- This recipe has a twist of boiling the potatoes in beer first! They are totally, YUMMIE!
- 6 medium boiling potatoes (2 pounds), pared and cut into fourths or sixths
- 1 can or bottle of beer
- 1 cup (225 ml) chicken stock (bouillon is okay)
- 1/3 cup (80 ml) chopped onion
- 1/3 cup (80 ml) chopped green pepper
- 1/4 cup (60 ml) butter or margarine
- salt and pepper to taste
- In a covered saucepan, boil the potatoes in the beer and stock until just becoming tender. (Don't overcook them to soft).
- Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop into smaller pieces to fry. (Chopped finer will produce great Hash Browns!)
- Add the 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 scortching).
- Mix the potatoes into the drained onions and green pepper and season with the salt and pepper.
- In a skillet (cast iron is best if you have one), heat the butter until very hot and beginning to brown.
- Add the potato mixture nd cook over medium heat turning occasionally until browned.
- Note: Often times, I add 1 tbsp (15 ml) of olive oil to the butter to fry the potatoes for better results.
- Double or Triple the recipe if your family likes 'taters!
This is the best recipe for fired potatoes if you are serving keilbasa, polish sausage, smoked sausage rings, or pork and sauerkraut dishes. We make these when we have Brats on Buns at tailgate parties and it is a big hit sitting around watching football on Sundays or Monday Night.