To make this more of a meal, fry some baked tofu cubes in the pan after you’ve removed the potatoes. Season with a little soy sauce while heating through and getting crispy. Add tofu to the bowl with the potatoes and toss with the mayo before transferring to serving platter.
Refrain from stirring the potatoes constantly. Leaving them for a few minutes at a time will help them brown and get very crispy.
If you are worried about the potatoes not cooking all the way through, consider boiling them for 5 minutes and letting them cool before cutting and cooking in the cast iron pan.
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