• Cooking Time: 60
  • Servings: 12
  • Preparation Time: 210


For the May men's breakfast at our church I was requested to make a potato dish without eggs or meat, since those were taken care of, so after researching several cookbooks I found a recipe for O'Brien Potatoes and I adjusted the recipe


  • 12.5 pounds all purpose potatoes
  • 2 pounds butter
  • 6 medium or 3 large onions, chopped
  • 9 teaspoons dried thyme
  • 1 green bell pepper, cut into ½ inch pieces
  • 1 red bell pepper, cut into ½ inch pieces
  • 6 teaspoons sea salt
  • 1 teaspoon cayenne pepper
  • 2 cups evaporated milk
  • 1½ cup parsley flakes


  • In a large pan cook the potatoes the skin until they are fork tender (depending on the size of the pan you might have to cook the potatoes in two badges.
  • When they are cooked remove them from the pan and place them in a large bowl until they are cool enough to handle.
  • In a large skillet met 2 sticks of butter over moderately high heat. Add the onions and sauté for 5 minutes or until soft. With a slotted spoon remove the onions to a bowl.
  • Peel and dice potatoes. Add 2 sticks of butter to a large skillet and stir in half of the potatoes with 4½ teaspoons thyme, 3 teaspoons sea salt and ½ teaspoon cayenne pepper. Cook without stirring or until potatoes begin to brown. Stir and continue cooking the potatoes longer until browned throughout. Place potatoes in a large stainless steel bowl. Repeat the process.
  • Add 2 sticks of butter in an other skillet and add bell peppers. Sauté for 5 minutes or until tender crisp.
  • Return the onions and bell peppers to the skillet. Stir in the evaporated milk, cook for 1 minute, then sprinkle with the parsley flakes and cook 1 minute longer.
  • Add onion mixture to the potatoes and mix thoroughly. Place in a 19½ x 12 x 3 inch baking pan

Categories: Vegetable 
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