5 medium potatoes, peeled
1/4 cup diced yellow onion
1/4 cup diced red bell pepper
1/4 cup diced green bell pepper
1/8 teaspoon fresh ground black pepper
1/8 teaspoon thyme (or more, to taste)
salt, to taste
1-2 tablespoon canola oil
Cut potatoes into 1/2 squares. Heat oil over medium-high heat in a large nonstick skillet. Add vegetables, pepper and thyme and fry until potatoes are pierced easily with a fork but not mushy - turning frequently to ensure even browning. When potatoes are tender add salt to taste.
Do not cover the skillet as this will encourage the potatoes to soften too much.