These are delicious with breakfast but more often than not we have them with dinner. To save time the night you are serving them, parboil the potatoes a day ahead and refrigerate. Or, it's a great recipe to pull out when you have leftover potatoes.

Serves: 6 Servings (Serving Size: ½ cup)

Ingredients:

• 8 white or new red potatoes
  
• 3 Tbsps. olive oil
  
• 1 medium onion, coarsely chopped
  
• ½ each a medium red and green bell pepper, coarsely chopped
  
• Salt and freshly ground black pepper
  
• Hot pepper sauce, for serving
  

Instructions:

1. Bring a large saucepan of water to a boil. Add the potatoes and cook until just tender, about 15 minutes. Do not overcook. Drain and cut potatoes into ½ inch cubes.
   
2. Heat oil in a large heavy skillet, preferably cast iron. Add the onion and red and green peppers and cook over moderately high heat, stirring, until onion is translucent, about 4 minutes.
   
3. Mix in the potatoes and press into an even layer in the skillet. Cook over moderate heat until potatoes are browned and crispy on the bottom, about 5 minutes. Flip over potatoes and repeat on the other side. Do not over stir them or they will break apart. Season with salt and pepper.