|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 10g||13%|
|Saturated Fat 5g||26%|
|Total Carbohydrate 58g||21%|
|Dietary Fiber 6g||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This recipe for potatoes O'Brien is a wonderful way to use leftover boiled or baked potatoes. In fact, it's worth cooking a few extra potatoes just to have the leftovers so you can make this iconic comfort food.
This variation on a traditional recipe for potatoes O'Brien is called O'Brien au Gratin Potatoes and is found in a slim cookbook called "Mrs. Rasmussen's Book of One-Arm Cookery." It wasn't that Mrs. Rasmussen had only one arm, it's that one arm was already dedicated to holding a beer while she cooked.
- 2 tablespoons oil (or bacon grease)
- 1/2 small bell pepper (green, coarsely chopped, about 1/2 cup)
- 2 medium potatoes (leftover boiled, or 1 large leftover baked potato; cut into 1/2" cubes)
- 4 green onions (cut into 1/2" lengths, about 2/3 cup)
- 1 large clove garlic (finely chopped)
- Salt and black pepper to taste
- 1/3 cup Parmesan, Asiago, Romano or cheddar cheese, shredded
Heat the oil or bacon grease in a skillet over medium heat.
Add the bell pepper and cook for about 2 minutes, stirring once or twice.
Stir in the potatoes, green onions and garlic. Season with salt and pepper and cook another 3 minutes, stirring occasionally.
Spread the potato mixture evenly in the skillet and sprinkle with the cheese. If you use cheddar cheese use a non-stick skillet.
Cover the pan and cook 5 to 7 minutes longer, or until the bottom side of the potatoes is browned.