This dish is a simple breakfast side consisting of fried potatoes with red and green bell peppers. Legends dispute whether it was first made in New York City or Boston in the early 1900s, but they agree that the dish was likely named for a cook named O’Brien who used peppers to add a bit of color to traditional hash browns. Other common additions include bacon and onions.
Recipe Servings: 4
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 3 Tbsp canola oil
- ½ cup onion, chopped
- ½ cup green bell pepper, chopped
- ½ cup red bell pepper, chopped
- 4 red potatoes, cubed
- ¼ cup beef broth
- ½ tsp Worcestershire sauce
- 1 tsp salt
Directions
- Heat the canola oil in a large skillet. Then add the onion, peppers, and potatoes. Cook for 4 minutes or until vegetables are tender.
- In a small bowl, combine the broth, Worcestershire sauce, and salt; pour over vegetables.
- Cover and cook for 10 minutes or until potatoes are soft, stirring occasionally.
- Uncover and cook until for 3–4 minutes or until liquid is absorbed.
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