Tag: breakfast

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I make a huge batch of these Farm Style Potatoes about twice a month and add it into our breakfasts every morning. I had the idea when I saw a bag in the frozen section called Potatoes O’Brien and I thought, well, I can make that myself!

Somehow, I never heard of this dish until now. Apparently it has a long history and is extremely popular. Legend has it that a restaurant owner back in the 1900s called Beefstew O’Brien decided to add some color to his potatoes. Now he officially gets the credit for inventing this particular combination.

I’m fairly certain that long before O’Brien opened his restaurant, a woman on a budget with 15 children to feed originally concocted Farm Style Potatoes. Of course, we have never heard of her, because no one recorded the momentous occasion. It was just breakfast after all, right?

Anyway, I’ll get down off my soapbox for now.

Obviously, as evidenced by the availability in the frozen section, this dish does well frozen. If you want to chop it all up and freeze it raw for cooking later, be my guest.

Personally, I chop it all up one day, cook it up the next and then we eat it every morning until its gone.

It should be noted that the potatoes can take a while to cook, so I tend to chop them very small and add a little water at times to hurry along the process. The steam helps cook them through while cooking them on medium in the skillet ensures nice crispy sides.

If you have a few bucks to spare, I highly recommend a chopper, like the “>RüK Vegetable Chopper that I have. This saves me 90% of the time I usually spend wielding sharp knives while my toddler is scaling the walls.

Farm Style Potatoes

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

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Ingredients

• 6 Large Potatoes
• 1 Bell Pepper
• 1 Onion
• 2 T. Italian Seasoning
• 1 t. Himalayan Sea Salt
• 3 T. Olive Oil

Instructions

1. Chop potatoes, peppers and onions.
2. Heat oil, salt and Italian seasoning in large skillet on medium high.
3. Add potatoes and cook until soft, ‘shoveling’ them occasionally with a metal spatula to keep them from sticking.
4. Add peppers and onions and sauté until cooked to desired tenderness or crispness.

Notes

This can be made ahead of time and heated up for breakfast each morning.

I serve this to the small one with scrambled eggs or just by itself!

Keeps up to 5 days in refrigerator.

You can add pretty much anything to this 'hash' and it will be delicious. Do you have random vegetables that need to be used up? Would you like to spice it up with some sausage or bacon?

This also works great as a side dish!