Use leftover cooked potatoes and corn or cook extra the night before. Let cool to room temperature and then refrigerate until ready to use.

Heat the oil in a large skillet over medium high heat and cook the onions and peppers until the onions are translucent. Add the potatoes and corn and continue to cook until lightly browned. Don't stir too often. If desired to get the browned bits off the bottom add a tablespoon or two of water. This works well for regular pans, shouldn't need to for non-stick. Salt and pepper to taste. Serve immediately with parsley to garnish if desired.