In a large cast iron skillet, heat oil over medium-high heat. Add potatoes and cook, stirring occasionally, until potatoes are golden brown. Add bell peppers and onions half way into the cooking time. I added the garlic a few seconds before I was ready to pull them out of pan as well as I add the remaining seasonings. But you can season with salt, pepper, garlic powder (not add powder garlic if you are using fresh), New Mexico Red Powder Chile and paprika just after you turn of the heat source. Serve hot.