Ingredients

• Ingredients Scale 1x2x3x 2 tablespoons olive oil, divided 1 onion, chopped 1 red bell pepper, chopped 5 Yukon gold potatoes (about 1 lb.), cut into 1 inch cubes 1 large sweet potato, cut into 1 inch cubes 1 teaspoon thyme, dried or fresh 1 teaspoon garlic powder 1/2 teaspoon chipotle powder, or to taste dash or two allspice or nutmeg, optional mineral salt & cracked pepper, to taste

Preparation

• Instructions In large skillet over medium heat, heat 1 tablespoon oil and cook onions and bell peppers until onions are softened, about 5 minutes. Add potatoes, herbs, spices and remaining oil, cook on medium to medium low heat, uncovered, for about 25 – 30 minutes stirring occasionally. You want the potatoes to brown and crisp a little on the edges. Be sure to scrap the bottom of the skillet as well to get all the pieces that may stick to the bottom, they will add nice flavor and some crispy texture to your dish. Season with plenty of salt and pepper. Serve right away. Serves 4 – 6 Store: Leftovers can be stored in the refrigerator for up to 4 – 5 days, in a covered container. For longer storage, freeze for up to 2 months.