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Potatoes O'Brien

Contributed By: Justin | See all of Justin's recipes
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Active Time:  30 Minutes
Total Time:  30 Minutes
  6 Servings
This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Boston restaurant known as Jerome's. You can vary the recipe by substituting any of your favorite pepper varieties.
RECIPE INGREDIENTS
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded, deribbed and finely diced
1/2 small green bell pepper, seeded, deribbed and finely diced
2 lb small white or red potatoes, peeled and cut into 1/2-inch cubes
2 tablespoons finely chopped fresh parsley
DIRECTIONS
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.


Date Added: 03/28/2009
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