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Email Eric 

Email Sharlene:  







Why eat frozen Potatoes O'Brien when you can eat easily prepare fresh Potatoes O'Brien in your own kitchen? Plus, you get to put in the amount of veggies you want and the veggies won't come out mushy.

Special tools:  Cast iron skillet, large mixing spoon
Preparation time:  About 10 minutes
Cooking time:  About 10 minutes
Yield:  2 servings

2 potatoes, any variety, diced
1/2 onion, any variety, diced; I prefer white onions but I frequently add green oinions instead...
2 cloves garlic, diced  
1 green jalapeno pepper, seeded, stemmed with veins removed
Olive oil, about 1/4 cup for cooking; any salad oil can be substituted
Salt and pepper to taste

Wash potatoes with water, dice; do not peel skin.  Set aside.  Dice onion, jalapeno peppers and garlic and set aside.  Heat oil in skillet over high high.  When oil is hot, carefully add potatoes.  Cook about 5 minutes, constantly turning and stirring so each piece is cooked on all sides.  When pototoes start to turn translucent in color, add peppers, garlic and oinon.  Cook about another 3 minutes, constantly stirring until potatoes turn a golden brown in color, and vegetables are soft, but still "crunchy."  Remove from skillet, drain skillet and place on paper towel to absorb oil.  Serve immediately.

Left:  Here are the ingredients, diced and ready to cook.  From the top, clockwise, are diced russet potatoes, green onions, garlic, red jalapeno peppers and green jalapeno peppers.  Diced white onions are in the center.  Right: Cooking diced potatoes in the frying pan.  Note that the potatoes are just starting to tun brown, so it's time to add the veggies.

My recipe for potatoes o'brien uses classic stir-fry technique.  By utilizing this technique, the vegetables will retain some "crunch" and that will make the food taste much better and the presentation will be much more effective.  

One thing to keep in mind is that all pieces of the potatoes and the vegetables should be about the same size, in order to insure uniformity in cooking.  (That's a fancy way of saying the food will taste a lot better.)  I like my potato pieces about 1/4" by about 3/8", and my veggies all about 1/4".  But, don't get out your ruler!

Any color of jalapeno peppers will do, it's just the red and green makes a more colorful presentation.  In fact, if jalapeno peppers are too hot for you, feel free to substitute Anaheim or even bell peppers.  Once you make your own home-made potatoes o'brien, you won't want to eat the frozen ones again.  

Left:  Veggies have been added, and the mixtue is being cooked, using classic stir-fry techniques.  Right:  Potatoes O'Brien, served with fried linguica and eggs, makes an outstanding breakfast.

Potatoes O'Brien are one of my favorite recipes on the breakfast menu when I'm on a camping or four wheeling trip.  I like to serve them with Eggs Over Easy and whatever breakfast meat I have on hand, which is usally Spam, sausage, chorizo, linguica or bacon.

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