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.
Take out of pan and set aside in a bowl.
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.
Fry without turning. Use spatula to raise edges and raise slightly towards the middle.
Turn heat down after the underside starts to turn medium brown. It is best to use non stick or heavy commercial skillet.
Add the other 6 oz of beer, tip the pan and raise the edges so the beer goes on the underside of the potatoes.
Add the salt and pepper sprinkling on the top of the potatoes.
Add the reserved cooked peppers and onion mixture. Cover,cook low heat 10 to 15 minutes.
Take frying pan to the table and cut in wedges and serve with spatula. Sprinkle with cheese for individual taste only.
Note: My family used ketchup as a condiment for this recipe. Use a very mild mellow lite beer.