Potatoes Obrien By Freda Food

POTATOES O'BRIEN

Steps:

• In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

POTATOES O'BRIEN

Steps:

• In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
• Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
• Do not allow the onion to scorch.
• Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
• Transfer to a serving bowl and set aside.
• Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
• Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
• If the potatoes are too dry, add a little more butter or oil.
• Transfer the browned potatoes to the bowl holding the pepper mixture.
• Repeat with the remaining butter, olive oil and potatoes.
• Return the mixture to the pan.
• Raise the heat to high so that it quickly warms through.
• Remove from the heat and season to taste with salt and pepper.
• Add the parsley and stir to combine.
• Return to the serving bowl and serve immediately.

POTATOES O'BRIEN BY FREDA

Steps:

• 1. In Large Skillet, Saute, onions, Peppers and Potatoes in the Oil and Butter, For about 5 -7 Min. MAX until Vegies are CRISP tender. (Do not allow the onion to scorch.) Potatoes Can brown on all sides. But is Not Necessary.
• 2. Meanwhile, in a Small Bowl, Combine the BROTH, Worchestershire Sauce, Salt & Pepper. MIX well. NOW POUR this over the Potatoes and VEGIES. Cover and COOK for about-10 min . . Till Tender, Stir Occasionally.
• 3. UNCOVER; Until all the Liquid is Absorbed, Parsley Can be Sprinkled over Potatoes & Tossed Just Before Serving. . . For Presentation. . . ENJOY!!! Immediately Serve HOT Serves 4

O'BRIEN POTATOES

Steps:

• In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

POTATOES O'BRIEN

Steps:

• Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
• Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.

FAUX PIEROGI OVER CABBAGE AND POTATOES O'BRIEN

Steps:

• Bring a pot of water to boil for the potatoes and boil until tender. Drain well, cover and set aside.
• Bring a separate pot of water to boil for each of the types of ravioli since their cooking times will vary. Boil the ravioli until they rise to the top and using a slotted spoon remove to drain. Toss with 1 to 3 tablespoons of the grapeseed oil as needed, to keep them from sticking, (reserving the other tablespoon). Cover and set aside.
• To saute the cabbage and pierogi, heat 1 of the remaining tablespoons of grapeseed oil in a large saute pan over medium heat. Add the white cabbage and season with salt and pepper. If using red cabbage also, heat another of the remaining tablespoons of grapeseed oil in a separate large saute pan over medium heat, add the red cabbage, season with salt and pepper. Let the cabbage cook until very tender and until it begins to "sweeten." When the cabbage is tender, remove the cabbage to a bowl, add the ravioli to the same pan and saute very briefly.
• To finish the Potatoes O'Brien, while the cabbage is sauteing, heat the oil in a large saute pan and saute the bell peppers and onion until the onion turns translucent. Stir in the par-boiled drained potatoes and season with salt and pepper.
• Place some Potatoes O'Brien in the middle of a serving plate and spoon alternate portions of green cabbage and red cabbage around the potatoes. Top with pierogi.

LOW-FAT POTATOES O'BRIEN

Steps:

• Boil potatoes in water 20 to 25 minutes, or until.
• tender.
• Remove from heat and add cold water until.
• potatoes are cooled slightly.
• Peel and cut into 1-inch cubes.
• In large nonstick skillet, saute onions and green pepper in oil until tender.
• Add potatoes and sprinkle with black pepper and paprika.
• Cook over medium heat 10 minutes or until potatoes are browned, stirring frequently.
• Serve hot.

STRIKER'S POTATOES O'BRIEN

Steps:

• Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.
• Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.
• To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

CHUNKY POTATOES O'BRIEN

Steps:

• Mix the first 4 ingredients together in large mixing bowl.
• Add thawed potatoes and 1 cup of the grated sharp cheddar cheese to mixture and mix together thoroughly.
• Spread into 9 x 13 casserole dish.
• Sprinkle top with remaining cup of cheese and bake at 350 deg.
• for 1 to 1/2 hours.

POTATOES O'BRIEN (WITH BACON)

Steps:

• Fry chopped bacon on med-high heat to desired crispness.
• Remove bacon pieces from pan, drain on paper towels, and set aside.
• Discard all but 4 TBSP bacon grease. Add veggies to pan and fry until potatoes are tender and golden brown,
• stirring frequently.
• Add bacon pieces to veggies again and stir a few more times, so bacon is warm.
• Serve and enjoy!

POTATOES O'BRIEN STRATA

Steps:

• Heat oven to 350°F.
• Arrange potatoes and broccoli in 9-inch square baking dish sprayed with cooking spray; top with ham.
• Stir milk gradually into flour in medium bowl. Add egg product, half the cheese, basil and pepper; mix well. Pour over vegetables.
• Bake 40 to 45 min. or until knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 5 min. before serving.

POTATOES O'BRIEN (POTATOES WITH PEPPERS AND PIMENTOS)

Steps:

• Peel the potatoes and cut into 1/2 inch cubes. Place potato cubes in a saucepan and cover with water; salt to taste. Bring to a boil and cook 1 or 2 minutes; drain.
• Heat oil in a skillet over medium heat. Add potatoes and cook while stirring and shaking pan (to prevent sticking) until golden, about 10 minutes. Add the onion, salt and pepper, stir. Add green pepper and cook while stirring for about 3 minutes. Add butter and cook 2 minutes.
• Stir in pimento, stir, and serve.