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Hashed Brown Potatoes, Moreno

Finely chop six medium, cold peeled potatoes and three Spanish sweet peppers; heat tablespoon melted butter or good fat in a frying pan, add potatoes and peppers, season with teaspoon salt, three saltspoons white pepper and gently toss in pan while cooking on a brisk fire ten minutes. Roll up omelette form and let get a nice golden colour, turn on a hot dish and serve.