1. If you want to add the optional bacon – use the bacon to render the fat as the base of your home fries.
2. Cooking until crispy, remove and drain on a paper towel.
3. Bring a large pot of water to a boil and add baking soda to the water (stir to dissolve).
4. Place the diced potatoes in the boiling water and cook until fork tender (6-7 minutes).
5. In the meantime, heat 2 tablespoons of olive oil to a heavy 12-inch pan (preferably cast iron) over medium-high heat until shimmering.
6. Add the onion and peppers and cook until they are translucent/lightly browned (about 7 – 8 minutes).
7. Remove your veggies with a slotted spoon and put into a bowl/set aside.
8. Drain potatoes and return them back to the dry pot over medium heat.
9. Cook the potatoes for 2 minutes in the pot, carefully stirring them to cook off the remaining moisture.
10. Heat the remaining olive oil and butter in the same skillet you cooked your veggies in.
11. When the butter starts to foam add your potatoes in a single layer, cook your potatoes (without stirring) until the bottom starts to crisp.
12. Carefully turn the potatoes and repeat the process until your potatoes are brown and to your liking.
13. Add your veggies and seasonings (liberally).
14. If you are adding bacon, chop your bacon and add.
15. Get fancy and top with sliced scallions.

Enjoy!