Ingredients

1 pound of tiny potatoes, boiled for 5 to 6 minutes, drained
1 diced red onion
1 diced green pepper
3 tablespoons soy sauce
1/4 cup Jim Beam
1 tablespoons Worcestershire
1 tablespoons Wesson oil
1 garlic cloves,minced
1 tablespoon brown sugar
1 teaspoon black pepper
1/4 teaspoon salt

Instructions

1. In a nonstick skillet, melt 3 tablespoon butter. Add the cooked potatoes and smash gently with a fork (you want to smash enough to break the skin, not have mashed potatoes).

2. Add the onions and peppers. Fry on medium heat until the onions and peppers are tender.

3. Mix the remaining ingredients in a bowl and add to hot skillet. Toss gently to coat the potatoes. Let the sauce cook down just a little.

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