Habanero Spuds

Ingredients
3 large potatoes, thin sliced, chunks
1/3 stick butter or margarine
1/3 cup green bell pepper
1 fresh Habanero, stem & seeds removed
2 large garlic cloves
1/4 medium size onion
2 tablespoons vegetable
1 teaspoon paprika
1 teaspoon cayenne pepper
black pepper

Directions
Thin slice potatoes, cut into 1" chunks. Boil potatoes for about 10 min. Coarse chop bell pepper, onion and garlic. Do the same with the Habanero pepper, but keep separate from others. In a large skillet melt butter and add oil. Saute the bell pepper, onion and garlic. Spoon pepper, onion and garlic out of butter and oil. Drain. Add potatoes to pan using remaining butter and oil. Flip or stir potatoes around to coat. Add paprika, cayenne and salt/pepper to taste. Cook on high, stirring constantly. When potatoes are cooked and crispy, add reserve mixture of bell pepper, onion and garlic and mix. Add Habanero last; stir for 1 minute and pour into 2 paper plates for 1 minute to drain. Serve.