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1 Cut The Potatoes In Half, Cook In A Saucepan Of Simmering Water Until Not Quite Done And Still Firm, About 10 Minutes. Rinse In Cold Water To Stop Cooking. Drain. Dice To 1/2-Inch Thick Pieces. Set Aside. 2 Melt Butter In A Large Cast-Iron* Skillet Over Medium Low To Medium Heat. Add Onion, Cook Until Softened, About 4 Minutes. Add The Chopped Bell Pepper, Cook Another 2 Minutes. 3 Add Remaining Ingredients; Mix Well. Cook Hash Until Well Browned, About 10 Minutes, Stirring Occasionally.
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