The best Potatoes O'Brien receipe you'll ever find. Our Potatoes O’Brien evolved from store-bought in the 1970s, to decades later into a more sophisticated and flavorful gourmet dish. A bonus to the extra work is that your kitchen will smell divine from the mélange of scents. Makes for good leftovers, too. Listed below are also optional additions.
1. One to three large Russet potatoes, diced into ¼ to 1/3-inch cubes.
2. One large yellow onion, diced.
3. One bell pepper: green, red or yellow, diced.
4. Four to six garlic cloves, minced.
5. (Optional) Either a minced Jalapeno pepper (stem and seeds removed), or red pepper flakes, or cayenne or chili powder to your taste.
6. About 8 Tbl. olive oil, or combined with melted butter.
7. About 4 Tbl. paprika
8. One Tbl. sage leaf. 9. One Tbl. thyme leaf.
10. One Tbl. oregano, fresh or dried.
11. One Tbl. basil, fresh or dry.
12. (Optional) Mushrooms, as much as you want.
13. One Tbl. cumin.
14. Salt and ground pepper to taste.
15. (Optional). Three-four eggs.
16. (Optional). Cup of grated Parmesan.
17. Anything else you’d like to incorporate, like grated Parmesan, some lemon juice.
Step one: Dice the potato, skin on. Dust nicely with paprika to help brown. Add plenty of olive oil to skillet, and heat to low or medium. This is the longest and most important step, as you want to brown on two-four sides until crispy. You don’t want mushy; you want crunchy. Be ready to do this in more than one batch if using more than 1 potato. Stir up with spatula as crispyness warrants to get at least two sides browned. Add some salt & pepper a few minutes before done, also optional add eggs; allow to cook in. (Eggs can go in at any step in the process.) Takes about a half hour or more.
Step two: Set aside the browned potato. Add more olive oil if needed. Add diced onion for several minutes. Then add minced garlic, diced bell pepper, and minced Jalapeno (or substitute pepper flakes/cayenne). While cooking, add most of the herb/spices.
Step three: Set aside the above, and add mushrooms, Add remaining spices. Sautee, covered. Remove and add Parmesan.
Step four: Combine everything to reheat the earlier cooking if serving now, unless it goes to the refrigerator. (Optional) add grated Parmesan and/or lemon juice. Serve hot or refrigerate. If leftovers, reheat in the microwave or skillet.
Ingredients
1. One to three large Russet potatoes, diced into ¼ to 1/3-inch cubes.
2. One large yellow onion, diced.
3. One bell pepper: green, red or yellow, diced.
4. Four to six garlic cloves, minced.
5. (Optional) Either a minced Jalapeno pepper (stem and seeds removed), or red pepper flakes, or cayenne or chili powder to your taste.
6. About 8 Tbl. olive oil, or combined with melted butter.
7. About 4 Tbl. paprika
8. One Tbl. sage leaf. 9. One Tbl. thyme leaf.
10. One Tbl. oregano, fresh or dried.
11. One Tbl. basil, fresh or dry.
12. (Optional) Mushrooms, as much as you want.
13. One Tbl. cumin.
14. Salt and ground pepper to taste.
15. (Optional). Three-four eggs.
16. (Optional). Cup of grated Parmesan.
17. Anything else you’d like to incorporate, like grated Parmesan, some lemon juice.
Directions:
Step one: Dice the potato, skin on. Dust nicely with paprika to help brown. Add plenty of olive oil to skillet, and heat to low or medium. This is the longest and most important step, as you want to brown on two-four sides until crispy. You don’t want mushy; you want crunchy. Be ready to do this in more than one batch if using more than 1 potato. Stir up with spatula as crispyness warrants to get at least two sides browned. Add some salt & pepper a few minutes before done, also optional add eggs; allow to cook in. (Eggs can go in at any step in the process.) Takes about a half hour or more.
Step two: Set aside the browned potato. Add more olive oil if needed. Add diced onion for several minutes. Then add minced garlic, diced bell pepper, and minced Jalapeno (or substitute pepper flakes/cayenne). While cooking, add most of the herb/spices.
Step three: Set aside the above, and add mushrooms, Add remaining spices. Sautee, covered. Remove and add Parmesan.
Step four: Combine everything to reheat the earlier cooking if serving now, unless it goes to the refrigerator. (Optional) add grated Parmesan and/or lemon juice. Serve hot or refrigerate. If leftovers, reheat in the microwave or skillet.
Herbs, Spices (41)
Recipes (14)