Alright, let’s talk about this Corn O’Brien stuff. I ain’t no fancy chef, but I know good food when I taste it, and this here dish is mighty tasty. Now, what’s in it? Don’t go getting all highfalutin on me with big words, I’ll tell ya plain and simple.
First off, you gotta have corn. Not that fancy sweet corn, though that might work too, I guess. Just good ol’ corn, the kind you get in a can or maybe fresh if you’re lucky. That corn, it’s got that starchy stuff in it, makes it stick together nice. And fiber, gotta have that fiber, keeps ya regular, you know?
Then, there’s them bell peppers. Green ones, mostly, but I seen some folks use red or yellow too. Makes it look purty, I reckon. They give it a little crunch and a bit of a bite. Not too much, just enough to wake up your mouth.
- Corn, that’s the main thing, like I said.
- Bell peppers, green ones are good.
- Onions, gotta have onions, adds a little zing.
- Sometimes, people put in bacon. Oh, my, that bacon makes it real good. Crispy and salty, mmm-mmm!
Some folks like to put in onions too. White onions, they say, chopped up real small. They kinda melt into the dish, but you can still taste ’em. Gives it a little zing, you know? And garlic! Oh, yeah, garlic is good too. Just a little bit, don’t want to overpower everything.
Now, I heard some folks call this stuff “corned beef hash,” but I ain’t never seen no beef in it. Maybe that’s a different thing altogether. This Corn O’Brien, it’s all about the corn and the peppers. And the bacon, if you’re lucky. That bacon, it just makes everything better, don’t it?
Cooking it up is easy as pie. You just get yourself a big pan, a saute pan they call it, and heat it up. Melt some butter in there, and then throw in your onions and peppers. Let ’em cook for a bit, until they get soft. Then you add your corn and your bacon, if you got it. Salt and pepper, of course, gotta have salt and pepper.
And that’s pretty much it. Just cook it all up until it’s hot and bubbly. You can eat it for breakfast, lunch, or dinner. I like it with eggs myself, scrambled eggs, sunny-side up, whatever you like. Or you could eat it with biscuits, or toast, or just by itself. It’s good any way you slice it.
Now, I seen some recipes that call for pimentos. Little red peppers, kinda sweet. They’re alright, I guess, but I don’t always have ’em on hand. And some folks use white corn flour to make it thicker, but I don’t see the need. The corn itself is starchy enough, if you ask me.
So, there you have it. Corn O’Brien, simple as can be. Just corn, peppers, onions, maybe some bacon, and a little bit of salt and pepper. It ain’t fancy, but it’s good, honest food. And that’s all that matters, right? Good, honest food that fills your belly and makes you feel good.
And remember, don’t be afraid to experiment. Maybe you want to add some jalapenos for a little kick. Or maybe some cheese. Or maybe some sausage instead of bacon. It’s your dish, you can do whatever you want with it. Just have fun and enjoy it.
And one more thing: don’t go burnin’ it! Keep an eye on that pan and stir it every now and then. You don’t want it stickin’ and burnin’ on the bottom. Burnt food ain’t no good for nobody.
So, go on now, get yourself some corn and peppers and make yourself some Corn O’Brien. You won’t regret it.
Tags: Corn O’Brien, Ingredients, Recipe, Corn, Bell Peppers, Onions, Bacon, Cooking, Breakfast, American Dish
