Title: Potato-Veggie Hash
Categories: Vegetable
Yield: 6 Servings
| 2 | x | Large boiling potatoes |
| 1/4 | c | Defatted chicken broth |
| 1 | c | Each onions, |
| | | Green bell peppers, |
| | | Red bell peppers, diced. |
| 1 | c | Corn kernels |
| 1 | ts | Dried thyme |
| 1/2 | ts | Dried tarragon |
| | | Salt, pepper to taste |
| 4 | tb | Parsley or cilantro chopped |
| | | Oilive-oil cooking spray |
| 6 | x | 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.