Shrimp Jambalaya Hash

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

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; saut