Potatoes O'Brien
3-4 russet or Yukon Gold potatoes, peeled, cleaned & cubed small
1/2 green bell pepper, cleaned & diced
1/2 red bell pepper, cleaned & diced
1/2 small yellow onion or 1 shallot, diced
Salt & black pepper to taste
Butter or nonstick cooking spray
Peel and wash potatoes under cold water. Slice potatoes lengthwise, then lengthwise again (so they resemble long French fries). Cube the lengths into small pieces. Set aside. Clean and de-seed the bell peppers, removing the white rinds inside the peppers. Cut lengthwise and dice small. Peel outer layer of small yellow onion, also removing transparent skin. Cut two or three slices, and then mince small.
Add butter or nonstick cooking spray to a skillet; heat on medium. Add potatoes; season with salt and black pepper. Add bell peppers and onions; mix well. Continue to cook over medium heat, turning over with spatula until potatoes are brown and tender, and onions are translucent. Serve.
History Note: Potatoes O'Brien are fried potatoes along with green and red bell peppers. The potatoes and bell peppers are fried (varying according to taste) and served hot. The dish has been claimed to originate from a Boston restaurant known as Jerome's, and a Manhattan restaurant known as Jack's in the early 1900s. [Data source: Wikipedia].
*Potatoes O'Brien images (C) Shenanchie O'Toole (2013). Click on image to view larger size in a new window.
Recipe featured in the Food Fare Cookbook.
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