Striker's Potatoes O'Brien

Striker's Potatoes O'Brien

24
STRIKER 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."
Saved
Save
I Made it Rate it Share Print

Ingredients

1 h 15 m servings 291 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

  • Calories:
  • 291 kcal
  • 15%
  • Fat:
  • 7.2 g
  • 11%
  • Carbs:
  • 52.3g
  • 17%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 19 mg
  • < 1%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

On Sale

What's on sale near you.

Directions

Print
  • Prep

  • Cook

  • Ready In

  1. 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.
  2. 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.
  3. To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Reviews

24
  1. 26 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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 o...

Most helpful critical review

These are bland and sticky. Didn't work out for me

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 o...

This recipe is great! However, I can't leave well enough alone and I add 2 teaspoons seasoned salt with pepper per bag!

Make it easier.....Use bag of frozen stri-fry vegetables. Season it really good when it's cooking. <>

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 a...

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...

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 proce...

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 adde...

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 ...

These are bland and sticky. Didn't work out for me