Categories: Vegetables, Potatoes
      Yield: 6 Servings
      2 x  Large boiling potatoes
    1/4 c  Defatted chicken broth
      1 c  Each onions,
      1 x  Green bell peppers,
      1 x  Red bell peppers, diced.
      1 c  Corn kernels
      1 ts Dried thyme
    1/2 ts Dried tarragon
      1 x  Salt, pepper to taste
      4 tb Parsley or cilantro chopped
      1 x  Oilive-oil cooking spray
      6 x  Poached eggs optional
  Cut into 1/4 in dice Bring a pot of water to a boil. Add diced
  potatoes and cook until just tender, 4-5 mins. Drain; place in a
  bowl. Pour broth into a large, nonstick skillet. Add onions and
  peppers. Cook over med heat, stirring, 4-5 mins. Add corn; cook 1
  min. Add mixture to potatoes in bowl. Toss with thyme, tarragon,
  salt, pepper and 3 T cilantro. Wipe out skillet; coat with olive-oil
  spray. Add potato mixture, spread out evenly and weigh down with a
  lid slightly smaller than the skillet. Cook over med heat 5-7 mins,
  or untilb ottom turns golden. Toss mixture, spraying with extra oil
  if necessary; cook 3 mins more, or until potatoes turn golden. Remove
  has to platter; sprinkle with remaining cilantro. Top with eggs if

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