Ingredients

6 medium potatoes
1/4 teaspoon salt
2 fresh meentos or one 4 oz. can of chopped
1/4 teaspoon onion juice

Directions

Wash and pare potatoes and cup into 1/2 inch squares. Dry potato
pieces well. French fry them in beef suet until a delicate brown
in color. Drain on paper towel. Sprinkle with the salt. Transfer
potatoes to a frying pan with a little melted butter. Add chopped
pimentos (red pepper may be substituted today) and add one teaspoon
of onion juice. (Today 1/4 to 1/2 cup finely chopped onion may be
substituted). Cook over medium heat until the dish is well warmed,
tossing to prevent burning. This dish is to be light and fluffy,
not mashed down into the pan.

The adding of a light cheese sauce or melted cheese (grated italian
cheese is used in some places today) will turn the dish into Potatoes
O’Brien Au Gratin and is not considered, by some, authentic.