Potato-veggie Hash Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Large boiling potatoes,
1/4 cup: Defatted chicken broth,
1 cup: Each onions,
Green bell peppers,
Red bell peppers, diced.
1 cup: Corn kernels,
1 tsp: Dried thyme,
1/2 tsp: Dried tarragon,
Salt, pepper to taste
4 tbsp: Parsley or cilantro chopped,
Oilive-oil cooking spray,
Poached eggs optional,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp