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Saturday, March 6, 2010

Potatoes O’Brien

We are big fans of breakfast food here and we are always doing something different. Generally though, we are mercy to whatever random items are in our fridge or freezer at the time. That is when frittatas and breakfast burritos come in handy. But today’s post is about potatoes. We have been working our way through a 15 pound bag recently and I decided to make potatoes the other morning.

Potatoes O’Brien is a fairly standard breakfast item. Traditionally this dish is fully pan fried with peppers and onions. But since I’m not exactly patient when I’m hungry, I don’t always want to wait for my potatoes to fry in the am. Plus I like that these are a little softer and thus more versatile in my opinion.

Potatoes O’ Brien
* Serves 2

- 1 really large russet potato, peeled and diced
- ¼ of an onion, diced
- 1/3 cup roasted red pepper, diced
- 3 tablespoons of butter
- 2 tablespoons seasoned salt
- 1 tablespoon garlic powder
- Salt and Pepper
- Scallions for garnish (optional)


1- Peel your potatoes and dice into roughly one inch cubes. Place in cold water and bring to a boil.

2- In a large sauté pan add a drizzle of EVOO and onions. Sauté on med-low until translucent.

3- Once potatoes are just fork tender, drain from water and let sit for a few minutes.

4- Add butter to sauté pan with onions and allow to melt. Once melted add potatoes, seasoned salt, garlic powder, black pepper to taste and roasted red pepper – then stir.

5- Cook over medium heat for 8-10 minutes, stirring occasionally.

6- Remove from heat and top with scallions. Serve.

Thoughts: Roasted red peppers were another addition of mine that isn’t “traditional”. If it had been any other morning I would have added red or green bell peppers and just sautéed them with the onion. You can certainly do this if you choose. This morning however, we were pepperless and there was no way I was getting dressed to go buy one silly pepper. It was then I realized I had the roasted reds in the fridge. (I always try to keep a jar of these guys on hand. So convenient and I love the flavor.) I actually really liked the extra little zing they gave the potatoes though and will probably use them from now on instead of fresh. Unless I don’t happen to have them on hand!

Some great options for these guys are to top with salsa, scrambled or fried eggs, cooked and crumbled breakfast sausage, cheese, or sour cream. Sky is the limit.

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