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Potatoes O'Brien Recipe
Potatoes O'Brien Recipe photo by Taste of Home

Potatoes O'Brien Recipe

Publisher Photo
I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.—Nila Towler, Baird, Texas
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1/2 cup chopped sweet red pepper
  • 4 medium red potatoes, cubed
  • 3 tablespoons canola oil
  • 1/4 cup beef broth
  • 1/2 teaspoon Worcestershire sauce
  • 1 teaspoon salt

Nutritional Facts

1 serving (3/4 cup) equals 191 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 656 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein.

Directions

  1. 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.
  2. 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. Yield: 4 servings.
Originally published as Potatoes O'Brien in Taste of Home June/July 1996, p11

Nutritional Facts

1 serving (3/4 cup) equals 191 calories, 11 g fat (1 g saturated fat), 0 cholesterol, 656 mg sodium, 22 g carbohydrate, 3 g fiber, 3 g protein.

Reviews for Potatoes O'Brien

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (2)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jun. 3, 2014

Discovered recipe for Creamy Beef and Potatoes just this morning, using frozen type O'Brien potatoes. Will be making these potatoes instead of using frozen for a more **homey type** dinner. Never knew O'Brien potatoes could be so easy to make! Thank you for sharing. J.

MY REVIEW
Reviewed Aug. 12, 2012

Delicious flavor! Wasn't sure about the Worcestershire sauce, but it added just the right touch. I left out the green pepper, and had no beef broth, so subbed some chicken bouillon granules & water for the liquid. Also, once the potatoes were tender, I let them cook somewhat longer, to get a little crisp and brown. Definitely making these again.

MY REVIEW
Reviewed Jan. 8, 2012

LOVE LOVE LOVE

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