Preparation Time: 20 minutes
Cooking time: 15 minutes
Method: Cook the potatoes in water to cover until just tender, about 5 minutes. Drain and set aside.
Place the onion and green and red bell pepper in a saucepan with a small amount of water. Cook, stirring frequently, until just tender, about 4 minutes. Add corn and cook 1 additional minute. Remove from heat. Add the cooked potatoes, poultry seasoning, fresh parsley or cilantro, and pepper. Mix well.
Place the mixture in a large nonstick skillet. Cook, stirring frequently, over medium heat until the potatoes brown slightly, about 10 minutes. Serve with your favorite salsa or barbeque sauce.
Source of Recipe: Mary McDougall, Free 10-day meal plan from www.drmcdougall.com
|2 large potatoes, peeled and diced|
|1 medium onion, diced|
|1 green bell pepper diced|
|1 red bell pepper, diced|
|1 cup frozen corn kernels, thawed|
|1 teaspoon poultry seasoning|
|1 ⁄ 4 cup chopped fresh parsley or cilantro Freshly ground pepper to taste|
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