Bek's Spicy Anytime Hash Browns - Homemade

Well, not necessarily "spicy" - I don't use nearly as much cayenne since having kids! I made these for DH today for Father's Day, haven't made them in quite a while. This time, I actually paid attention to the amounts so I could post it here for all my Zaar friends! We also like these as Southwest hasbrowns, see the end of the recipe for the variation.

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 3  medium potatoes, cut into 1/2 inch cubes
• 3  teaspoons  garlic pepper seasoning
• 1⁄2 teaspoon  italian seasoning
• 1⁄8 teaspoon cayenne pepper (to taste)
• 1  medium onion, diced
• 1⁄2 green bell pepper, diced
• 1⁄2 red bell pepper, diced
• 1⁄2 teaspoon salt (to taste)
• 1⁄4 cup  vegetable oil

Directions

1. Heat oil in a large, heavy non-stick skillet over high heat until almost smoking. Add potatoes, then sprinkle generously with garlic pepper, italian seasoning, and a bit of the cayenne pepper adjusted to your heat preference. Stir gently once, but then allow the potatoes to crisp up for 2-3 minutes without stirring.
2. Add bell peppers and onion, stir again, and let crisp. Continue cooking and stirring every couple minutes - don't stir too often, you want some nice crispy bits.
3. Watch the heat - I keep mine on high because I want the liquid from the peppers and onions to evaporate without making the potatoes mushy. If your stove gets hotter than mine, though, you may need to turn it down a notch to keep it from burning. If the heat is too low, though, you'll end up with a mushy mess, so keep it as high as you can without it smoking.
4. Keep cooking this way until the onion and peppers get nice and browned. You should have some nice crispy bits, and the overall color of the dish should deepen to a dark caramel brown as it cooks.
5. Taste occasionally, add salt and spices as needed to taste.
6. To complete as a Southwest breakfast - Serve hashbrowns covered in shredded Mexican-blend cheese, salsa, and two fried eggs.