Potatoes O'Brien
Potatoes O'Brien is a dish of cubed potatoes cooked with red and bell peppers which originated in a restaurant in either New York or Boston at the turn of the 20th century. The only purely Irish thing is its name. Living in California, I'd never heard of it - but apparently it's a popular breakfast dish in the East Coast. It's very simple, but, of course, very tasty. To this very plain version below you can add minced garlic, paprika and garlic salt. But the key, really, is lots of oil and butter. I served them with corned beef
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Potatoes O'Brien
Ingredients
- 3 Tbsp butter, divided
- 3 Tbsp olive oil, divided
- 1 medium yellow onion, diced
- 1 red bell pepper, diced
- green bell pepper, diced
- 2 lbs golden potatoes, peeled and cut into 1/2" cubes
- salt & pepper to taste
- 1 Tbsp minced parsley
Directions
Heat 2 Tbsp butter and 2 Tbsp olive oil over medium-high heat in a large saute pan. Add onion and saute until soft, about 5 minutes. Add peppers and cook until they start to soften, about 3 minutes. Using a slotted spoon, remove from the pan. Add the remaining butter and olive oil and then add the cubed potatoes and salt and pepper to taste. Cook, stirring often, for 5 minutes. Add the onion/pepper mixture. Cover, turn heat to low, and continue cooking until until the potatoes are soft, about 10-15 minutes, stirring occasionally. Taste and adjust seasoning. Sprinkle with parsley before serving.
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Adapted from several recipes.
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