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Owen Strachan

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Meats, Eggs		Vegetables, Potatoes	6	Servings

INGREDIENTS

2	x	Large boiling potatoes
1/4	c	Defatted chicken broth
1	c	Each onions,
		Green bell peppers,
		Red bell peppers, diced.
1	c	Corn kernels
1	ts	Dried thyme
1/2	ts	Dried tarragon
		Salt, pepper to taste
4	tb	Parsley or cilantro chopped
		Oilive-oil cooking spray
6	x	Poached eggs optional

INSTRUCTIONS

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 desired.

A Message from our Provider:

“God makes it, we mess it”