Ingredients:
2 lbs boiling potatoes, pared, quartered
12 ounces beer
1 cup chicken stock
1/3 cup chopped onions
1/3 cup chopped green peppers
1/4 cup butter or 1/4 cup margarine
1 tablespoon olive oil
salt and pepper, to taste
Directions:
In a covered saucepan, boil the potatoes in the beer and stock until just tender. (Don’t overcook them to soft).
Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop into small pieces to fry. (Chopped finer will produce great Hash Browns!).
Add onion and green pepper to the saucepan and simmer uncovered for about 5 minutes, or until tender, and drain. (Add water or stock if necessary to keep from scorching).
Mix the potatoes into the drained onions and green pepper and season with the salt and pepper.
In a skillet, heat the butter and olive oil until very hot and beginning to brown.
Add the potato mixture and cook over medium heat turning occasionally until browned.
Servings: 4
Time preparation: 15 min.
Time total: 35 min.