Potato Hash

[Guest guest]

Potato Hash

 

3 large potatoes, diced

1/4 cup vegetable broth

1 cup onion, chopped

1 cup red pepper, chopped

1 cup corn kernels

1 tsp. thyme

1/2 tsp. tarragon

salt to taste

olive oil

 

Parboil diced potatoes until tender. Drain. In a large skillet,

combine stock, onion, and peppers. Cook over medium heat about 5

minutes. Add corn and cook a few more minutes. Add vegetables to

potatoes and toss with thyme, tarragon, and salt. Wipe out skillet

and heat oil. Add potato mixture to skillet and cook until potatoes

turn golden.