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O'Brian Potatoes

Published May 14, 2015

A potato hash sits on a plate near red potatoes and bell peppers.

To ensure the health and safety of all diners, the Pali Momi Food and Nutritional Services team provides options to satisfy everyone’s taste and dietary preferences. 

One popular allergy-friendly option is Pali Momi’s O’Brian Potatoes. 

According to the team, the O’Brian Potato recipe doesn’t contain most of the common allergens, and, generally, fruits and vegetables are well tolerated by everyone. 

Red potatoes are a good source of vitamin B6 – a key player in everything from building your cells to protecting your heart to regulating your mood – as well as potassium, copper and fiber. 

Bell peppers add vitamins C and A to the mix, along with potassium, folic acid, fiber and capsaicin, while freshly shredded mozzarella cheese provides a creamy hit of calcium and protein to the dish. 

Directions

STEP 1

Preheat oven to 350 degrees. Spread potatoes onto a baking sheet and bake until crispy.

STEP 2

On a flat-top frying pan, sauté the onions and bell peppers until soft.

STEP 3

Add the potatoes and season with salt and pepper.

STEP 4

Add the cheese and toss until the cheese melts. Serve while still warm.

Nutritional Information

Serving size: 6 ounce serving

Calories: 111

Carbohydrates: 21g

Protein: 4g

Total Fat: 2g

Saturated Fat:

Dietary Fiber: 3g

Sodium: 347mg

Ingredients

Serves 4

  • 2 cups red potatoes, diced
  • 1/2 cup green bell peppers, diced
  • 1/2 cup red bell peppers, diced
  • 1/2 cup onions, diced
  • 1/4 cup shredded mozzarella cheese
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

For more allergy-friendly options, check out:

Kapiʻolani Medical Center for Women & Children's Traditional Garlic Hummus

Wilcox Medical Center's Spinach Artichoke Casserole

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