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1
Heat oil in a large, heavy non-stick skillet over high heat until almost smoking.
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2
Add potatoes, then sprinkle generously with garlic pepper, italian seasoning, and a bit of the cayenne pepper adjusted to your heat preference.
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3
Stir gently once, but then allow the potatoes to crisp up for 2-3 minutes without stirring.
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4
Add bell peppers and onion, stir again, and let crisp.
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5
Continue cooking and stirring every couple minutes - don't stir too often, you want some nice crispy bits.
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6
Watch the heat - I keep mine on high because I want the liquid from the peppers and onions to evaporate without making the potatoes mushy.
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7
If your stove gets hotter than mine, though, you may need to turn it down a notch to keep it from burning.
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8
If the heat is too low, though, you'll end up with a mushy mess, so keep it as high as you can without it smoking.
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9
Keep cooking this way until the onion and peppers get nice and browned.
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10
You should have some nice crispy bits, and the overall color of the dish should deepen to a dark caramel brown as it cooks.
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11
Taste occasionally, add salt and spices as needed to taste.
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12
To complete as a Southwest breakfast - Serve hashbrowns covered in shredded Mexican-blend cheese, salsa, and two fried eggs.
