2 cup Vegetable oil
3 lg Potatoes peeled and cut in 1-5 Cm cubes
2 md Onions finely chopped
2 md Capsicum finely chopped
5 shots Tabasco (up to 6)
2 teaspoon Cayenne pepper
2 teaspoon Ground black pepper
1 teaspoon Ground white pepper
2 cup Chopped green onions
1 cup Freshly chopped parsley
Heat oil in a large heavy saucepan over medium heat until it begins to smoke. Cook potato in small batches until golden. Remove from oil and drain on absorbent paper. Remove oil from pan. Add onion, capsicum, tabasco, cayenne, peppers, 2 cups water and 1 tablespoon salt, mix well and bring to the boil. Reduce heat, cover and simmer over low heat for 15-25 mins, stirring occasionally, or until potato is tender. If there is liquid remaining, uncover pan, raise heat and cook until liquid evaporates, stirring constantly, being careful not to break up potato. Stir in green onions and parsley, cover, remove from heat and allow to stand 5 mins. Serve with eggs and meat at any time of the day.