Potatoes O’Brien
- 2 pounds potatoes (cubed)
- 1-2 Pepper (diced)
- 1 Onion (diced)
- 2 cloves Garlic
- 1 tbsp Oil of choice
- Salt & pepper to taste
Heat half the oil in a large skillet. Once hot, saute the onion, pepper and garlic until softened. Transfer vegetables into a bowl and set aside.
Pour the remainder of the oil into the skillet and toss in potatoes. Cook the potatoes for 15-20 minutes or until tender and crisp. Stir in vegetables and season with salt and pepper to taste.
Serve hot
Beet Cabbage Salad
- 1 Cabbage (shredded)
- 1 bunch Beets (shredded)
- 1 bunch Parsley (chopped)
- 2 cloves Garlic (minced)
- 4 tbsp Oil of choice (olive recommended)
- 2tbsp Apple cider vinegar
- 1tsp Honey
- Salt & pepper to taste
In a large bowl, toss together cabbage, beets and parsley. Set aside.
Whisk together oil, vinegar, honey and garlic. Pour over cabbage mix and toss until well combined.
Serve chilled
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