wrote:
> 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

Grate cooked Potatoes. Add whole egg and mix well. Saute' in pan in
duck or goose fat. Note onions are sauted first to soften and then
potatoes are added along with salt pepper and Hungarian Paprika. We do
not crisp these but you can if you want. They are served as an
accompianment to a main course and not a breakfast thing but of course
you can have them for breakfast as well.