Make Ahead O'Brien Potatoes | Stocking The Freezer
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Potatoes O'Brien (VEGAN)
One of my mom’s absolute favorite dishes is Potatoes O’Brien. She doesn’t care if it is served in the morning, evening, or at noon, it is always a hit. And frankly I am pretty fond of it myself. Give this recipe a try either for breakfast or as a side dish. It is wonderful! The best part of this recipe is that it can be made ahead of time, and then cooked or reheated right before guests arrive. It works like a charm.
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Hi, I’m Ani, a plant-based Chef. I am a graduate of the Natural Gourmet Institute of NYC. If you are interested in delicious and wholesome food, cooked in a simple and easy way, subscribe to my channel, and we will have fun exploring the world of healthy gourmet cooking.
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Betty's Perky Potatoes O'Brien
Betty demonstrates how to make her Perky Potatoes O'Brien. These potatoes are pan-fried to a golden crunchiness and then mixed together with sautéed green, yellow, and red bell peppers and onion. This is a gorgeous dish that is also hearty, and it will serve as a great accompaniment to almost any meal!
Perky Potatoes O'Brien
1 tablespoon butter (for sautéing peppers and onions)
1 tablespoon extra-virgin olive oil (for sautéing peppers and onions)
1/3 green bell pepper, chopped
1/3 yellow bell pepper, chopped
1/3 red bell pepper, chopped
1 medium onion, chopped
2 tablespoons butter ( for frying potatoes)
1 tablespoon extra-virgin olive oil (for frying potatoes)
1 teaspoon salt
3 medium to large potatoes, peeled and diced (I used Russet potatoes. I stated in the video that they were chopped 1-inch on a side; it is actually ½-inch on a side!)
In a medium skillet, melt 1 tablespoon butter, and add 1 tablespoon extra virgin olive oil. Add 1/3 chopped green pepper, 1/3 chopped yellow pepper, 1/3 chopped red pepper, and 1 medium chopped onion. Saute until vegetables are translucent and beginning to brown—about 5 minutes, or so. Cover skillet to hold in heat, and set aside while you fry your potatoes. In a large, deep skillet, melt 2 tablespoons butter, and add 1 tablespoon extra virgin olive oil. Turn heat to high, and add 3 medium to large diced potatoes. Add 1 teaspoon salt. Stir potatoes to coat with butter and oil mixture. Reduce heat, cover with a lid, and cook until done—about 15 to 20 minutes. Lift lid, and stir occasionally, so that potatoes brown on all sides. Taste for salt and test for doneness with a fork. When the potatoes are brown and crisp, yet tender inside, they are done. Add the sautéed peppers and onions to the skillet of potatoes, and toss lightly. Pour your Potatoes O'Brien into a serving bowl, and serve immediately! These are beautiful, and very tasty!
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Potatoes O'Brien
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If you have left over baked potatoes, place potatoes into the fridge overnight. If not, bake some and put them in the fridge. I have tried making microwaved potatoes, then making potatoes O'Brien and it just does not work. I think they have to be cold and solid in order to do this.
Cube your potatoes into small, bite-sized pieces. Dice up some onions and red and green peppers (if you don't have both, one or the other is FINE). Add a little bit of olive oil into your pan, toss everything in, add salt and pepper, and let it slowly fry up at around medium to medium-low heat, stirring occasionally. Don't be too brutal with it, or your potatoes start to fall apart. You'll know when it's done. The veggies get softer, the potatoes brown up, and your belly says, FEED ME! Enjoy
How to Make Breakfast Potatoes with Anne Burrell | Worst Cooks in America | Food Network
Anne takes us through the step-by-step process of making the best breakfast potatoes! The bacon, peppers and onions bring toooons of flavor.
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Breakfast Potatoes
RECIPE COURTESY OF ANNE BURRELL
Level: Easy
Total: 50 min
Active: 40 min
Yield: 4 servings
Ingredients
3 Yukon gold potatoes, medium dice
2 garlic cloves, smashed
Kosher salt
3 slices bacon, cut into lardons
1 tablespoon olive oil, plus more if needed
1/2 medium Spanish onion, diced
Pinch crushed red pepper
1 red bell pepper, diced
1/2 teaspoon seafood seasoning, such as Old Bay
2 tablespoons thinly sliced fresh chives
Directions
Place the potatoes and garlic in a large pot. Cover them with water and season the water generously with salt. Bring to a boil and cook until the potatoes are fork-tender, about 8 minutes. Drain the potatoes and discard the garlic. Let the potatoes cool.
Put the bacon and 1 tablespoon olive oil in a large cast-iron skillet. Turn the heat to medium and cook, stirring occasionally, until crisp, about 5 minutes. Add the onions, some salt and crushed red pepper and saute until soft, 2 to 3 minutes. Add the bell pepper and continue to cook until beginning to soften, 3 to 4 minutes more. Add the potatoes and cook until crispy, 4 to 5 minutes, adding more olive oil if needed. Season with the seafood seasoning and sprinkle with the chives.
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How to Make Breakfast Potatoes with Anne Burrell | Worst Cooks in America | Food Network