I have loved potatoes back as far as I can remember, whether fried, baked, or mashed, they were a staple at dinner. Recently I ran across a recipe for Potatoes O’Brien and thought how this could be improved a bit by adding in some other favorite ingredients.
A standard Potatoes O’Brien is just potatoes fried up with red and green peppers and onions. So I began with that and worked in some yellow and orange peppers, then bacon and sausage, and finally decided to do a mixture of white and red onions.
This can be a meal all by itself, or they make a perfect side dish.
A country breakfast
- 6 slices of bacon
- 6 sausage links
- 3 extra-large russet potatoes, peeled and cut into ½-inch dice
- 3 tablespoons butter, divided
- 3 tablespoons extra virgin olive oil, divided
- 2 cup medium diced red bell pepper
- 1 cup medium diced green bell pepper
- ¾ cup diced yellow onion
- ¾ cup diced red onion
- 1 teaspoon salt
- ½ teaspoon freshly ground black pepper
Fry bacon in a large skillet, crumble and set aside.
Fry sausage in a large skillet, cut into small pieces and set aside.
In a large skillet, heat two tablespoons of butter and two tablespoons of oil over medium high heat.
Add both peppers and onions and cook ten minutes, stirring every few minutes.
Add potatoes, garlic, salt and pepper and cover. Lower heat to medium and cook ten more minutes, stirring every few minutes. Test potatoes and cook longer if not fully cooked.
Remove lid, add remaining butter and oil and raise heat to high.
Add bacon and sausage; cook for an additional two minutes until everything is crispy.