| 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.
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