- 2 tablespoons extra-virgin olive oil
- 1 onion, chopped
- 1 red bell pepper, seeded, deveined, and diced
- 1 jalapeño pepper, seeded and diced
- 4 to 5 Yukon Gold potatoes, peeled and cut into 1inch dice
- 1 sweet potato, peeled and cut into 1 inch dice
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- Freshly ground black pepper
- In a sauté pan over medium heat, heat 1 tablespoon of the oil. Add the onion and peppers and cook until the onion is softened, about 5 minutes. Add the remaining oil, then add the potatoes, oregano, thyme, salt, and pepper to taste. Lower the heat and continue to cook, stirring often, until the potatoes are nicely browned, 20 to 25 minutes. Serve at once.