Prepare potatoes by peeling and dicing into ½ inch cubes.
Boil potatoes for about 5 minutes or about half way cooked through.
Drain the potatoes thoroughly and set aside.
In a large skillet, melt 2 Tablespoons butter.
Cook the onion and pepper until tender, about three minutes.
Add the ham to the pan and cook until it begins to brown.
Add the potatoes to the skillet along with the seasoned salt, pepper and remaining two Tablespoons of butter.
Allow the butter to brown the potatoes before turning and toss until the ingredients are fully incorporated.
Do not over boil your potatoes, they will get smashed in the pan if you overcook them. Remove them from water right before you think they are done and they will finish cooking in the pan.Save leftovers in an airtight container in the fridge for 2-3 days. Reheat on the stove in a skillet with a little butter or olive oil.