Onions cut into half rings, carrots thin washers. Put to sauté the vegetables in olive oil literally for 3-4 minutes. Meanwhile, clean the potatoes and grate on a coarse grater. Add to onions and carrots. Stir.
Bulgarian pepper cut into thin strips, finely chop the garlic. Add everything to the potatoes, mix well. Add salt, pepper and, if desired, a pinch of hops-suneli. Stir and fry until tender. Sprinkle the finished dish with fresh chopped herbs.