| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Eggs | Potatoes, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | 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 | t | Dried thyme |
| 1/2 | t | Dried tarragon |
| Salt, pepper to taste | ||
| 4 | T | Parsley or cilantro chopped |
| Oilive-oil cooking spray | ||
| 6 | 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.
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Nutrition (calculated from recipe ingredients)
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Calories: 39
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 71.1mg
Potassium: 167.6mg
Carbohydrates: 9.1g
Fiber: 1.7g
Sugar: 2.6g
Protein: 1.3g