Potatoes Obrien Recipes

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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

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.

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

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



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

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.

O'BRIAN'S POTATO CASSEROLE



O'Brian's Potato Casserole image

Hash brown potatoes, cheese, sour cream, soup and cereal crumbs make for quite a comfort food concoction. This is a delicious recipe and really easy to make.

Provided by Mary48

Categories     Side Dish     Potato Side Dish Recipes

Time 1h

Yield 8

Number Of Ingredients 9

1 (2 pound) package frozen hash brown potatoes, thawed
½ cup melted butter
1 (10.75 ounce) can condensed cream of chicken soup
12 ounces shredded American cheese
1 (8 ounce) container sour cream
1 teaspoon salt
½ onion, chopped
2 cups crushed cornflakes cereal
½ cup melted butter

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking dish.
  • Place potatoes in bottom of prepared dish.
  • Combine the 1/2 cup butter, condensed soup, cheese, sour cream, salt and onion; mix well and pour over potatoes. Top with crushed corn flakes and drizzle with 1/2 cup melted butter.
  • Bake uncovered at 350 degrees F (175 degrees C) for 45 minutes.

Nutrition Facts : Calories 587.4 calories, Carbohydrate 31.3 g, Cholesterol 123.2 mg, Fat 52.1 g, Fiber 1.9 g, Protein 14.2 g, SaturatedFat 30.9 g, Sodium 1489.8 mg, Sugar 1.3 g

POTATOES O'BRIEN-BREAKFAST



Potatoes O'brien-Breakfast image

Just a good breakfast dish, especially when you have company. This came out of the "Arizona Daily Star."

Provided by out of here

Categories     Breakfast

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 6

2 (8 ounce) packages jimmy dean maple brown-and-serve sausage
3 1/2 cups O'Brien potatoes
1 1/2 cups shredded cheddar cheese
1 1/4 cups milk
5 large eggs
1/2 teaspoon salt

Steps:

  • Fry the sausage, and add to the potatoes, the 5 beaten eggs, milk, cheese, and salt. Stir together.
  • Put in a greased 2-quart casserole dish.
  • Bake at 350 degrees for 50 minutes.

Nutrition Facts : Calories 809.4, Fat 57.5, SaturatedFat 25.1, Cholesterol 360.2, Sodium 2081.4, Carbohydrate 33.5, Sugar 0.5, Protein 38.5

O'BRIEN POTATOES



O'Brien Potatoes image

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6

2/3 cup minced onion
1/3 cup minced green bell pepper
1/3 cup drained and minced bottled pimiento
1/3 to 1/2 cup olive or canola oil
4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper

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.

POTATOES O'BRIEN



Potatoes O'Brien image

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7

3 large white potatoes, diced into 1-inch cubes
2 tablespoons grapeseed oil
1 red bell pepper, stem and seeds removed and diced
1 green bell pepper, stem and seeds removed and diced
1 large white onion, diced
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley leaves

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.

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