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One of my mom’s favorite dishes was fried potatoes. She especially liked them fried with green bell peppers and onions, also known as Potatoes O’Brien. She not only made them at home, but they were the basis for a breakfast skillet when we went camping (she was a Girl Scout leader for 25 years). While my mom used fresh potatoes, I find it much easier to use the shortcut of canned sliced potatoes.
Canned potatoes may not be as desirable as fresh potatoes in many applications, but they really work in this dish. The potatoes will crisp up on the outside while being assured to be cooked through on the inside.
The other ingredient I use was not even available when my mom was frying potatoes, pecan oil. I have only been using pecan oil for less than a year now, but it is by far my favorite oil. Pecan oil has a lower percentage of saturated fats than olive oil It also has a high smoke point of 470 degrees Farenheight making it a great oil for use over a campfire or high BTU camp stove.
Like my mom, I prefer to fry potatoes in a cast-iron skillet. Not only is cast-iron cooking better for you, it also has a not-as-likely to stick property. It also is great for cooking outdoors.
Camper’s Skillet Fried Potatoes and Peppers
Ingredients
- 1/4+c. oil, (pecan, peanut, etc.) or if not using over high temp., fat (bacon, duck, etc.)
- 1 onion, sliced or chopped
- 1 bell pepper, sliced
- 1 can sliced potatoes or diced
- salt, to taste
- white or black pepper, to taste
Instructions
- Drain potatoes and place on paper towels and pat dry with paper towels.
- Start heating a 10-inch skillet and add about 1/4" of oil.
- When a test piece of onion or pepper starts to bubble, add onion and pepper slices and stir.
- Stir in potatoes and spread out evenly.
- When potatoes are crisped or onions are getting too browned, turn over.
- Crisp all sides of potatoes, turning as little as possible to keep potatoes from breaking apart.
- Remove from heat and season with salt and pepper to taste.
- Place potatoes, onions, and peppers on plate, baking sheet, etc. lined with paper towels to drain, if desired.
- Serve warm.
Notes
Previously boiled potatoes that are sliced or cubed also make easy fried potatoes.
If possible, use a cast-iron skillet.
