2 Tablespoons Olive oil
2 Tablespoons butter
12 ounces (1 package) Mellissa's Dutch Yellow Peewee Potatoes (Boil until tender, then cut in half)
1/2 cup onion, diced
2 tsp chile powder
1/2 tsp cumin, ground
1/2 red vell pepper, seeded and thinly sliced
Heat olive oil and butter in a large skillet and add potatoes, onions, chile powder and cumin. Toss and stir over medium heat until the potatoes begin to brown, about 5 minutes. Add red bell peppers. Keep tossing, making sure potatoes brown evenly and don't burn. Continue to cook until the red bell peppers are soft and potatoes are evenly browned. About 10 minutes. Serve hot.