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Smothered Creole Hash Browns




Source of Recipe


Internet


List of Ingredients




4 Large white potatoes
2 cups veg. oil
2 medium yellow onions, chopped fine
2 medium bell pepper, chopped fine, may use red for color if you lie
1 T. salt
1 t. cayenne pepper (or to taste)
2 t. fresh ground black pepper
1 t. white pepper
5-6 shots tabasco or other hot sauce
2 cups water
1 cup chopped green onion
1/2 cup chopped fresh parsley


Recipe



Peel potatoes and cut them in 1/2 inch cubes.
Place the oil in a dutch oven or other heavy pot over medium high heat.
When it begins to smoke, add the potatoes, being careful not to splatter youeself.
DO NOT STIR.
Once potatoes have browned on one side, flip them over and brown on the other side.
Remove from the heat and drain off the oil.
Add onions, bell peppers, salt, peppers, hot sauce, and water.
Mix well and bring to a simmer over medium high heat.
Reduce heat to low, cover and let simmer, stirring ocasionally until tender, about 30-40 minutes.
If there is still liquid in the pot, uncover and raise the heat a bit to evaporate the excess liquid, stirring constantly, but being careful not to break up the potatoes too much.
Stir in the creen onions and parsley.
Cover again and remove from the heat.
Let stand for about 5-8 minutes.

You can serve these potatoes with eggs, ham, bacon, sausage, fried chicken or any other meat you like, any time of the day