Print: Striker's Potatoes O'Brien

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.

Prep

16 min

Cook

58 min

Servings

Difficulty

Medium

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.

Nutrition per serving

Printed from PantryLink · https://pantrylink.app/recipes/strikers-potatoes-obrien