Side Dish ‘n’ Saturdays: Potatoes O’Brien

Potatoes O’Brien

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Serves 8

6 large russet (baking) potatoes
1 large green bell pepper, cut into 1/2 inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
1/4 cup vegetable oil

Prep Day: Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.

Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.

Serve Day: To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

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