Beer Braised Green Peppers, Onions & Potatoes

1. 1

   In large frying pan, add green peppers, onions and 2 tblsp olive oil. Heat to moderate heat. Stir a few times until onions and peppers are starting to get transparent. Add 6 oz of beer and cover, turn heat down and simmer about 10 minutes.

2. 2

   Take out of pan and set aside in a bowl.

3. 3

   To dry frying pan add 2 tblsp olive oil. Heat to moderate high, add shredded potatoes. Note: You may squeeze the potatoes to release and drain the starch and then add 1 tblsp lemon juice to potatoes so they do not turn as brown before cooking.

4. 4

   Fry without turning. Use spatula to raise edges and raise slightly towards the middle.

5. 5

   Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.

6. 6

   Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes.

7. 7

   Add the salt and pepper sprinkling on the top of the potatoes.

8. 8

   Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.

9. 9

   Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.

10. 10

    Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.

* Per serving · 4 servings · Values may vary.