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Potato-veggie Hashvegetables, potatoes 2 single large boiling potatoes 1/4 cup defatted chicken broth 1 cup each onions, 1 single green bell peppers, 1 single red bell peppers, diced. 1 cup corn kernels 1 teaspoon dried thyme 1/2 teaspoon dried tarragon 1 single salt, pepper to taste 4 tablespoon parsley or cilantro chopped 1 single oilive-oil cooking spray 6 single 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 desired.
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