1. Heat 1 tablespoon of the oil over medium heat in a large nonstick skillet for 1 minute. Add onions and cook 3 minutes, until softened. Stir in bell pepper, celery, bay leaf, salt, paprika and pepper. Cook 5 minutes, until vegetables soften. Discard bay leaf. Transfer vegetables to a small bowl; set aside.
2. Bring broth and potatoes to a boil in the same skillet over medium heat. Cover and simmer potatoes until tender and most of the liquid has evaporated, 17 to 20 minutes. Uncover skillet and stir in reserved vegetables. Add remaining 1 tablespoon oil. Cook 10 minutes more, stirring hash often to prevent sticking, until potatoes are golden brown. Makes 4 to 6 servings.