Potatoes O'Brien

By Addie

I usually serve these colorful potatoes for breakfast but they're great as a tasty potato side dish for just about any meal. My family often asks me to prepare them instead of regular fried potatoes.—Nila Towler, Baird, Texas

Ingredients

• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 4 medium red potatoes, cubed
• 3 tablespoons canola oil
• 1/4 cup beef broth
• 1/2 teaspoon Worcestershire sauce
• 1 teaspoon salt

Preparation

Step 1

In a large skillet, saute the onion, peppers and potatoes in oil for 4 minutes or until vegetables are crisp-tender. Meanwhile in a small bowl, combine the broth, Worcestershire sauce and salt; pour over vegetables.

Cover and cook for 10 minutes or until potatoes are tender, stirring occasionally. Uncover and cook until for 3-4 minutes or until liquid is absorbed. Yield: 4 servings.
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REVIEWS:

Delicious flavor! Wasn't sure about the Worcestershire sauce, but it added just the right touch. I left out the green pepper, and had no beef broth, so subbed some chicken bouillon granules & water for the liquid. Also, once the potatoes were tender, I let them cook somewhat longer, to get a little crisp and brown. Definitely making these again.

LOVE LOVE LOVE these taters!