During my childhood, potatoes were a staple in our house, because we grew them in the garden, as well as the bell peppers & onions, we had them in some form or another quite a few times during the week. Mama usually made this recipe for breakfast in her 15 inch cast iron skillet, don't worry, this is a scaled back version. There were 11 kids plus mama & daddy, so she had to make a lot to feed us all before, we went to work in the cotton field. She always made biscuits to go with them, and we loved them, early in the morning before going to work. It is easy to make, and taste so good.
1Heat oil in large cast iron skillet. Mix potatoes, onion, garlic, green & red bell peppers & parsley if using in a large bowl. Rinse under cold water.
2Carefully add mixture to hot oil. Season with salt and pepper. Lower heat , and stir to make sure it is not sticking first, then cover with lid. Cook for at least 15 to 20 minutes, stirring occassionally to prevent sticking or burning on bottom.
3If it begins to stick add about 1/4 cup of water and stir. Cover & continue to cook until potatoes are done. When fully cooked sprinkle shredded cheese over top. Cover with lid and allow cheese to melt. Serve while still hot.
4Please Note: You can garnish the top with chopped parsley, chopped chive, and even add eggs while they are in the skillet, cover with the lid and allow them to cook before serving. If you really like cheese, you can add more if desired. Yes the recipe is in my cookbook.