I'm tired of buying potatoes O'Brien at the store, so I made my own recipe—Striker's potatoes O'Brien. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer—simply pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.
Ingredients
- 6 large russet , baking
- 1 large onion , cut into 1/2-inch dice
- 1 large green bell pepper , cut into 1/2-inch dice
- 1 large red bell pepper , cut into 1/2-inch dice
- 0.25 cups vegetable oil
Instructions
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1
Place potatoes in a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low, cover, and simmer 10 minutes. Drain. Cool, then cut into a 1/2-inch dice.
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2
Combine potatoes, onion, and bell peppers in a bowl; drizzle in vegetable oil and gently stir until evenly coated. Transfer mixture to resealable plastic freezer bags; store in the freezer.
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3
To prepare, cook frozen potato mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.
Nutrition Facts
Per serving
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