POTATO HASH

Potato Hash image

A quick and delicious potato dish. Great for a weeknight meal. This dish goes very well with the Succulent Roasted Game Hens in a Jiffy recipe. Note to World Tour participants - this dish, the ingredients, and the cooking method, are typical for the Southwest U.S. region. If you add some hot peppers, it will also be typical for U.S./Mexico border cooking.

Provided by PanNan

Categories Potato

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1/2 red bell pepper, diced
1/2 red onion, thinly sliced
2 stalks celery, sliced
1/2 teaspoon paprika
1 1/2 teaspoons minced thyme leaves (or 1/2 tsp dried thyme)
2 tablespoons minced parsley
salt and pepper
1 -2 russet potato, cut into 1/2 inch cubes, patted dry
1 cup chicken broth or 1 cup vegetable broth

Steps:

Heat oil in heavy skillet over high heat.
Add bell pepper, onion and celery.
Cook, stirring often, until soft, about 5 minutes.
Add paprika, thyme, parsley, salt and pepper to taste.
Stir in potato.
Add broth; heat to boiling.
Lower heat to simmer; partially cover pan.
Cook, turning occasionally, until potato is tender, about 10 minutes.
Keep warm until ready to serve.

Nutrition Facts : Calories 191.4, Fat 7.8, SaturatedFat 1.2, Sodium 416.7, Carbohydrate 25.3, Fiber 4.5, Sugar 4.4, Protein 5.7

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