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
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 4
- 1 teaspoon salt
- 1/2 cup chopped onion
- 1/2 teaspoon worcestershire sauce
- 3 tablespoons canola oil
- 1/4 cup beef broth
- 1/2 cup chopped green pepper
- 1/2 cup chopped sweet red pepper
- 4 medium red potatoes cubed
- Carbohydrate 36.749683334915 g
- Cholesterol 0 mg
- Fat 10.8668633333642 g
- Fiber 4.28161678692631 g
- Protein 4.49298500025825 g
- Saturated Fat 0.873346333347408 g
- Serving Size 1 1 servings. (270g)
- Sodium 45.5370000213451 mg
- Sugar 32.4680665479887 g
- Trans Fat 0.239950333338701 g
- Calories 255 calories
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.
