The “O’Brien” might indicate an Irish influence, but these potatoes have no certain pedigree. They first appeared in Boston and Manhattan in the early 1900s and are colorful to serve:
POTATOES O’BRIEN
2-3 tablespoons butter, melted
1 cup peeled, diced potatoes
1/4 cup onions, chopped
1/4 cup pimientos, chopped
Fry the potatoes in butter about 20 minutes, add pimientos and onions and cook another 10 minutes, stirring often. The potatoes should be browned and crispy. Sweet red or green peppers may be subbed for the pimientos. Serves 2.
Canton Repository
