Hearty Fried Potatoes

1. 1

   In a covered saucepan, boil the potatoes in the beer and stock until just becoming tender.

2. 2

   (Don't overcook them to soft).

3. 3

   Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop into smaller pieces to fry.

4. 4

   (Chopped finer will produce great Hash Browns!)

5. 5

   Add the onion and green pepper to the saucepan and simmer uncovered for about 5 minutes, or until tender, and drain.

6. 6

   (Add water or stock if necessary to keep from scortching).

7. 7

   Mix the potatoes into the drained onions and green pepper and season with the salt and pepper.

8. 8

   In a skillet (cast iron is best if you have one), heat the butter until very hot and beginning to brown.

9. 9

   Add the potato mixture nd cook over medium heat turning occasionally until browned.

10. 10

    Note: Often times, I add 1 tbsp (15 ml) of olive oil to the butter to fry the potatoes for better results.

* Per serving · 4 servings · Values may vary.

No additional tips available.