I first came across a recipe for Potatoes O'Brien in 1973 when my grandmother gave me a slim cookbook that included a recipe for "O'Brien au Gratin Potatoes." It's a slim volume named Mrs. Rasmussen's Book of One-Arm Cookery.
It wasn't that Mrs. Rasmussen had only one arm, it's that one arm was already dedicated to holding a beer while she cooked. The book was originally a gift from my mother to her mother and then was passed on to me. Although I seldom use the book, its family heritage makes it a treasured posession, and I do love my version of this traditional dish. (Larger image.) Serves 2.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
- 2 md. leftover boiled potatoes or 1 lg. leftover baked potato; cut into 1/2" cubes
- 1/2 sm. green bell pepper; coarsely chopped, about 1/2 cup
- 2 Tbsp. oil (I like to use bacon grease, but vegetable oil works)
- 4 green onions; cut into 1/2" lengths, about 2/3 cup
- 1 lg. garlic clove; finely chopped
- Salt and pepper
- 1/3 cup shredded parmesan cheese*
1. Heat oil or bacon grease in a skillet over medium heat.
2. Add bell peppers and cook for about two minutes, stirring once or twice.
3. Stir in potatoes, green onions, and garlic. Season with salt and pepper and cook another three minutes, stirring occasionally.
4. Spread potato mixture evenly across the skillet and sprinkle with parmesan cheese.
5. Cover pan and cook 5 - 7 minutes longer until bottom of potatoes are browned.
*Note: You can substitute shredded Romano or Asiago and I've even used cheddar, but if you use cheddar be sure to also use a non-stick skillet.