3. Make the hash: In a medium saucepan or deep skillet, heat the peanut or vegetable oil to 325 degrees. While it's heating, cut the potatoes into thin, 1/2-inch strips and rinse in cold water to remove some of the starch. Blot them dry with paper towels. When the oil is hot (check by dropping a potato strip in; it should sizzle aggressively), add the potatoes and cook, stirring frequently, for about 4 minutes, or until golden brown. Drain them on a paper towel, and season with salt and pepper. In another large skillet, heat 1/4 cup of the olive oil over high heat. Add the bell and jalapeÂ¿Â¿o peppers, onion, cabbage, and remaining roasted garlic. Cook, stirring, until the cabbage is wilted, then add the remaining wine.