# What You Need:
→ Vegetables
01 - 4 medium russet potatoes, peeled and diced (about 4 cups)
02 - 1 medium yellow onion, diced
03 - 1 red bell pepper, diced
04 - 1 green bell pepper, diced
05 - 2 cloves garlic, minced
→ Seasonings
06 - 1 ½ teaspoons kosher salt
07 - ½ teaspoon freshly ground black pepper
08 - ½ teaspoon smoked paprika
09 - ¼ teaspoon cayenne pepper
→ Cooking Fats
10 - 3 tablespoons vegetable oil
11 - 1 tablespoon unsalted butter
# How To Make It:
01 - Place diced potatoes in a medium saucepan and cover with cold water. Bring to a boil, then simmer for 5–6 minutes until just fork-tender. Drain well and pat dry for maximum crispiness.
02 - In a large skillet or cast iron pan, heat vegetable oil and butter over medium-high heat until shimmering and hot.
03 - Add parboiled potatoes in a single layer. Cook undisturbed for 4–5 minutes to develop a golden-brown crust before turning.
04 - Stir in diced onions and bell peppers. Sauté for 8–10 minutes, stirring occasionally, until vegetables soften and potatoes are crisp and browned on all sides.
05 - Add minced garlic, kosher salt, black pepper, smoked paprika, and cayenne. Cook for 1–2 minutes, stirring constantly, until fragrant. Taste and adjust seasoning as needed.
06 - Transfer to a serving dish and serve hot alongside eggs, pancakes, or in breakfast burritos.
