Sunday Brunch Homefries

From Red Fire Chef Kristen Schafenacker, 2007 

1 lb potatoes cut into 1 inch cubes
1 delicata squash, peeled and cut into one inch chunks
1 hot pepper, diced
1 bell or sweet pepper, chopped
1 medium onion, coarsely chopped
2 tablespoons butter or margarine
salt and pepper

Bring a soup pot of water to a boil. Add potatoes and squash. Cook for 5 minutes until par-boiled or potatoes are just beginning to soften. Drain. Heat butter in a skillet (preferably cast iron).

Add onions and both peppers. Saute a few minutes then add the potatoes. Salt and pepper during the cooking process. When able to stick a fork easily through the potatoes, they are done. Top with fresh salsa!