Begin this easy recipe by slicing the potatoes into ¼" thick rounds, and chopping your onion. set your skillet over medium heat on the stovetop and add the butter. once melted, add the potatoes, onion, chicken broth, salt, and pepper to the frying pan. toss everything together and cover with a lid. Add sliced potatoes and seasonings to the skillet with another tablespoon of oil. cook until the exterior begins to brown, then add the chicken broth and cover. turn heat to low, and simmer for ten minutes, or until the liquid is absorbed and the potatoes are tender. return the sausage, peppers, and onions to the skillet and toss to combine.
Drain water and briefly pat dry. place cubed potatoes into a large bowl and add cooking oil, tossing to evenly coat. melt butter in a non stick skillet set over medium heat and add potatoes, onions, salt, and pepper. mix to combine and cover, cooking for 10 minutes. remove cover and turn the heat up to medium high. Place the potatoes in a flat layer in the pan in the middle of the onions and peppers. allow them to cook undisturbed for about 5 6 minutes, then use a spatula and stir the potatoes. continue cooking for another 5 minutes. add garlic powder, paprika, salt, and black pepper to the skillet. Peel and chop the potatoes into medium sized cubes for even cooking. chop the onion and green bell pepper. heat the butter and olive oil over medium heat in a large skillet. add the chopped onions and green bell pepper to the skillet. cook, stirring occasionally, until they soften and become aromatic, about 5 7 minutes. Step four: simmer and cook. pour most of the chicken broth into the skillet, carefully stirring to distribute the seasoning. reserve ½ cup to use only if needed. cover the skillet and let the potatoes cook over medium heat for approximately 20 25 minutes, or until tender and the sauce has thickened.
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