From: Karen C.
Serving Size: 4
Parboil diced potatoes until tender, drain.
- 3 large potatoes -- diced
- 1/4 cup vegetable broth
- 1 cup onion -- chopped
- 1 cup green pepper -- chopped
- 1 cup red pepper -- chopped
- 1 cup corn kernels
- 1 teaspoon thyme
- 1/2 teaspoon tarragon
- salt & pepper -- to taste
- oil or margarine
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