Crispy Skillet Breakfast Potatoes
Ingredients
- 1 ½ pounds russet potatoes, scrubbed and cubed (1/2-inch; about 4 cups)
- ¼ cup water
- ¾ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon ground pepper
- ¼ teaspoon dried thyme
- ⅛ teaspoon cayenne pepper
- 3 tablespoons extra-virgin olive oil, divided
- 1 medium yellow onion, finely chopped
- 1 medium red bell pepper, finely chopped
- 1 medium green bell pepper, finely chopped
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