Potato-Veggie Hash

Recipe Ingredients

1 teaspoon	5ml	Boiling potatoes (large)
1/4 cup	59ml	Defatted chicken broth
1 cup	62g / 2.2oz	Onions
		Green bell peppers
		Red bell peppers - diced.
1 cup	62g / 2.2oz	Corn kernels
1 teaspoon	5ml	Dried thyme
1/2 teaspoon	2.5ml	Dried tarragon
		Salt - pepper to taste
4 tablespoons	60ml	Parsley or cilantro chopped
		Oilive-oil cooking spray
		Poached eggs optional

Recipe 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 until bottom 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.

Source:
Family Circle 5/97

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