Potatoes O’Brien

Before you start:

Our potatoes are pictured here with meatloaf,  but this is also a wonderful side for breakfast.

The potato you pick matters.

Keep the potato cubes consistent in size.  Too much variance in size will cause uneven cooking times.

The ingredients:

• 1/3 cup diced red peppers
• 1/3 cup diced green peppers
• ½ cup diced onion
• 1/3 cup vegetable oil
• 3 large russet potatoes, peeled and diced (about 5 cups)
• Salt and pepper to taste

The method:

1. Heat 2 tablespoons of the oil in a large skillet over medium heat.
2. Add peppers and onions.  Cook 5-8 minutes, stirring occasionally, until vegetables are soft.
3. Transfer peppers and onions to a bowl.  Set aside.
4. Add remaining oil to skillet and turn heat to medium high.  Allow oil to heat up.
5. Add potatoes to hot oil and cook until tender on the inside and crispy on the outside (about 20 min).
6. Add peppers and onions back to skillet.  Season accordingly with salt and pepper.  Toss lightly.
7. Serve warm.