Potato Hash

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.

• Ready In: 30 mins
• Serves: 2

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

Directions

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