Potato Hash with Peppers and Onions | James Beard Foundation

Ingredients

• 1 ½ pounds russet potatoes (about 4 medium), peeled and cut into ½-inch cubes
• 2 tablespoons vegetable oil
• 1 small green bell pepper, thinly sliced
• 1 small red bell pepper, thinly sliced
• 1 small onion, thinly sliced
• 1 teaspoon Frank’s RedHot or other hot sauce, or more to taste
• Kosher salt and freshly ground black pepper
• 4 large eggs (optional)