Medium Breakfast

Striker's Potatoes O'Brien

Name: Striker's Potatoes O'Brien
Prep time: 16 min
Cook time: 58 min
Total time: 74 min
Yield: 4 servings
Cuisine: Unknown
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

Total Time

1h 14m

16m prep · 58m cook

Servings

4 people

Rating

—

Difficulty

Medium

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Gluten Free Halal Kosher Vegan Vegetarian Dairy Free Nut Free Pan Fry Vegan Gluten-Free Nut-Free Fried unknown savory halal kosher side plant_based none

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

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.
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.
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.