Ingredients
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1 1/2
-
1 1/2
-
1
-
1/2
-
1/2
-
2
-
2
-
-
-
-
-
-
-
-
Directions
Potatoes O’Brien,This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack’s. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.,turned out soooo good! I’m thinking I cook slow to make sure it’s done but after much cooking, it turned out great. Very filling!,Would have given it 5 stars if it had included that youkon golds or red potatoes really work well. Russets can over cook quickly and you lose the crispiness of the potatoes. Works very well with sausage gravey instead of hash browns or bisquits.
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Steps
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1
Done
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In a Large Frying Pan Over Medium-High Heat, Melt 1/2 Tablespoon of the Butter With 1/2 Tablespoon of the Olive Oil. |
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2
Done
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Add the Onion and Saute, Stirring Occasionally, Until Golden Brown and Just Beginning to Caramelize, 5-7 Minutes. |
|
3
Done
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Do not Allow the Onion to Scorch. |
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4
Done
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Add the Red and Green Peppers and Saute Until Beginning to Soften, 3-5 Minutes Longer. |
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5
Done
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Transfer to a Serving Bowl and Set Aside. |
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6
Done
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Add 1/2 Tablespoon Each of the Remaining Butter and Olive Oil to the Same Pan. |
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7
Done
|
Add Half of the Cubed Potatoes and Cook, Turning to Brown All Sides, 5-7 Minutes. |
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8
Done
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If the Potatoes Are Too Dry, Add a Little More Butter or Oil. |
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9
Done
|
Transfer the Browned Potatoes to the Bowl Holding the Pepper Mixture. |
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10
Done
|
Repeat With the Remaining Butter, Olive Oil and Potatoes. |
