Ingredients Jump to Instructions ↓

  1. 1 teaspoon 5ml Boiling potatoes (large)

  2. 1/4 cup 59ml Defatted chicken broth

  3. 1 cup 62g / 2 1/5oz Onions

  4. Green bell peppers

  5. Red bell peppers - diced.

  6. 1 cup 62g / 2 1/5oz Corn kernels

  7. 1 teaspoon 5ml Dried thyme

  8. 1/2 teaspoon 2 1/2ml Dried tarragon

  9. Salt - pepper to taste

  10. 4 tablespoons 60ml Parsley or cilantro chopped

  11. Oilive-oil cooking spray

  12. Poached eggs optional

Instructions Jump to Ingredients ↑

  1. 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.

  2. 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.

  3. 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.

  4. 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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