Cami's Breakfast Potatoes

The secret to tender breakfast potatoes is to par boil them first.

4t butter *for Vegan use the olive oil butter
4T olive oil
1 large onion, diced
1 green pepper, diced
2 pounds white or red potatoes, peeled
2T tarragon

1. Place the potatoes in a pan just large enough to hold them in a single layer. Add just enough cold water to cover them. Don't use too much water or they will cook
too much before they boil.
2. Bring to a boil.
3. Drain immediately. Do not refresh.
4. Allow potatoes to air dry on a paper towel.
5. In a large frying pan over medium-high heat, melt 1t butter, and 1T olive oil. Add the onion and cook, stirring occasionally , until golden brown. About 5 minutes. Add the green pepper and cook until they begin to soften. About 5 more minutes.
6. While the onion and peppers are cooking dice your potatoes.
7. Transfer the onion and pepper mixture to a bowl and set aside.
8. Add 1t butter, and 1T oil. Add 1/3 of the potatoes and cook, turning to brown all sides evenly. Cook about 7 minutes. You can add more butter/oil if the potatoes are too dry. Add the browned potatoes to the bowl with the onion mixture.
9. Repeat step 8 until all potatoes are cooked.
10. Return all of the potatoes and onions to the pan. Heat thoroughly. Remove from the heat and season with salt and pepper. Serve immediately.