Recipe by ElaineAnn
This is the best recipe for fried potatoes if you are serving keilbasa, smoked sausage rings, or pork and sauerkraut dishes. Double or triple the recipe if your family likes 'taters.
Top Review by foodtvfan
Wow! A new favorite fried 'tater' recipe. Delicious. Loved the flavor combination of the beer and chicken stock. Served with boiled kielbasa, recipe #148768, mustard, and rye bread and butter on the side.
- 2 lbs boiling potatoes, pared, quartered
- 12 ounces beer
- 1 cup chicken stock
- 1⁄3 cup chopped onion
- 1⁄3 cup chopped green pepper
- 1⁄4 cup butter or 1⁄4 cup margarine
- 1 tablespoon olive oil
- salt and pepper, to taste
Directions See How It's Made
- In a covered saucepan, boil the potatoes in the beer and stock until just tender. (Don't overcook them to soft).
- Remove potatoes with a slotted spoon, save the boiling liquid in the saucepan, and chop into small pieces to fry. (Chopped finer will produce great Hash Browns!).
- Add 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).
- Mix the potatoes into the drained onions and green pepper and season with the salt and pepper.
- In a skillet, heat the butter and olive oil until very hot and beginning to brown.
- Add the potato mixture and cook over medium heat turning occasionally until browned.