2 German Butterball Potatoes, diced
1-2 tablespoons oil olive
3 medium yellow squash, diced
1 Great Western onion, diced
1 Anaheim pepper, minced
2 tablespoons fresh sage, chopped
1 teaspoon salt
½ teaspoon pepper
1 teaspoon smoked paprika
Bring a medium sized pot of salted water to a boil. Add potatoes and cook at a low boil until just cooked, about 6 minutes. Drain and set aside.
Heat oil in a large skillet over medium high. Add the squash, onion and pepper in a single layer and cook undisturbed for a few minutes so they begin to brown.
Add the sage, salt, pepper and smoked paprika and mix thoroughly. Continue browning, turning occasionally. Once browned, about 6-8 minutes, add the cooked potatoes. Continue cooking until potatoes begin to brown.