Slice the potatoes in half. Bring a saucepan of water to a simmer and cook the potatoes for 10 minutes. Rinse the potatoes in cold water and drain. Dice the potatoes to 1/2" pieces. Set aside.

In a cast-iron skillet, melt the butter over medium heat and add the onion. Cook for 8 minutes and add the bell pepper. Cook for another 4 minutes.

Stir in the rest of the ingredients and stir and cook until the hash is brown and crusty, about another 15 minutes.