2 large russet potatoes, about 1Z\x pounds1 large sweet onion, diced1 bell pepper, dicedKosher salt and freshly ground black pepper2 tablespoons butter1 tablespoon oilI prefer to precook the potatoes for home fries. To do this, clean potatoes well and poke several holes in them to allow steam to escape. Place the potatoes on a small baking sheet and bake in a pre-heated, 420-degree oven, uncovered, until done, about 1 hour. Allow to cool.Heat a heavy skillet over medium high heat. Add butter to the pan. When the butter foams, add peppers and onions. Cook about 5 minutes. Season with salt and pepper. Transfer the mixture to a bowl.Add the oil to the skillet and heat on high until hot and almost smoking. Add the potatoes, turn the heat down to medium-high and let them cook unstirred until a crisp crust is formed, about 6 to 8 minutes. Then give the spuds a quick stir.With a spatula, turn over the crusted potatoes. Season with salt and pepper and continue cooking until golden brown. Stir in the peppers and onions, season again with salt and pepper, and stir until the home fries are heated through, about 8 minutes. Serve hot.Serves 6.