| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
Cajun |
Chef, Side, Vegetables, Hash brown, Cajun |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Vegetable oil |
| 3 |
lg |
Potatoes peeled and cut in 1 5 Cm cubes |
| 2 |
md |
Onions finely chopped |
| 2 |
md |
Capsicum finely chopped |
| 5 |
|
shots Tabasco (up to 6) |
| 2 |
ts |
Cayenne pepper |
| 2 |
ts |
Ground black pepper |
| 1 |
ts |
Ground white pepper |
| 2 |
c |
Chopped green onions |
| 1 |
c |
Freshly chopped parsley |
INSTRUCTIONS
Heat oil in a large heavy saucepan over medium heat until it begins to
smoke. Cook potato in small batches until golden. Remove from oil and
drain on absorbent paper. Remove oil from pan. Add onion, capsicum,
tabasco, cayenne, peppers, 2 cups water and 1tbsp salt, mix well and bring
to the boil. Reduce heat, cover and simmer over low heat for 15-25 mins,
stirring occasionally, or until potato is tender. If there is liquid
remaining, uncover pan, raise heat and cook until liquid evaporates,
stirring constantly, being careful not to break up potato. Stir in green
onions and parsley, cover, remove from heat and allow to stand 5 mins.
Serve with eggs and meat at any time of the day. Submitted By
COOK4U@VIVANET.COM On TUE, 5 DEC 1995 133816 GMT
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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