Potato-veggie hash

Yield: 6 Servings

Measure Ingredient
2 xes Large boiling potatoes
¼ cup Defatted chicken broth
1 cup Each onions,
1 x Green bell peppers,
1 x Red bell peppers, diced.
1 cup Corn kernels
1 teaspoon Dried thyme
½ teaspoon Dried tarragon
1 x Salt, pepper to taste
4 tablespoons Parsley or cilantro chopped
1 x Oilive-oil cooking spray
6 xes Poached eggs optional

Cut into ¼ 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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