Striker's Potatoes O'Brien

Rating: 4.58 stars
31 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0

I'm tired of buying this at the store, so I decided to make my own. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer. Just pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.

By STRIKER

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
30 mins
total:
1 hr 15 mins
Servings:
8
Yield:
8 servings
Nutrition Info
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

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

Nutrition Facts

Per Serving:
291 calories; protein 6.2g; carbohydrates 52.3g; fat 7.2g; sodium 18.8mg. Full Nutrition
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Reviews (28)

Read More Reviews

Most helpful positive review

mamabear
Rating: 5 stars
08/06/2011
Hey everybody, I fixed the "sticky" problem! After dicing the potatoes, rinse them under water. Drain well so they don't freeze together in a frozen ball of water, tho. This takes away so much of the starchiness. They fry much better this way and aren't mushy. Yummy recipe, Striker. Read More
Helpful
(57)

Most helpful critical review

NADINEMC
Rating: 2 stars
01/12/2011
These are bland and sticky. Didn't work out for me Read More
Helpful
(6)
31 Ratings
  • 5 star values: 22
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
mamabear
Rating: 5 stars
08/06/2011
Hey everybody, I fixed the "sticky" problem! After dicing the potatoes, rinse them under water. Drain well so they don't freeze together in a frozen ball of water, tho. This takes away so much of the starchiness. They fry much better this way and aren't mushy. Yummy recipe, Striker. Read More
Helpful
(57)
Lets Get Cookin
Rating: 5 stars
03/22/2010
This recipe is great! However I can't leave well enough alone and I add 2 teaspoons seasoned salt with pepper per bag! Read More
Helpful
(35)
Litegal1
Rating: 5 stars
11/08/2011
It killed me to have to wait until this morning to eat and rate, but wait I did - and it was well worth it. 6 potatoes, 1 bell pepper and 1 onion gave me a 3# bag of frozen Potatoes O'Brien. I boiled whole (with skins) for 10", cooled, and then peeled and diced. They were so sticky I did as someone else suggested and rinced the cubed potatoes off in water, thoroughly dried, and then proceeded to oi, bag and tag. This morning, heated up a small cast iron skillet with a little olive oil and some butter, reached in the bag, grabbed a handful and TADAH! Crispy crunchy on the outside, soft and fluffy on the inside - - - simply wonderful. Thank you SO much for recipe! I'll be making this monthly from now on :) UPDATE: Just an fyi - I've found so many uses for these potatoes! They're also great for pot pies; potatoe, clam chowder, and vegetable soups; added to breakfast burritos, etc. We simply adore them. Read More
Helpful
(25)
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Cindy T.
Rating: 5 stars
03/18/2011
Easy & delish! Haven't tried it frozen yet. I cubed my potatoes, added to boiling water and cooked approximately 5 minutes (still firm). Dipped potatoes in ice water to stop cooking, then proceeded with recipe as written. Read More
Helpful
(21)
TSchritter
Rating: 5 stars
02/07/2011
Make it easier.....Use bag of frozen stri-fry vegetables. Season it really good when it's cooking. Read More
Helpful
(21)
Soup Loving Nicole
Allstar
Rating: 5 stars
04/27/2010
I didn't have green bell pepper so I used all red and I think you could use any color you prefer and get the same results. These were super simple and all I added was a sprinkle of season salt as they were cooking. I plan on making a much bigger batch next time and this is something I plan to have on hand at all times for those breakfast for dinner nights. Read More
Helpful
(19)
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MRTDAWN
Rating: 5 stars
11/02/2010
Delicious! I need it right away so I cubed the potatoes and while they fried up diced up the peppers and onion. Added the onion when the potatoes were soft cooked about 8 minutes then added the peppers and cooked until they were crisp-tender. Read More
Helpful
(16)
WrenskiBaby
Rating: 5 stars
05/03/2010
Delicious and attractive on the table. Keeping this on hand in the freezer is just plain brilliant. This summer when my garden is in full swing I'm going to freeze lots of this. Thanks for submitting! Read More
Helpful
(11)
Evil Mike
Rating: 5 stars
04/29/2010
This sounds great - BUT - Why freeze first? Read More
Helpful
(7)
NADINEMC
Rating: 2 stars
01/12/2011
These are bland and sticky. Didn't work out for me Read More
Helpful
(6)
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