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Ingredients

• 2 lb russet potatoes, cut into 3/4-inch cubes
• 1 small yellow onion, diced
• 1 red bell pepper, diced
• 2 tbsp avocado oil
• 1 tbsp unsalted butter
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper
• 2 tbsp chopped parsley

Instructions

Follow each step in order. The directions below are written so a beginner can understand what to do, what to look for, and when to move on to the next step.

1. Step 1.Place the diced potatoes in salted water, bring to a gentle boil, and cook for 5 to 6 minutes until barely tender at the edges.
2. Step 2.Drain thoroughly and let the potatoes steam-dry for several minutes so their surfaces are no longer wet.
3. Step 3.Heat a large cast-iron skillet over medium-high heat and add the avocado oil.
4. Step 4.Add the potatoes in a single layer and leave them undisturbed for several minutes to develop a brown crust.
5. Step 5.Turn the potatoes and continue cooking until multiple sides are golden and crisp.
6. Step 6.Push the potatoes toward the edges, add butter to the center, and add the onion and bell pepper.
7. Step 7.Cook the vegetables until softened and lightly browned, then fold them through the potatoes.
8. Step 8.Season with paprika, garlic powder, salt, and pepper and toss until the spices coat everything evenly.
9. Step 9.Cook for another 2 to 3 minutes until the potatoes are fully tender inside and crisp outside.
10. Step 10.Finish with parsley, taste for seasoning, and serve immediately with eggs or other breakfast favorites.