This classic East coast breakfast potato is even quicker and easier in our recipe using Dried Organic Red & Green Bell Peppers. The water hydrates and plumps up the peppers while par cooking the potatoes so the whole dish is ready in about 15 minutes.

Prep time: 10 min

Cook time: 15 min

Total time: 25 min

Potatoes O’Brien
Copyright Recipe © 2016 Woodland Foods


Serves 4

  • 2 Large Baking Potaoes

  • 1/4 Cup Organic Red & Green Bell Peppers

  • 1/2 Cup Water

  • 2 Tablespoons Butter, divided

  • 1 Teaspoon Neutral Cooking Oil

  • 1 Small Onion, diced

  • 1 Teaspoon Sea Salt

  • 1/2 Teaspoon Ground Black Pepper

  • Fresh Chopped Parsley


  1. Peel the potatoes and dice 1/4” size.

  2. Place the potatoes into a large skillet with the organic red & green bell peppers and water. Bring the water to a boil, add the oil and 1 tablespoon of butter then simmer until the water is gone. Turn the heat to medium and add the onions.

  3. Fry the vegetables until brown, crisp edges begin. Use a wooden spoon or spatula to scrape the pan. When the potatoes are tender season with salt and pepper and add the remaining butter. Turn the heat to high and get a good crisp bottom to the potatoes before removing from the pan.

  4. Garnish with fresh chopped parsley.