Shrimp jambalaya hash

Ingredients:

1 cup red potato, peeled and diced 1/2 inch
1 cup sweet potato, peeled and diced 1/2 inch
3 tablespoons olive oil
8 large shrimp, peeled, de-veined, cut into 1/2-inch pieces
6 ounces andouille sausage, chorizo or other fully cooked smoked spiced sausage, diced 1/2 inch
1 medium yellow onion, diced 1/2 inch
1 small red bell pepper, seeded, diced 1/2 inch
1 small yellow bell pepper, seeded, diced 1/2 inch
2 cloves garlic, minced
6 scallions, chopped (1 cup)
1/2 teaspoon coarse (kosher) salt
1/2 teaspoon black pepper

Preparation:

In 1 1/2-quart saucepan, place potatoes and enough cold water to cover by 1 inch.
Boil 2 to 3 minutes, until partially cooked.
Drain. Transfer to paper towels and blot dry.
In large skillet, heat oil over high heat.
Add shrimp. Saute 30 seconds, just until they start to turn pink but are still raw in middle.
Remove with slotted spoon. Transfer to small bowl.
Add sausage and onion to skillet. Saute 6 minutes, until sausage and onion start to brown.
Add potatoes, peppers and garlic. Saute 6 minutes, until vegetables begin to brown.
Add shrimp and scallions. Saute 1 minute, until shrimp are cooked through.
Season with salt and pepper.