Potatoes O'Brien
Yield
4 servingsPrep
20 minCook
15 minReady
35 minLow Cholesterol, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
peeled, sliced, cut in 1/2 inch cubes |
|
| 2 | each |
scallions, spring or green onions
finely sliced |
|
| ½ | each |
green bell peppers
diced |
|
| 5 | each |
basil
chopped |
*
|
| 3 | tablespoons |
bacon drippings
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | medium |
potatoes
peeled, sliced, cut in 1/2 inch cubes |
|
| 2 | each |
scallions, spring or green onions
finely sliced |
|
| 0.5 | each |
green bell peppers
diced |
|
| 5 | each |
basil
chopped |
*
|
| 45 | ml |
bacon drippings
|
*
|
Directions
Fry diced potatoes in bacon dripping until golden brown, stirring frequently to get even brownnes.
Add remaining ingredients and further sauté on medium to high heat until peppers are tender.
Serve with eggs of your choice.
Goes well with sourdough blueberry muffins.
