By Brigit Binns
Cook the potatoes
Place both potatoes in a saucepan and add water to cover. Bring to a boil, reduce the heat to medium-high, and cook until the potatoes are almost tender, about 10 minutes. Drain.
Assemble the hash
Meanwhile, in a large frying pan over medium-high heat, warm the oil. Add the pepper and red onion and sauté