Video:How to Make Potatoes O'Brien

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Transcript:How to Make Potatoes O'Brien

Hi, I am Chef John Ondo of Lana Restaurant in Charleston, SC. Today we are going to show you how to make Potatoes O'Brien. Rumor has it this dish started in early 1900s and it be either a restaurant in Boston called Jerome's or a restaurant in New York City called Jack's. I am no historian but either way it's a great dish, it's something you need to learn how to make.

Ingredients for the Potatoes O'Brien

The recipe calls for two medium boiled potatoes from the night before, or you could do it a couple of hours beforehand, put them in the refrigerator so they cool off so you can work, bell-pepper, garlic, scallions, a little bit of bacon fat to season your skillet and some Parmesan cheese. Obviously salt and pepper goes in there as well and we'll go ahead and get this started.

Make the Potatoes O'Brien

Find your favorite cast iron skillet; put that on medium high heat, add your bacon fat let that get good and hot. You add your bell-pepper, you're going to want to cook that over medium high heat for about two minutes. It should look like this.

You are going to want to add your potatoes, your green onions, and your chopped garlic. Once all of that is in the pan you are going to go ahead and season it with a little bit of salt, cracked black-pepper, give it a stir. I'm going to let that cook for about 2 minutes. Then we are going to add our Parmesan cheese, give it a cover and let it cook for about 5 or 6 minutes more.

Tips for Serving the Potatoes O'Brien

This is a fantastic dish, you can make in the morning. If you have some leftover from dinner from the night before, go ahead and make this recipe, scramble in a couple of eggs, we've got a great breakfast. For something like this you really want, cast iron or non-stick because the potatoes have already been cooked so they are really starchy and they will stick. So if you used a regular saute pan you are going to have a heck of a mess to clean up.

So we are about three minutes in, you can see the browning on the side, the melting of the cheese, a little bit of brownish here on the bottom, so we are going to go another two minutes just to make sure everything gets good and cooked, crispy on the bottom, soft and creamy in the middle and soft and cheesy on top.

So if you don't want to take your favorite cast iron skillet to the table, an easy way to do it to flip it out, take a spatula and loosen it up underneath and take a plate, put it on top and flip.

There you have it. My name is John Ondo, these are Potatoes O'Brien. I hope you enjoy.