- 6 medium Yukon gold potatoes, 1 1/2 pounds, 6-7 cups diced
- 2–3 Tablespoons olive oil
- 1 Teaspoon sea salt, or to taste
- 1 Teaspoon freshly ground black pepper
- 1 red bell pepper, diced into 1/2” pieces, 1 cup
- 1/2 cup thinly sliced green onions
- Wash and cut the potatoes into 1/2″ cubes.
- Heat a 9″ cast iron skillet over medium high heat. When the pan is hot, add 2 tablespoons of the oil along with the potatoes. Sprinkle the sea salt and pepper over the potatoes, and use a metal spatula to stir and combine.
- Cook over medium to medium high heat, stirring with a metal spatula as they brown, adding the additional tablespoon of oil only if needed to prevent sticking. The amount of oil needed really varies from pan to pan. After the potatoes have cooked for 8-10 minutes, add the bell pepper and green onions.
- Continue to cook, stirring as they brown, until the potatoes have softened and are crispy brown on the outsides, about 10-15 additional minutes.
- Taste to adjust the sea salt and pepper, and serve immediately.
Using a metal spatula with the cast iron pan is key to scrape up the crispy potatoes as they brown. A silicone or plastic spatula isn’t strong enough to loosen the potatoes, but those spatulas work well if you’re using a non-stick pan to cook the potatoes with.