Potatoes O´Brien

Onions and potatoes should not be stored together because the potatoes will spoil quickly. To keep these vegetables fresher longer, store away from heat or light in separate areas.

Ingredients

6 russet potatoes

2 tsp salt

3 Tbsp butter

1 medium onion, minced

1/2 green bell pepper, minced

2 Tbsp coarsely chopped pimiento

1/8 tsp pepper

Directions

1. Peel and cube potatoes. Place in a large saucepan; cover with water. Bring to a boil; add 1 teaspoon salt. Boil until tender, about 5 minutes; drain well.

2. Melt butter in a large skillet over medium heat; add potatoes, onion, bell pepper and pimiento.

3. Cook until potatoes are slightly crisp and browned, stirring gently to prevent sticking, about 15 minutes. Remove skillet from heat; add remaining salt and pepper.

4. Presentation Idea: When serving these delectable potatoes for a party, place in a wide, shallow dish. The potatoes will remain crisp and firm. For an added touch, sprinkle potatoes with finely chopped parsley, chives or green onions.