1. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Add potatoes, bell peppers, and onion and stir to coat with oil. Stir in broth, Worcestershire, and 1 1/2 teaspoons salt. Cover and cook until potatoes are tender, stirring occasionally, about 15 minutes.

2. Uncover and increase heat to medium-high. Cook, stirring occasionally, until liquid has evaporated and potatoes and bell peppers are spotty brown, about 12 minutes. Season with salt and pepper to taste. Stir in scallions. Serve.

Serves 4