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In a large mixing bowl, combine the diced potatoes, green peppers, 1 tbsp of oil, taco seasoning, salt, garam masala and stir to combine well.
Heat a large (12 inch) nonstick skillet over medium high heat and heat the remaining 2 tsp of oil over high heat.
Once the oil is hot, add the onions and cook for about 1 minute or until onions are soft and slightly golden.
Add the potato and pepper mixture to the pan and give everything a good stir, using a rubber spatula to get all of the seasonings and oil out of the bowl.
Spread the potatoes and peppers in a single layer and place a lid on the pan.
Reduce heat to medium and cook covered for about 8 minutes, undisturbed.
After 8 minutes, remove the lid, stir well and cook for an additional 2-3 minutes or until potatoes are completely fork tender.
Serve potatoes hot with a side of eggs!