• 6 potatoes
• 1 chopped green pepper
• 1 tsp. onion salt
• 2 tsp. herb mixture
• 1/2 tsp. garlic salt

1. Boil potatoes with skins on until just done but not mushy.
2. Peel potatoes and process through coarse grater of food processor.
3. Put plenty of butter in a huge frying pan and spread the potatoes over the bottom of it.
4. On top of the potatoes, put green pepper and herb mixture.
5. Grind herbs in mortar with onion salt and garlic salt.
6. Fry the potatoes golden brown on one side and then turn them.
7. Before turning, dot them with pieces of butter.
8. The herbs and peppers will steam and then brown lightly when they are turned.
9. Plenty of butter is the secret.
10. They should be cooked slowly that they will not burn.

    Serve immediately to preserve crispness in the potatoes.