Baby Dutch Yellow potatoes as well as Yukon Gold potatoes have the perfect texture for this classic dish. They crisp to a golden brown without falling apart. Turn the side dish into a one-dish meal by topping each serving with a fried or poached egg.
The origin of the dish is disputed. Some claim it was created in the early 1900s at a restaurant in Boston, other sources give credit to a New York City eatery in the same timeframe. No matter the derivation, the combination of ingredients is divine.
Spuds O’Brien
Yield: 6 servings
INGREDIENTS
4 slices thick-cut bacon, see meatless tip
Optional: 1 1/2 tablespoons canola oil, see cook’s notes
1 pound unpeeled Baby Dutch Yellow potatoes or unpeeled Yukon gold potatoes
1/3 cup cored, seeded, diced green bell pepper
1/3 cup cored, seeded, diced red bell pepper
1/3 cup cored, seeded, diced yellow bell pepper
1 medium yellow sweet onion, diced
2 medium garlic cloves, minced
Salt and freshly ground black pepper to taste
Optional garnish: Minced Italian parsley
Cook’s notes: If you prefer, use 1 1/2 tablespoons bacon grease combined with 1 1/2 tablespoons canola oil to sauté vegetables.
PROCEDURE
1. If using Baby Dutch Yellow potatoes, cut them in quarters lengthwise and then cut crosswise into 1/4-inch wide pieces. If using Yukon Gold potatoes, cut into 1/4-inch dice. Cook bacon in large, deep skillet until crisp; remove bacon from pan and drain on paper towels, reserving about 3 tablespoons bacon grease in pan.
2. Heat grease on medium-high heat. Add potatoes, bell peppers, onion and garlic; reduce heat to medium. Cook, stirring occasionally, until potatoes are tender and nicely browned. Season with salt and pepper
3. Crumble bacon and add to potato mixture. Cook to heat bacon, about 1 minute. If desired, sprinkle with minced parsley.
Meatless tip: Omit bacon and use canola oil or vegetable oil instead of bacon grease. Top dish with cooked and chopped meatless bacon.
Source: Adapted from “Melissa’s Everyday Cooking” by Cathy Thomas (Wiley $29.95)
Have a cooking question?
Contact Cathy Thomas at cathythomascooks@gmail.com
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Recipe: Spuds O’Brien is a hearty potato dish that can work as a side or main course - OCRegister
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