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Peel and dice the potatoes into a 1 inch dice
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Place the potatoes into a medium stock pot, cover with cold water and bring to a boil. Boil until just fork tender, no longer or they will fall apart of the griddle.
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Immediately remove from the heat, drain and risen with cold water. Dump onto a sheet pan, spread them out and place them into the refrigerator to cool. This will stop the cooking. (I do this the night before to save time in the morning.)
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Fine dice the red bell pepper.
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Dice the red pepper. I go a little larger on the dice on the onions, they are on the griddle the longest and you don't want them to burn.
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Lightly oil the griddle surface with canola oil and add the butter.
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Add the onions let them cook for a couple of minutes turning often.
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Add in the bell pepper and toss together with the onions.
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Add in the potatoes. Toss together with the onion and peppers. Turning often with a spatula to prevent the mix from burning. Allow them to cook until the potatoes are browned on all sides.