Potatoes Obrien Strata Recipes

POTATOES O'BRIEN

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.

POTATOES O'BRIEN

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.

POTATOES O'BRIEN STRATA

Steps:

• Heat oven to 350°F.
• Arrange potatoes and broccoli in 9-inch square baking dish sprayed with cooking spray; top with ham.
• Stir milk gradually into flour in medium bowl. Add egg product, half the cheese, basil and pepper; mix well. Pour over vegetables.
• Bake 40 to 45 min. or until knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 5 min. before serving.

O'BRIEN POTATOES

Steps:

• In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

TASTY AND TRADITIONAL POTATOES O'BRIEN

Steps:

• Heat the oil or bacon grease in a skillet over medium heat.
• Add the bell pepper and cook for about 2 minutes, stirring once or twice.
• Stir in the potatoes, green onions, and garlic. Season with salt and pepper and cook another 3 minutes, stirring occasionally.
• Spread the potato mixture evenly in the skillet and sprinkle with the cheese. If you use cheddar cheese, use a nonstick skillet.
• Cover the pan and cook 5 to 7 minutes longer, or until the bottom sides of the potatoes are browned.

POTATOES O'BRIEN

Steps:

• Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
• Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.

SPRING POTATO STRATA

Steps:

• Heat oven to 375 F degrees.
• Lightly spray 13 x 9-inch baking dish with no-stick cooking spray; set aside.
• In large skillet, heat butter over medium-high heat until melted.
• Cook and stir leeks and garlic 1 to 2 minutes or until leeks are tender.
• Add bell peppers and mushrooms; cook 4 to 6 minutes or until peppers are crisp-tender.
• Remove from heat; set aside.
• Layer 1/2 of the potatoes onto bottom of prepared dish; sprinkle with 1 1/2 cups of the cheese.
• Spoon vegetable mixture over cheese.
• Layer remaining potatoes over vegetables.
• In medium bowl, whisk together eggs, milk, salt, pepper and thyme (if desired); pour evenly over potatoes.
• Cover with aluminum foil.
• Bake 1 hour or until potatoes are almost tender.
• Remove foil; top with remaining 1 cup cheese.
• Bake an additional 10 to 15 minutes or until top is golden and potatoes are tender.
• Let stand 5 to 10 minutes; cut into 8 servings.

STRIKER'S POTATOES O'BRIEN

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.