O'briens with jicama and creole spices

Yield: 6 Servings

Measure Ingredient
2½ cup Russet potatoes, scrubbed; cut in 1/2" cubes
1 tablespoon Vegetable oil
Salt and pepper
1 cup Jicama; cut in 1/2" cubes
⅓ cup Chopped onion
⅔ cup Red, green, and yellow bell peppers; chopped
2 tablespoons Chopped cilantro
1 tablespoon Chopped parsley
Salt and pepper; to taste
Cre-Ol‚ Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes, tossing the potatoes to coat. Add a little salt and freshly ground pepper.

Add the jicama. Reduce heat to moderate. Cover and cook, stirring often, until the potatoes are light brown and tender but firm, about 10 minutes.

[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw (like KFC's).

NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the

skins on. There's a sweet crunch of jicama, creole spices, and a hint of

Cuban cinnamon.

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