This is an easy vegan recipe, but you can also add sausage or grated cheese.

Bring a pot of salted water to a boil, then add 2 lbs. of whole potatoes, scrubbed.  Simmer for 8-10 minutes, until fork tender.  Drain, rinse and allow to cool.

Meanwhile, remove the stem, core and seeds from 2-3 Gypsy peppers.

Peel and dice 1 medium onion.

Peel and mince 4 garlic cloves.

Heat a cast-iron skillet to high.  Saute the peppers and onions in 3 T. olive oil until they are soft, adding a pinch of hot pepper flakes if you like.

Dice the potatoes, then add to the pan along with another 1 T. olive oil and the garlic.  Stir everything to combine, then cook without stirring for several minutes.  Repeat this a few times, allowing the potatoes to brown each time where they are contacting the pan.

Season with salt and pepper and remove from heat.