Smothered Cajun Hash Browns 3 large white potatoes ( Idaho) 2 teaspoons ground red pepper 2 cups vegetable oil 2 teaspoons ground black pepper 2 medium yellow onions, chopped fine 1 teaspoon ground white pepper 2 medium bell peppers, chopped fine 5-6 shots Tabasco sauce 1 tablespoon salt 2 cups water 2 cups chopped green onions 1 cup chopped parsley
Peel the potatoes and cut them in 1/2-inch cubes. Place the oil in a Dutch oven or other large heavy pot over high heat. When it begins to smoke, add the potatoes, being careful not to splatter yourself. Do not stir. Once the potatoes have browned on that side, drain off the oil. Add the onions, bell peppers, salt, peppers, Tabasco and water. Mix well and bring to a simmer over medium-high heat. Reduce heat to low, cover, and let simmer, stirring occasionally, until potatoes are very tender, about 30 minutes. If there is still liquid in the pot, uncover and raise the heat to evaporate the excess, stirring constantly, but being careful not to break up the potatoes too much. Stir in the green onions and parsley, cover again, and remove from heat. Let stand for about 5 minutes. Serve with eggs or meat, any time of day. Serves 6 Richard in Texas **************Psssst...Have you heard the news? There's a new fashion blog, plus the latest fall trends and hair styles at StyleList.com. (http://www.stylelist.com/trends?ncid=aolsty00050000000014) --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
