Beer Cheese Fried Potatoes

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“When my cousin, Claudia, visits from Arizona I HAVE to make these for her. The addition of beer in them makes them extra creamy and soft on the inside.I know it's not a lot of beer and I've been known to drink the rest of the bottle just so it doesn't go to waste-makes for a nice nap after breakfast LOL. I love these potatoes and always cook two eggs, over medium, and put right on top of the potatoes and mix it all together. YUM!! I aslo add cream cheese to my baked potatoes as well and it's just as good. Hope you enjoy these as much as we do.”

Ingredients Nutrition

  • 4 -5 russet potatoes, peeled and cubed
  • 14 cup vegetable oil or 14 cup shortening
  • salt, to taste
  • pepper, to taste
  • 14 cup beer
  • whipped cream, cheese-philadelphia brand is the best bar cream cheese works just as well


  1. In 12 inch skillet on medium high heat, add oil and potatoes.
  2. Season with salt and pepper.
  3. Cook, flipping occasionaly until lightly brown.
  4. Reduce heat to medium low and continue cooking untill potatoes are tender.
  5. Add in beer and cover for about 3 minutes to allow alcohol to cook off.
  6. Put dots of cream cheese across top of potatoes and cover again.
  7. When cream cheese begins to melt, remove from heat but leave covered for another minute or so.

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