Potatoes O’Brien

Potatoes O'Brien

Potatoes O’Brien

Sometimes you just want to go with an old time classic. For a recent dinner with some friends, I wanted a simple side dish. I also had some potatoes that weren’t getting any younger. I am not sure why I even thought about Potatoes O’Brien. Hadn’t had them in years, but I knew I liked it when my Mom made them. Potatoes O’Brien are hash browns, with onions and diced peppers. The combination is so tasty. To speed up the cooking process, I cooked the potatoes in the microwave first. It was a really hot day and I was trying to keep the kitchen cooler. You could also just use raw, diced potatoes. Either way, the end result is sure to be a hit.

 

Potatoes O’Brien¬†

oil

1 medium onion, chopped

1 c. chopped sweet pepper- I used baby peppers, sliced in rings

2 lbs. potatoes, diced, peeling is optional

salt and pepper

fresh parsley and thyme, optional

In skillet, heat a couple of tablespoons of oil. Saute onion until tender, add peppers and cook until they peppers are tender. Remove from skillet and set aside. Add a few more tablespoons of oil to the skillet and let it get pretty hot. Add the potatoes and cook, stirring often, until the potatoes are browned. They should be cooked, tender in the middle, crisp on the outside. Note: I cooked the potatoes in the microwave first, then diced them once they were cool enough to handle. This made them cook up faster, but raw potatoes are fine, too. Return onion mixture to skillet with the potatoes, season with salt and pepper to taste and add the fresh herbs, if you like. Stir together until heated through. Serves 4-6.

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