One of my mom’s absolute favorite dishes is Potatoes O’Brien. She doesn’t care if it is served in the morning, evening, or at noon, it is always a hit. And frankly I am pretty fond of it myself. Give this recipe a try either for breakfast or as a side dish. It is wonderful! The best part of this recipe is that it can be made ahead of time, and then cooked or reheated right before guests arrive. It works like a charm.
3 pounds potatoes, peeled and chopped
1 large red pepper, petite diced
1 large green pepper, petite diced
1 large sweet onion, petite diced
1/2 teaspoon garlic powder
1 tablespoon olive oil
1 teaspoon Sea salt (more if needed)
Parley for garnish
Peel and chop the potatoes. Place in a sauce pan, cover with salted water, and bring to a boil. Reduce heat, let simmer for 5 minutes. Drain, and set aside.
Add the diced vegetables to the drained potatoes.
Gently stir in oil, salt and garlic powder.
Bake in oven at 425 F for 30 min. Flip gently half way through cooking time. If you prefer crispier potatoes, up the temperature to 475 F for the last few minutes. Keep an eye on them so they don’t burn.
Or cook in a skillet while stirring until done. (This method works well when the potatoes are fully cooked.) Then just sauté until the peppers and onions are done, and serve.
Garnish with some minced fresh parsley.