Potato Hash

By lorik

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.

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

Preparation

Step 1

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.