Potatoes O'brien
Recipe No. 625 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 625 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Potatoes, white — 45 pounds
- Fat (for frying) — as needed
- Salt — 3 ounces (6 mess kit spoons)
Pimientos, chopped — 1 pound*
- Peppers, green, chopped — 1 pound (1 No. 56 dipper)
- Bacon fat — 8 ounces (¼ No. 56 dipper)
Directions
Key ingredients
- Wash potatoes; pare and cut into ¾ inch cubes.
- Cover potatoes with cold water; allow to stand 30 to 45 minutes. Drain; roll in a cloth to dry.
- Fry in deep hot fat (350° F.) about 4 to 6 minutes or until brown and tender.
- Drain on absorbent paper; sprinkle with salt.
- Fry pimientos and peppers in bacon fat.
- Combine potatoes, pimientos and pepper just before serving.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Potatoes, white — 3 lb 9⅔ oz Fat (for frying) — to taste Salt — about 1½ tsp Pimientos, chopped — 1¼ oz Peppers, green, chopped — 1¼ oz Bacon fat — ⅔ oz
If pimientos are not available increase amount of green peppers to 2 pounds (2 No. 56 dippers). Potato cubes, pimientos and peppers may be baked in the oven instead of fried. Place in baking pans in a small amount of bacon fat. Bake in moderate oven (350° F.) turning frequently.
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 625, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.