Potatoes O'Brien
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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