Heat oil in a large heavy saucepan over medium heat until it begins to smoke.
Cook potatoes in small batches until golden.
Remove from oil and drain on absorbent paper.
Remove oil from pan. Add onion, jalapenos, Tabasco, cayenne, peppers, water and
salt. Mix well and bring to the boil. Reduce heat, cover and simmer over low heat
for 15 to 25 minutes, 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
for 5 minutes.