Place the potatoes into a large pot and cover with salted water.

Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice.

Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl.

Drizzle in the olive oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer. (min 30 min)

To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.