Best Potatoes Obrien By Freda Recipes

POTATOES O'BRIEN

Potatoes O'Brien image

I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.-Nila Towler, Baird, Texas

Provided by Taste of Home

Categories Breakfast Brunch Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
4 medium red potatoes, cubed
3 tablespoons canola oil
1/4 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon salt

Steps:

In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

POTATOES O'BRIEN

Potatoes O'Brien image

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

Provided by Bev I Am

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

Ingredients

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded,deribbed and finely diced
1/2 small green bell pepper, seeded,deribbed and finely diced
2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons finely chopped fresh parsley

Steps:

In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
Do not allow the onion to scorch.
Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
Transfer to a serving bowl and set aside.
Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
If the potatoes are too dry, add a little more butter or oil.
Transfer the browned potatoes to the bowl holding the pepper mixture.
Repeat with the remaining butter, olive oil and potatoes.
Return the mixture to the pan.
Raise the heat to high so that it quickly warms through.
Remove from the heat and season to taste with salt and pepper.
Add the parsley and stir to combine.
Return to the serving bowl and serve immediately.

STRIKER'S POTATOES O'BRIEN

Striker's Potatoes O'Brien image

I'm tired of buying this at the store, so I decided to make my own. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer. Just pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.

Provided by STRIKER

Categories Side Dish Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5

Ingredients

6 large russet (baking) potatoes
1 large green bell pepper, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
¼ cup vegetable oil

Steps:

Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.
Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.
To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 52.3 g, Fat 7.2 g, Fiber 7.2 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg, Sugar 4.3 g

POTATOES O'BRIEN BY FREDA

Potatoes O'Brien By Freda image

Our Family's Favorite Breakfast Treat, Anytime, OR With bacon or Sausage and Eggs. Your Family will Praise You for these. They are EASY to Make. Tip; I have Been Known to Dice the Onions and Peppers the Night Before, and All I have to Do then is Dice the Taters, Makes this SO EASY to Prepare. I have also Been Known to ADD...

Provided by FREDA GABLE

Categories Potatoes

Time 15m

Number Of Ingredients 10

Ingredients

SERVES 4 . . INCREASE INGREDIENTS AS NECESSARY FOR LARGER GROUP
1 medium chopped and diced onion
1/2 medium chopped and diced green bell pepper
1/2 medium chopped & diced red bell pepper
4 large potatoes, reds or white potatoes cubed into 1/2 inch cubes
1 1/2 Tbsp butter, melted
3 Tbsp oil
1/4 c beef broth/ or use water if no broth
3/4 Tbsp worchestershire sauce
1 tsp salt and pepper

Steps:

1. In Large Skillet, Saute, onions, Peppers and Potatoes in the Oil and Butter, For about 5 -7 Min. MAX until Vegies are CRISP tender. (Do not allow the onion to scorch.) Potatoes Can brown on all sides. But is Not Necessary.
2. Meanwhile, in a Small Bowl, Combine the BROTH, Worchestershire Sauce, Salt & Pepper. MIX well. NOW POUR this over the Potatoes and VEGIES. Cover and COOK for about-10 min . . Till Tender, Stir Occasionally.
3. UNCOVER; Until all the Liquid is Absorbed, Parsley Can be Sprinkled over Potatoes & Tossed Just Before Serving. . . For Presentation. . . ENJOY!!! Immediately Serve HOT Serves 4