Crisp and golden brown, potato hash is irresistible. Serve topped with poached or fried eggs for a great start to the morning.
Place potatoes in 2-quart saucepan. Cover with water. Bring to boil. Reduce heat to low; cover and simmer 7 minutes or until potatoes are just tender. Drain. Pat dry with paper towels; set aside.
Meanwhile, heat 2 tablespoons of the oil in large nonstick skillet on medium heat. Add onion and bell peppers. Cook 5 minutes or until tender, stirring occasionally. Add potatoes, remaining 4 tablespoons oil, seasoned salt and seasoned pepper. Cook 5 minutes or until crisp and golden brown, stirring occasionally.