Potatoesobrienwithbacon Recipes

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POTATOES O'BRIEN (WITH BACON)

A more healthy version of this would be with chopped ham and 4 TBSP extra virgin olive oil, or simply omit the meat all together for a more traditional taste (you will still need the oil). Great for Sunday breakfast, or an easy dinner side!

Provided by TrebleClef

Categories     Potato

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 5



Potatoes O'brien (with Bacon) image

Steps:

  • Fry chopped bacon on med-high heat to desired crispness.
  • Remove bacon pieces from pan, drain on paper towels, and set aside.
  • Discard all but 4 TBSP bacon grease. Add veggies to pan and fry until potatoes are tender and golden brown,
  • stirring frequently.
  • Add bacon pieces to veggies again and stir a few more times, so bacon is warm.
  • Serve and enjoy!

1 lb baby red potato, cubed
1/2 green bell pepper, diced
1/2 onion, diced
2 garlic cloves, minced
5 pieces bacon, chopped

O'BRIEN POTATOES

Provided by Food Network

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 6



O'Brien Potatoes image

Steps:

  • In a large skillet cook the onion, green pepper and pimiento in 2 tablespoons of the oil over moderate heat, stirring occasionally, until vegetables are softened. Transfer vegetables to a bowl. In the skillet heat the remaining oil over moderately high heat until hot and add the potatoes. Saute, stirring occasionally, for 15 to 20 minutes, or until tender and crisp. Stir in the vegetable mixture and correct seasoning. Heat over moderately low heat until hot and serve.

2/3 cup minced onion
1/3 cup minced green bell pepper
1/3 cup drained and minced bottled pimiento
1/3 to 1/2 cup olive or canola oil
4 Idaho potatoes, peeled and diced
Salt and freshly ground pepper

POTATOES O'BRIEN

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 7



Potatoes O'Brien image

Steps:

  • Bring a pot of water to boil for the potatoes and boil until just tender, but not mushy. Drain well, cover and set aside.
  • Heat the oil in a large saute pan and saute the red and green bell peppers until they begin to soften. Add the onion and saute until translucent. Stir in the drained potatoes and season with salt and pepper. Garnish with fresh parsley.

3 large white potatoes, diced into 1-inch cubes
2 tablespoons grapeseed oil
1 red bell pepper, stem and seeds removed and diced
1 green bell pepper, stem and seeds removed and diced
1 large white onion, diced
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley leaves

BACON TWICE-BAKED POTATOES

This versatile classic from Debbie Jones of California, Maryland has a rich filling enhanced with onions and chives. "These scrumptious potatoes can be the main course, or a side. Either way, they're tasty!"

Provided by Taste of Home

Categories     Side Dishes

Time 1h35m

Yield 2 servings.

Number Of Ingredients 9



Bacon Twice-Baked Potatoes image

Steps:

  • Bake potatoes at 375° for 1 hour or until tender. When cool enough to handle, cut a thin slice off the top of each potato and discard. Scoop out pulp, leaving a thin shell. , In a small bowl, mash the pulp with butter. Stir in the milk, bacon, onion, chives, salt, pepper and 1/3 cup cheese. Spoon into potato shells. Top with remaining cheese. , Place on a baking sheet. Bake at 375° for 20-25 minutes or until cheese is melted.

Nutrition Facts :

2 medium baking potatoes
2 tablespoons butter
1/4 cup 2% milk
1 bacon strip, cooked and crumbled
1 tablespoon finely chopped onion
1 teaspoon minced chives
1/4 teaspoon salt
Dash pepper
1/2 cup shredded cheddar cheese, divided

POTATO SKINS WITH BACON AND CHEESE

A favorite steak-dinner starter served at Cattlemen's Steakhouse in the historic Stockyards City area of Oklahoma City. Potato Skins with Bacon and Cheese

Categories     Cheese     Dairy     Potato     Appetizer     Bake     Super Bowl     Kid-Friendly     Cheddar     Bacon     Poker/Game Night     Party     Sour Cream     Monterey Jack     Bon Appétit     Sugar Conscious     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Small Plates

Yield Makes 6 (appetizer) servings

Number Of Ingredients 9



Potato Skins with Bacon and Cheese image

Steps:

  • Preheat oven to 425°F. Scrub potatoes; pat dry. Rub skins with oil. Place potatoes on baking sheet. Bake until potatoes are tender, about 1 hour. Cool. Maintain oven temperature. Cut each potato lengthwise into quarters. Scoop out centers, leaving 1/2-inch-thick layer of cooked potato on skins. Oil baking sheet. Place skins, skin side down, on sheet, spacing 1 inch apart. Sprinkle with salt and pepper.
  • Cook bacon in heavy large skillet over medium heat until brown and crisp. Drain. Chop bacon. Transfer to medium bowl. Add cheeses, parsley and cayenne; stir to blend. Sprinkle cheese mixture atop skins. Bake until skins are crisp and cheese mixture melts, about 25 minutes.
  • Transfer skins to platter. Sprinkle with green onions; top with dollops of sour cream and serve.

