Prep 15 mins
Cook 22 mins
This was my Mom's recipe....I have no idea where the 'Brabant' name came from, nor do I know where she got the recipe!
- 4 medium baking potatoes, peeled and cut into 1/2-in . cubes (about 2 lbs.)
- 2 tablespoons vegetable oil
- 3⁄4 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄4 cup chopped scallion
- 2 tablespoons chopped fresh parsley
- 1 tablespoon Worcestershire sauce (Use vegetarian version to make this recipe vegetarian.)
- 2 garlic cloves, minced
- 1 tablespoon butter
- Cook potatoes in boiling water to cover, 4 to 5 minutes until almost tender. Drain and cool slightly.
- Heat oil in a large nonstick skillet over medium-high heat. Add potatoes, salt and pepper. Cook, shaking pan back and forth and turning potatoes often with a pancake turner, 12 to 15 minutes until golden brown and crisp. Add the scallions, parsley, Worcestershire and garlic. Shake pan about 1 minute. Add butter and continue shaking pan and turning potatoes until butter melts.
This is Emeril Lagasse's recipe. I've been using it for a while now - awesome potatoes. Making a batch to go with a London broil this evening. You can also add chunks of ham if you want to make it more into a meal by itself.
The combo of flavors in this recipe is wonderful! The only change I made was to use about 2 pounds of new baby red potatoes, skin on and cut up. I did find that I need to add a wee bit more oil to keep them from sticking during the crisping/browning process. The scallions and the worcestshire really add to this recipe! I just used the last bit of them along with KelBel's Patriot Steak Tips, recipe #168686 and browned it all together with some leftover veggies as a kind of hash for lunch! DBF and DD#1 both agreed that they were great! Thanks JJ!