"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." — STRIKER
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russet (baking) potatoes
green bell pepper, cut into 1/2-inch dice
red bell pepper, cut into 1/2-inch dice
onion, cut into 1/2-inch dice
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.
These are bland and sticky. Didn't work out for me
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 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.
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.
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Striker's Potatoes O'Brien
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 65
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