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By: Brianna A.
| Description: | ||
| Time: | 55 min (30 min to prepare, 25 min to cook) | |
| Meal type: | Snack | |
| Ethnicity: | American | |
| Number of Servings: | 4 | |
| Ingredients: | ||
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1 each 3 large potatoes -- diced 1 each 1/4 cup vegetable broth 1 each 1 cup onion -- chopped 1 each 1 cup green pepper -- chopped 1 each 1 cup red pepper -- chopped 1 each 1 cup corn kernels 1 each 1 teaspoon thyme 1 each 1/2 teaspoon tarragon 1 each salt & pepper -- to taste 1 each oil or margarine |
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| Directions: | ||
| * Parboil diced potatoes until tender, drain. * In a large skillet, combine stock, onion, and peppers. * Cook over medium heat about 5 minutes. * Add corn, cook a few more mins. * Add vegetables to potatoes and toss with thyme, tarragon, salt & pepper. * Wipe out skillet and heat oil or margarine. * Add potato mixture to skillet and cook until potatoes being to turn golden. |
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| Notes: | ||
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