O’Brien Potatoes
By Connor Forbes
O’Brien Potatoes are a tried-and-true way to prepare breakfast potatoes, and also happen to be my favorite way to cook and devour them. They are simple and straight forward to whip up and work great with ‘Breakfast for lunch or dinner’ as well. For bonus points, try this recipe on an open flame while camping!
Ingredients
· 1 lb red and/or yellow potato
· 1 Medium red, yellow, or white onion
· 1 Bell pepper, any color
· 1 Tablespoon vegetable oil
· 4 Tablespoons butter, separated
· 1 Teaspoon salt
To Cook
Dice your potato into ½” cubes. Cut your onion and bell peppers into ¼” thick half-moon slivers. Preheat your pan on medium heat for 2 minutes. You can use any kind of pan, I prefer cast iron. Add your oil and then the potatoes. Evenly spread the potatoes out across the pan. On top of the potatoes, layer on your onions and bell peppers and salt. Spread them all out evenly. DO NOT TOUCH for 5-10 minutes or so. Let everything cook in the pan without moving it to let the potatoes get a good char. Cut the butter in 1 Tbsp increments and distribute across top. Let the butter melt before mixing everything together and flipping over. Once everything is mixed, let cook untouched for another 5 – 10 minutes. Use a fork to poke the potatoes- if the fork goes easily through, they are cooked. Mix a few times and EAT!
I find one of the keys to this recipe is to wait for the butter to melt before trying to flip the potatoes for the first time. The butter loosens up the bits stuck to the pan and helps the char go with the potatoes and not stay attached to the pan.
You can finish this off with some green onions and sour cream if you so desire. Or ketchup. Or eat them as is. These are seriously tasty.
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