Potatoes O'Brien
A delightful and colorful dish featuring tender potatoes, sweet bell peppers, and aromatic onions, perfect for breakfast or any meal.
Ingredients
For the base
- 30 g butter
- 2 tablespoons olive oil
- 800 g baby or new potatoes, chopped into small 1.5 cm cubes Small, waxy potatoes hold their shape better.
For the vegetables
- 2 small red onions, thinly sliced Or 1 large red onion.
- 1 large garlic clove, minced
For seasoning
- 1 tablespoon Worcestershire sauce Adds savory umami flavor.
- Sea salt, as needed To taste.
- Freshly ground black pepper, to taste
Instructions
Cooking
- Heat the butter and olive oil together in a large sauté pan over medium-low heat.
- Add the diced potatoes, cover the pan, and cook for around 15 minutes, stirring from time to time, until they start to soften and lightly brown.
- Stir in the sliced onion, garlic, and both peppers. Continue cooking uncovered for about 10 minutes, until the vegetables are tender and the onions become soft and translucent.
- Pour in the Worcestershire sauce and raise the heat to medium-high. Cook for another 5 minutes, allowing the extra moisture to evaporate and the flavors to blend well.
- Taste, then season with salt and black pepper. Serve hot with your preferred breakfast sides.
Notes
For serving, garnish with fresh herbs like parsley or chives, or consider adding a dollop of sour cream or shredded cheese for richness. Store leftovers in an airtight container for up to three days in the refrigerator.