3 medium russet potatoes
Vegetable oil
5 bacon slices
1 1/4 cups grated sharp cheddar cheese
1 1/4 cups grated Monterey Jack cheese
1 tablespoon chopped fresh parsley
1/4 teaspoon cayenne pepper
3/4 cup chopped green onions
Sour cream

STRIKER'S POTATOES O'BRIEN

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.

Provided by STRIKER

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5



Striker's Potatoes O'Brien image

Steps:

  • 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.
  • 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 : Calories 291.3 calories, Carbohydrate 52.3 g, Fat 7.2 g, Fiber 7.2 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg, Sugar 4.3 g

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
¼ cup vegetable oil

POTATOES O'BRIEN STRATA

Whip up a brunch-time dish that will bring smiles to everyone around the table with this Potatoes O'Brien Strata recipe! Frozen diced potatoes with onions and peppers get gussied up with smoked ham and cheddar cheese to make this easy Potatoes O'Brien Strata.

Provided by My Food and Family

Categories     Dairy

Time 1h

Yield 8 servings

Number Of Ingredients 9



Potatoes O'Brien Strata image

Steps:

  • Heat oven to 350°F.
  • Arrange potatoes and broccoli in 9-inch square baking dish sprayed with cooking spray; top with ham.
  • Stir milk gradually into flour in medium bowl. Add egg product, half the cheese, basil and pepper; mix well. Pour over vegetables.
  • Bake 40 to 45 min. or until knife inserted near center comes out clean. Sprinkle with remaining cheese. Let stand 5 min. before serving.

Nutrition Facts : Calories 100, Fat 3 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 200 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 9 g

2 cups ORE-IDA Potatoes O'Brien
1 cup broccoli florets
4 slices OSCAR MAYER Deli Fresh Smoked Ham, chopped
1/3 cup milk
2 Tbsp. flour
2 cups cholesterol-free egg product
1/2 cup KRAFT Shredded Triple Cheddar Cheese with a TOUCH OF PHILADELPHIA, divided
1 Tbsp. chopped fresh basil
1/4 tsp. ground black pepper

HOMEFRIED POTATOES WITH GARLIC AND BACON

Russet potatoes are fried in bacon grease with onions and garlic pepper.

Provided by MUZIKGUY1

Categories     Side Dish     Potato Side Dish Recipes

Time 35m

Yield 4

Number Of Ingredients 4



Homefried Potatoes with Garlic and Bacon image

Steps:

  • Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.

Nutrition Facts : Calories 313.7 calories, Carbohydrate 20.5 g, Cholesterol 33.3 mg, Fat 22.2 g, Fiber 2.6 g, Protein 8 g, SaturatedFat 7.4 g, Sodium 760.7 mg, Sugar 1.6 g

7 slices bacon
2 russet potatoes, quartered and thinly sliced
1 tablespoon garlic pepper seasoning
½ yellow onion, sliced

POTATOES O'BRIEN

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

Provided by Bev I Am

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Potatoes O'Brien image

Steps:

  • In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
  • Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
  • Do not allow the onion to scorch.
  • Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
  • Transfer to a serving bowl and set aside.
  • Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
  • Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
  • If the potatoes are too dry, add a little more butter or oil.
  • Transfer the browned potatoes to the bowl holding the pepper mixture.
  • Repeat with the remaining butter, olive oil and potatoes.
  • Return the mixture to the pan.
  • Raise the heat to high so that it quickly warms through.
  • Remove from the heat and season to taste with salt and pepper.
  • Add the parsley and stir to combine.
  • Return to the serving bowl and serve immediately.

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded,deribbed and finely diced
1/2 small green bell pepper, seeded,deribbed and finely diced
2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons finely chopped fresh parsley

POTATOES O'BRIEN

I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.-Nila Towler, Baird, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Potatoes O'Brien image

Steps:

  • In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
4 medium red potatoes, cubed
3 tablespoons canola oil
1/4 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon salt

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