* 2 tbsp extra virgin olive oil
* 1 tbsp butter
* 1/2 cup yellow onion, chopped into small pieces
* 1/2 cup sweet pepper (any color), seeded and chopped into small pieces
* 2 medium-large baking potatoes, skin on and cubed
* salt and pepper to taste
1. Heat 1 tbsp of oil in a heavy 12” skillet over medium-high heat. Do not let it smoke.
2. Add the onion & pepper and cook until browned about 8-10 minutes. Do not let this burn. Stir frequently.
3. When done, remove from heat and transfer to a bowl.
4. While the onions and peppers are cooking add the potatoes into a large sauce pan.
5. Add just enough cool water just until the tops of the potatoes are covered and they float slightly.
6. Place the pan over high heat.
7. As soon as the water begins to boil, remove from the heat and drain the potatoes in a colander for approximately 5 minutes.
8. In the pan the onions and peppers were sautéed in, place it back on the burner to medium-high and add the butter and remaining oil.
9. When the butter foams, add the potatoes in a single layer, making sure each potato is touching the surface of the skillet.
10. Allow to cook for 4-5 minutes without stirring. You want the sides to brown.
11. Once browned on one side, carefully flip and brown the other sides. You will need to do this a few times and it will probably take about 15-20 minutes total.
12. Once all the sides are crispy brown, add the onions and peppers back in and gently stir. Then add in the salt and pepper; stir once more then serve.
Wow! Hannah was interested in adding home fries to our breakfast for dinner menu, and we had all these ingredients on hand the night we got home from vacation. We loved this! We had an orange pepper in the fridge so we used that; use whatever you have on hand. Delish!