Obrien Potato Salad Recipes

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POTATOES O'BRIEN

I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.-Nila Towler, Baird, Texas

Provided by Taste of Home

Categories     Breakfast     Brunch     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 8



Potatoes O'Brien image

Steps:

  • In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables. , Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed.

Nutrition Facts : Calories 191 calories, Fat 11g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 656mg sodium, Carbohydrate 22g carbohydrate (3g sugars, Fiber 3g fiber), Protein 3g protein.

1/2 cup chopped onion
1/2 cup chopped green pepper
1/2 cup chopped sweet red pepper
4 medium red potatoes, cubed
3 tablespoons canola oil
1/4 cup beef broth
1/2 teaspoon Worcestershire sauce
1 teaspoon salt

SUPER-SIMPLE PICNIC POTATO SALAD

Frozen hash browns are the key to this convenient recipe. No picnic is complete without potato salad!

Provided by By Betty Crocker Kitchens

Categories     Lunch

Time 5h45m

Yield 16

Number Of Ingredients 11



Super-Simple Picnic Potato Salad image

Steps:

  • In ungreased 3-quart microwavable bowl, mix frozen potatoes and water; spread evenly in bowl. Cover tightly with microwavable plastic wrap. Microwave on High 15 to 20 minutes or until potatoes are hot and tender, stirring once halfway through cooking.
  • Add vinegar, mustard, salt and pepper to hot potatoes; mix well. Spread evenly in bowl. Cover, refrigerate at least 5 hours or until completely cold.
  • Meanwhile, in 2-quart saucepan, place eggs in single layer. Add enough water to cover eggs by 1 inch. Heat to boiling. Immediately remove from heat; cover and let stand 15 minutes. Drain; rinse with cold water. Place eggs in bowl of ice water; let stand 10 minutes. Drain. Peel eggs. Reserve 1 egg for garnish; chop remaining 4 eggs.
  • Stir mayonnaise into cold potato mixture. Add celery, onion and chopped eggs; toss gently to mix. Spoon mixture into large serving bowl. Slice reserved hard-cooked egg; arrange on top of salad. Sprinkle with paprika. Serve immediately, or cover and refrigerate until serving time.

Nutrition Facts : Calories 200, Carbohydrate 17 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 350 mg, Sugar 2 g, TransFat 0 g

1 bag (32 oz) frozen southern-style diced hash brown potatoes
1/4 cup water
2 tablespoons cider vinegar
1 tablespoon yellow mustard
1 1/2 teaspoons salt
1/4 teaspoon pepper
5 eggs
1 cup mayonnaise or salad dressing
1/2 cup chopped celery
1/3 cup chopped onion
Paprika, if desired

O'BRIEN WARM POTATO SALAD

As a mostly Irish person myself, I don't know why I didn't come up with this one a long time ago. This is a really comforting side dish that is perfectly suited for beef roasts, steaks, meatloaf, and any number of other entrees. Keep this one in mind for an Irish St Patty's day Feast....it will beat those boiled potatoes in the corned beef brine....I guarantee it!!!!

Provided by Garrison Wayne @TheOrganizedChef

Categories     Potato Salads

Number Of Ingredients 11



O'Brien Warm Potato Salad image

Steps:

  • Have all ingredients measured and prepped before assembling.
  • Heat the oil in a large saute/fry pan over medium heat. Add the onion and bell pepper and cook 4-5 minutes.
  • Add the sliced/diced potatoes and stir coat. Cook about 1 minute.
  • Add the stock, vinegar, salt, and pepper. Stir and cook about 1-2 minutes. Liquid should absorb a bit.
  • Add the honey and the mustard. Continue cooking about a minute.
  • Add the beaten eggs and stir constantly until thickened. This should take about 2 minutes. The egg will scramble a bit. Make sure to stir during this step.
  • Remove from heat to set for at least 15-20 minutes before serving warm with an entree. Check salt and pepper and adjust to taste. I liked it just the way it is without any additional. I really like beef with this.

6 medium russet potatoes, boiled in jackets, cooled, peeled, sliced/diced
1 medium onion, chopped
1 medium red bell pepper, chopped
1/3 cup(s) olive oil
1/2 cup(s) chicken stock
3 tablespoon(s) cider vinegar
3/4 teaspoon(s) kosher salt
1/4 teaspoon(s) black pepper
2 tablespoon(s) dijon mustard
1 tablespoon(s) honey
2 large eggs, beaten with 1 tbsp water

HASH BROWN POTATO SALAD

Frozen hash browns pare down prep time for this quick mayonnaise potato salad from Myra Innes of Auburn, Kansas. "It's so easy to make in a hurry because you don't have to peel any potatoes," she notes.

