Melt 2 tablespoons of butter in a cast iron skillet (or other oven-safe skillet) over medium heat. Stir in diced bell pepper, poblano, and onion. Cook until the veggies are slightly softened. Add the green chiles and potatoes. Stir to combine.
Add the bell pepper, poblano, and onions. Season with ¼ teaspoon each salt and pepper. Cook 7-8 minutes until soft. Add the green chiles and stir to combine.
Add the remaning tablespoon of butter and the potatoes. Season with the remaining ¼ teaspoon each salt and pepper. Stir to combine.
Transfer skillet to oven and bake for 25-30 minutes, stirring half-way through.
Top with the shredded cheese and bake another 5 mintues until the cheese is melted. If desired, broil for 1-2 minutes to brown the top.
Use an assortment of colored bell peppers - red, orange, and yellow.
Add meat for a meal-in-one skillet. Chopped ham, bacon, corned beef, or crumbled sausage or chorizo are all delicious additions.
Season the hash with taco or fajita seasoning for a flavorful twist.