Best Strikers Potatoes Obrien 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.