food.wikisort.org - Dish
Potatoes O'Brien is a dish of pan-fried potatoes along with red and green bell peppers and onion. The potatoes and the bell peppers are fried (varying according to taste) and are served hot. The origin of the dish is disputed.[1] The dish has been claimed to originate in the early 1900s[2] from a Boston restaurant known as Jerome's[3] and from a Manhattan restaurant known as Jack's during the same time period.[4][5]
 Potatoes O'Brien (at bottom of plate) | |
| Place of origin | United States |
|---|---|
| Serving temperature | Hot |
| Main ingredients | Potatoes, green and red bell peppers, onion |
Variations
A variation of potatoes O'Brien includes bacon in the dish.[6]
Potatoes O'Brien can be seasoned many different ways, typically with black pepper, paprika, salt and garlic powder.
See also
- Hash browns, the shredded potato dish
- Home fries, the simple chunked potato preparation
- Lyonnaise potatoes, pan-fried potatoes from French cuisine
- Pyttipanna, chopped potatoes mixed with meat and onions from the Nordic countries
- List of brunch foods
- List of potato dishes
References
- Hillibish, Jim (October 27, 2009). "Wise to the Word: Potatoes O'Brien". North of Boston. Retrieved October 31, 2015.[permanent dead link]
- Reno, T. (2011). The EAT-CLEAN DIET Cookbook 2: More Great-tasting Recipes That Keep You Lean. Robert Kennedy Publishing. p. PT 118. ISBN 978-1-55210-111-7.
- cooking.com, we know our food (2008). "Potatoes O'Brien". Archived from the original on 2011-05-26. Retrieved 2009-04-05.
- "Potatoes O'Brien". Cooking.com. Archived from the original on 2008-12-27. Retrieved 2009-03-01.
- Balmer, Carol (April 18, 2002). "Potatoes OBrien Recipe". Food.com. Retrieved October 31, 2015.
- Gisslen, W.; Griffin, M.E.; Bleu, Le Cordon (2006). Professional Cooking for Canadian Chefs. John Wiley & Sons. p. 599. ISBN 978-0-471-66377-5.
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