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Potatoes O’Brien 🥔🧄
Potatoes are a WHOLE FOOD and a nutrient-dense meal option, especially for active and growing people requiring higher carbs for energy!
Homemade Potatoes O’Brien makes for a very filling meal for your kids & growing teens! I have 6 of ’em at home, and I gotta tell ya that potatoes sure stretch the family food budget with our large crew! To make it more of a complete meal, serve your potatoes alongside some protein such as sausage, eggs, or leftover steak from the night before.
While these are very popular served at breakfast, they’ll make an excellent side dish at dinnertime as well. Gosh I love breakfast for dinner too!
Did You Know?
Potatoes are filled with more potassium than bananas, and they also contain fiber, vitamin C, vitamin B6, plus a little bit of iron and calcium?
💪🏾 Bonus Points: Eat the potato skin to capture all of the full potato nutrition. The potato skin has more nutrients than the inside of the potato. It has lots of fiber, and about half of a medium potato’s fiber is from the skin.
🍅Want some ketchup?
6 servings
Ingredients:
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and diced into small cubes
- 2 Tbsps avocado oil or olive oil
- 2 Tbsps grass-fed butter, or ghee
- 1 large red onion, diced
- 1 or 2 green bell peppers, diced
- 1 or 2 red bell peppers, diced
- 3 fresh garlic cloves, pressed or minced
- sea salt and ground pepper, to taste
- 4 green onions, sliced
Instructions:
Blanch your diced potatoes in a large pot of boiling water for 2 minutes, then drain well and set aside.
Heat your oil and butter in a large skillet over medium-high heat.
Add potatoes to the skillet.
Stir in the onions and peppers and sauté for 3 minutes. Stir in the garlic, and season with sea salt and ground pepper to taste. (If you prefer firmer potatoes, add them in after sautéing the veggies.)
Continue to cook, stirring frequently for 8-10 minutes, or until the potatoes are tender and nicely golden brown.
Garnish with freshly sliced green onions.
Serve immediately while hot and crispy.
Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in a skillet or air fryer.
Enjoy!
❤️Rachel
Ingredients
- 1 1/2 pounds Yukon Gold potatoes, scrubbed and diced into small cubes
- 2 Tbsps avocado oil or olive oil
- 2 Tbsps grass-fed butter, or ghee
- 1 large red onion, diced
- 1 or 2 green bell peppers, diced
- 1 or 2 red bell peppers, diced
- 3 fresh garlic cloves, pressed or minced
- sea salt and ground pepper, to taste
- 4 green onions, sliced
Instructions
- Blanch your diced potatoes in a large pot of boiling water for 2 minutes, then drain well and set aside.
- Heat your oil and butter in a large skillet over medium-high heat.
- Add potatoes to the skillet.
- Stir in the onions and peppers and sauté for 3 minutes. Stir in the garlic, and season with sea salt and ground pepper to taste. (If you prefer firmer potatoes, add them in after sautéing the veggies.)
- Continue to cook, stirring frequently for 8-10 minutes, or until the potatoes are tender and nicely golden brown.
- Garnish with freshly sliced green onions.
- Serve immediately while hot and crispy.
- Store leftovers in a sealed container in the fridge for up to 4 days. Reheat in a skillet or air fryer.
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