Prep 10 mins
Cook 15 mins
Growing up, my parents used to have dinner parties two or three times a year. One regular attendee, Monsignor Nolan, was a gourmand and, on more than one occasion, would don my mother's apron and cook his version of Potatoes O'Brien in her kitchen! One of my younger brothers couldn't pronounce the word "monsignor," and "monsidene" was as close as he got! So we dubbed these "Potatoes Monsidene." The bacon fat and fresh parsley really give this dish a great flavor!
- 6 -8 cooked potatoes, Skins On, Cut into 1-inch cubes (approx. 1 1/2 lbs, I use red skin white potatoes)
- 1 -2 tablespoon rendered bacon fat
- 1 sweet onion, Chopped
- 1 green pepper, Chopped
- 2 tablespoons Worcestershire sauce (to taste)
- 1⁄2 teaspoon white pepper
- 1⁄2 teaspoon salt
- 3 tablespoons fresh flat-leaf parsley, Chopped
- In medium non-stick skillet, heat bacon fat.
- Add onion and green pepper and saute until onions are translucent.
- Remove from skillet.
- Add cubed potatoes into pan, adding more bacon fat, if needed.
- Use a nylon or rubber spatula so as not to crush the potato cubes. Stir and saute over medium heat until potatoes just start to brown, about five minutes.
- Return onions and peppers to pan.
- Add Worcestershire sauce, salt and pepper, 2 tablespoons freshly chopped Italian parsley, stirring to mix everything together.
- Saute for approximately five more minutes.
- Add last tablespoon fresh parsley, stir to mix, and serve.
Cute story and good potatoes! I took a short cut by buying a bag of precooked and cubed potatoes so mine went really fast. I used up all the bacon fat I had so added olive oil along the way. I could definitely taste the bacon and parsley but my favorite flavor was the Worcestershire sauce. Served alongside grilled steaks, we had an excellent meal! Thanks for sharing your recipe!