Potatoes O'Brian by Larry Andersen


Potatoes O'Brian

Traditionally, Potatoes O'Brian have green Bell peppers but the appearance of the dish can be improved with a bit of red Bell pepper or some added chopped pimentos.

Prior to World War II, everyone had a little container on their stove where they poured off the bacon grease. It was the prefered grease for frying. Since then bacon and bacon fat have received more than their share of bad press. That doesn't change the fact that bacon fat adds a lot of flavor to foods. Try frying a little bacon to go with the potatoes and leave a little of the bacon fat and brown bits in the pan and then fry the potatoes.

Preparation: 30 minutes Traditional Recipe
Serves 4 Source person
  • 4 large Russet potatoes
  • 1 large yellow onion
  • 1 large green Bell pepper
  • Oil for frying
  1. Peel and dice potato. Dice green pepper and onion.
  2. Heat large frying pan and add oil and coat pan. Add ptatoes, stir well to coat potatoes with oil. Brown on first side.
  3. Add onions and stir to brown additional side.
  4. Add green peppers and turn to brown next side. Stir and fry until potatoes are browned on all sides and vegetables are tender.

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Latest revision done September 2014
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