Ingredients
6 medium boiling potatoes (2 pounds), pared and cut into fourths or sixths
1 can or bottle of beer
1 cup chicken stock
3/4 cup chopped onion
1/2 cup chopped green pepper
2 tablespoons butter
2 tablespoons olive oil
Salt and pepper to taste
Optional: 1/4 cup of chopped fresh parsley or cilantro.
Preparation
In a covered saucepan, simmer the potatoes in the beer and stock until just becoming tender. Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop potatoes into smaller chunks to fry. 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 scorching). Strain the onions and peppers and mix the potatoes into them 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 and cook over medium heat turning occasionally until browned. Just before serving, add the parsley or cilantro and give it a toss or two with a spoon to mix it. Place in a serving bowl and serve.
