2 tablespoons butter
2 tablespoons olive oil
1 large yellow onion, chopped
1/2 small red pepper, seeded, chopped
1/2 small green bell pepper seeded, chopped
2 lbs. red potatoes, peeled (or unpeeled and scrubbed), cut into even sized cubes
2 tablespoons finely cut fresh parsley
In a large frying pan over medium-high heat, melt 1 tablespoon of butter with 1 tablespoon of olive oil. Add onion and sauté, stirring occasionally, until golden brown, about 5-7 minutes. Stirring often.
Add both red and green peppers, stirring often, about 3-5 minutes. Remove from pan and place on paper towels.
Add 1 tablespoon of remaining buter and olive oil to the same pan. Add half of the cubed potatoes and cook, turning to brown all sides, about 5-7 minutes. If the potatoes are absorbing all the butter and oil, add another tablespoon of oil or butter. Add the peppers and onions back into the pan with the potatoes.
Raise heat a little higher, cover and heat through, stirring frequently as potatoes cook throroughly. Remove from heat and add salt and pepper to taste. Add the parsley and stir carefully.