | 249 mg |
| Sodium, Na | 33.0 mg |
| Zinc, Zn | 0.29 mg |
| Copper, Cu | 0.13 mg |
| Manganese, Mn | 0.12 mg |
| Selenium, Se | 1.2 ug |
| Vitamin C, total ascorbic acid | 11.3 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.04 mg |
| Niacin | 1.1 mg |
| Pantothenic acid | 0.43 mg |
| Vitamin B-6 | 0.21 mg |
| Folate, total | 8.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 8.0 ug |
| Folate, DFE | 8.0 ug |
| Vitamin B-12 | 0.00 ug |
| Vitamin A, RAE | 7.0 ug |
| Retinol | 0.00 ug |
| Vitamin A, IU | 148 iu |
| Vitamin D (D2 + D3), International Units | 0.00 iu |
| Vitamin D (D2 + D3) | 0.00 ug |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 0.03 g |
| SFA 10:0 | 0.00 g |
| SFA 12:0 | 0.00 g |
| SFA 14:0 | 0.00 g |
| SFA 16:0 | 0.02 g |
| SFA 18:0 | 0.01 g |
| Fatty acids, total monounsaturated | 0.01 g |
| MUFA 16:1 | 0.00 g |
| MUFA 18:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.06 g |
| PUFA 18:2 | 0.05 g |
| PUFA 18:3 | 0.01 g |
Amino acid profile (per 100g)
| Tryptophan | 0.03 g |
| Threonine | 0.07 g |
| Isoleucine | 0.07 g |
| Leucine | 0.11 g |
| Lysine | 0.11 g |
| Methionine | 0.03 g |
| Cystine | 0.03 g |
| Phenylalanine | 0.08 g |
| Tyrosine | 0.07 g |
| Valine | 0.10 g |
| Arginine | 0.09 g |
| Histidine | 0.04 g |
| Alanine | 0.06 g |
| Aspartic acid | 0.42 g |
| Glutamic acid | 0.30 g |
| Glycine | 0.06 g |
| Proline | 0.07 g |
| Serine | 0.08 g |
FAQ
Are O'Brien potatoes the same as home fries?
They are very similar and often used interchangeably. 'Home fries' is a general term for pan-fried diced potatoes, while 'O'Brien' specifically denotes a blend that includes green peppers and onions.
How do I get them crispy from frozen?
For best results, cook them in a single layer in a hot, oiled skillet over medium-high heat without overcrowding. Let them cook undisturbed for several minutes to develop a golden crust before stirring.
Can I use them in soups or stews?
Yes, but add them later in the cooking process. Since they are pre-cut and partially cooked, adding them too early can make them mushy. Stir them in during the last 10-15 minutes of simmering.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.76 kcal/g · 10% calories from protein · 1.9 g fiber · 0.0 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.13 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.