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 12



Hash Brown Potato Salad image

Steps:

  • In a large saucepan, bring water and salt to a boil. Add the hash browns; cook for 3-4 minutes or until tender. Drain thoroughly. Combine remaining ingredients in a bowl; add hash browns and stir gently. Cover and chill until serving. Refrigerate leftovers.

Nutrition Facts :

1 quart water
2 to 3 teaspoons salt
1 package (16 ounces) frozen cubed hash brown potatoes
2 hard-boiled large eggs, chopped
1/4 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped celery
3 tablespoons sweet pickle relish
2 tablespoons chopped green onions
1-1/2 teaspoons prepared mustard
1 teaspoon salt
1/8 teaspoon pepper

O'BRIEN POTATO SALAD

A potato salad version of a popular potato dish, one I've updated from a 1970s recipe from 'The Midweek Cookbook: 200 Ways with Potatoes'. I've posted this because I want to remember to try it.

Provided by bluemoon downunder

Categories     Potato

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11



O'Brien Potato Salad image

Steps:

  • Prepare the vegetables; and blend together the oil, vinegar, salt, pepper and sugar.
  • Dice the potatoes, add the peppers, tomatoes, onion, garlic and dressing.
  • Chill the saladuntil the dressing is well-absorbed; and toss with the lettuce just before serving.

Nutrition Facts : Calories 246.3, Fat 11.3, SaturatedFat 1.7, Sodium 34.8, Carbohydrate 33.6, Fiber 9.8, Sugar 6.5, Protein 6.8

1 lb new potato, scraped and boiled
1/2 green pepper, cored, scalded and chopped
2 tomatoes, scalded, skinned and chopped
1 spring onion, chopped
3 garlic cloves, crushed
3 tablespoons oil
1 tablespoon wine vinegar
salt, to taste
fresh ground black pepper, to taste
1 pinch brown sugar
1 romaine lettuce, washed, dried and shredded

POTATOES O'BRIEN

This recipe for crisp, panfried potatoes with peppers and onions originated in the early 1900s at a Manhattan restaurant known as Jack's. You can vary the recipe by substituting any of your favorite pepper varieties. Serve the potatoes with scrambled eggs, burgers or short ribs. This recipe comes from Casual Cusines of the World.

Provided by Bev I Am

Categories     Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7



Potatoes O'Brien image

Steps:

  • In a large frying pan over medium-high heat, melt 1/2 tablespoon of the butter with 1/2 tablespoon of the olive oil.
  • Add the onion and saute, stirring occasionally, until golden brown and just beginning to caramelize, 5-7 minutes.
  • Do not allow the onion to scorch.
  • Add the red and green peppers and saute until beginning to soften, 3-5 minutes longer.
  • Transfer to a serving bowl and set aside.
  • Add 1/2 tablespoon each of the remaining butter and olive oil to the same pan.
  • Add half of the cubed potatoes and cook, turning to brown all sides, 5-7 minutes.
  • If the potatoes are too dry, add a little more butter or oil.
  • Transfer the browned potatoes to the bowl holding the pepper mixture.
  • Repeat with the remaining butter, olive oil and potatoes.
  • Return the mixture to the pan.
  • Raise the heat to high so that it quickly warms through.
  • Remove from the heat and season to taste with salt and pepper.
  • Add the parsley and stir to combine.
  • Return to the serving bowl and serve immediately.

1 1/2 tablespoons unsalted butter
1 1/2 tablespoons olive oil
1 large yellow onion, finely chopped
1/2 small red bell pepper, seeded,deribbed and finely diced
1/2 small green bell pepper, seeded,deribbed and finely diced
2 lbs small white potatoes or 2 lbs red potatoes, peeled and cut into 1/2 inch cubes
2 tablespoons finely chopped fresh parsley

STRIKER'S POTATOES O'BRIEN

I'm tired of buying this at the store, so I decided to make my own. In my opinion, this is the best way to prepare potatoes for a typical breakfast. This recipe lasts a long time in the freezer. Just pull the bag out of the freezer and toss as much as you want onto a hot pan or griddle. Add more vegetable oil when cooking if needed. Enjoy.

Provided by STRIKER

Categories     Side Dish     Potato Side Dish Recipes

Time 1h15m

Yield 8

Number Of Ingredients 5



Striker's Potatoes O'Brien image

Steps:

  • Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.
  • Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer.
  • To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.

Nutrition Facts : Calories 291.3 calories, Carbohydrate 52.3 g, Fat 7.2 g, Fiber 7.2 g, Protein 6.2 g, SaturatedFat 1.2 g, Sodium 18.8 mg, Sugar 4.3 g

6 large russet (baking) potatoes
1 large green bell pepper, cut into 1/2-inch dice
1 large red bell pepper, cut into 1/2-inch dice
1 large onion, cut into 1/2-inch dice
¼ cup vegetable oil

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