Mexican Breakfast Part2- Potatoes O'Brien

Sure Potatoes O'Brien is said to originate in Ireland, but it compliments our Mexican Breakfast fabulously. With the green and red bell peppers and the onions it provides color and just enough zesty flavor. Of course you can go to your local grocery store and pick up a bag of frozen Potatoes O'Brien and be done, but its so much less expensive and tastier to make your own. What I do is make a few batches and freeze them and I will show you how!

WHAT YOU NEED:
1 large potato (or 2 medium) for each batch you want to make
1 green and 1 red bell pepper
1 white onion
some olive oil
and if you plan on freezing you'll need some freezer Ziploc bags and a Sharpie

HERE'S WHAT YOU DO!

1. Dice all the peppers. I like to put them in a small container and store them in the fridge. If you are only making one batch you probably wont use all of the peppers so you can use them for something else. They will stay fresh in the fridge for a couple days or you can freeze them and they will keep for at least a month. I used one green and one red pepper and made 3 batches. Mix the red and green together and set aside in the fridge.

2. Dice up the onion. Again, I like to put them in a container. I didn't use all of the onion for my 3 batches. I like to put diced onions in my salad, so I usually always have some chopped up. Set aside in the fridge too.

3. Peel and dice the potato. Since potatoes turn brown soon you'll have to start cooking them as soon as you're done cutting them.

4. Heat olive oil in large skillet. Use about a couple Tbsp's. and heat on Med-High heat. Or if you have a deep fryer that's even better. Let the skillet heat up for a minute or two.

5. Add potatoes. Only put enough potatoes in the skillet to make a single layer. Turning every couple minutes, if splattering occurs cover the skillet until it gets under control. Cook until they start to turn brown.

IF NOT FREEZING:
6. Add Peppers and Onion. Add about 1/4 cup of mixed peppers and a 1/4 cup of onions to skillet cook until potatoes are well browned. The reason you add the veggies last is so they are still crisp and the onions won't burn.

If you want to eat these taters alone we like to add ketchup.

IF FREEZING BATCHES
6. Let potatoes cool. After cooking only until slightly browned (you don't want to cook all the way because you'll burn them when you want to unfreeze them) Transfer potatoes to a colander to drain any extra oil off and let cool completely. You DO NOT want to freeze hot or warm food it causes bacteria to form.

7. Add veggies Ziploc and freeze. After you let the oil drain off you can put the potatoes in the Ziploc bag. Be careful because you don't want mushy potatoes. Then add about a 1/4 cup of mixed peppers and a 1/4 cup of onions and gently shake the bag to mix. Next make sure you get all the air out of the bag then zip it up and make sure you write with a Sharpie what it is and the date made. Put in the fridge for an hour to make sure its all completely cool, then freeze and your all done!

TO COOK FROZEN POTATOES
8. Heat oil in pan. Heat a couple Tbsp of olive oil in skillet on medium high heat for about a minute. Then carefully add the frozen potatoes, splattering will probably occur so cover the skillet until it stops. The potatoes will be in large chunks while frozen so carefully break apart as they heat up with a wooden or plastic spoon but don't force them to break up you don't want mushy potatoes. Every couple minutes flip around the potatoes until they are a golden brown. (Or if you have a deep fryer it will make everything so much easier.)