- In a large pot of boiling salted water, cook the potatoes, covered, for about 10 minutes. Run under cold water and drain. Refrigerate for 30 minutes. Pat dry and dice.
- In a large non-stick skillet over medium-high heat, sauté the onion and bell pepper in the butter until the onion is golden brown. Add a few drops of Tabasco sauce. Set aside in a bowl.
- In the same skillet, add the oil and brown the potatoes over high heat, turning them occasionally, until golden. Add the onion mixture, sausage and corn. Continue cooking for about 2 minutes. Season with salt and pepper.
- Garnish with herbs. Delicious served with eggs.