Potatoes O'Brien

Simple Satisfaction



I fixed pork chops the other night (Shake-n-Bake — I know, but I really like them) and needed a side dish. I was standing in front of my cookbooks and noticed one I hadn't referred to in quite a while: Mrs. Rasmunssen's Book of One-Arm Cookery.

This little 102-page book was published in 1946 and was given to me by my mother's mother in 1973. The inscription reads:

Dear Kevin,

I hope you will find as much pleasure in this book as I have found since your Mother gave it to me many, many years ago. With much love, Mummo

It is the only thing I have of her's.

The book is called one-arm cookery because Mrs. Rasmunssen ran a diner and most of the dishes could be prepared with a beer in one hand. This supremely simple dish makes each flavor clear as a bell and still, somehow, manages to create a perfect gestalt.

Potatoes O'Brien

4 smallish firm-fleshed potatoes
6 scallions, cut into 1/2" slices
1/2 small green pepper, 1/2" dice
1/4 c grated parmesan
salt and pepper
2 tbsp butter or oil

Boil potatoes until just done, chill in cold water, and drain. Cut into 3/4" dice.

In a medium bowl toss potatoes, onions, green pepper, Parmesan cheese, and salt ad pepper to taste.

Melt butter in a non-stick skillet over medium heat and add potato mixture. Press flat with a spatula. Cook uncovered for one minute. Cover and cook two minutes. Remove cover and continue cooking for three to four minutes — don't stir — until a dark brown crust forms on the bottom. (Lifting an edge gently with the spatula to check for a crust is permitted.) Serve immediately.

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