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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.
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2
Take out of pan and set aside in a bowl.
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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.
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4
Fry without turning. Use spatula to raise edges and raise slightly towards the middle.
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5
Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.
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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.
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7
Add the salt and pepper sprinkling on the top of the potatoes.
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8
Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.
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9
Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.
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10
Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.
