Adapted from Smitten Kitchen, All Recipes, and Diet, Dessert, and Dogs.
3 tablespoons unsalted butter, separated
6 Yukon gold potatoes, cut into 3/4-inch pieces
1 green bell pepper
1 medium onion
1.5 teaspoons Steak or grill seasoning
A few dashes paprika
Salt and pepper to taste
Place potatoes in a microwave-safe dish, cover tightly with plastic wrap, and nuke on high for 6 to 7 minutes, shaking the bowl halfway through. Once finished, potatoes should be cooked, but not mushy. Remove from microwave and let cool in refrigerator.
While potatoes are cooking, chop onion Lyonnaise-style (in crescent moons). Then, thinly slice bell pepper and halve those slices.
Melt 1/2 tablespoon butter in a nonstick pan over medium heat. Add peppers and onions, and sauté for one minute, stirring to coat vegetables with butter. Cover pan and let steam for 6 to 8 minutes, stirring occasionally. Transfer to a bowl and set aside.
Turn heat to medium-high and melt the rest of the butter in the pan. Add potatoes and steak seasoning, and cook for about 10 minutes, stirring every 3 minutes or so. Once potatoes have developed a nice brown crust, add the vegetables back in and cook for 1 minute more or until warmed. Salt and pepper to taste.