I'm really fond of Carolina Low Country cooking, and also Greek
cooking. One day, I came up with the following funky bunch of
hashbrowns, and I've been doing it often since.


* Cubed potatoes of three kinds (Yams, Sweet potatoes, Irish) in equal
parts.
* Butter
* Brown Sugar
* Red and Green Bell Peppers chopped
* Onion Chopped (I like yellow ones for this recipe)
* Garlic grated
* Some Caraway seeds
* Some Fennel seeds
* A little Beer

In a rather large skillet, I melt the butter over medium/high heat, add
the brown sugar until it makes a little sauce.

Throw in the chopped onion, garlic, cubed potatoes, and bell peppers.

Stir a bit while they are frying. After a few minutes, turn the
temperature down a bit, put in as much beer as you like, add the
caraway and fennel, cover with a lid, and cook until tender.

There not only good at breakfast or lunch. . .They're good anytime of
the day. I like them with those BBQ tenderloins I put Marv Woods rub
on, which we were talking about last night.

Myrl Jeffcoat
http://www.myrljeffcoat.com