Step 1

In a large saucepan over medium heat, cook the ham and bacon until crispy, 17-18 minutes.

Step 2

While meat is cooking, place the potatoes in a 2-3 quart glass dish and add 1/4 cup water. Cover with microwave-safe plastic wrap and steam in the microwave for 6 minutes, until the potatoes are tender and easily pierced with a fork. (Or use your preferred steaming method). Drain the water and pat the potatoes dry. Set aside.

Step 3

When meat is browned, transfer it to a bowl. In the saucepan, place the oil and increase the heat to medium-high. Add the chopped potatoes in a single layer and sprinkle with the garlic salt. Cook for 10 minutes without stirring, allowing the potatoes to get crispy.

Step 4

Flip the potatoes, top with the peppers and onions, and cook for another 10 minutes until the veggies are tender and the potatoes are crispy.

Step 5

Add the ham and bacon back to the pan and serve hot. My boys love it with salsa or ketchup.

Step 6

To freeze, freeze in a sealed container for up to 3 months.