O'Briens with Jicama and Cre-ol=E9 Spices

* Exported from MasterCook *

O'Briens with Jicama and Cre-ole Spices

Recipe By : Pat Hanneman (1996)
Serving Size : 6 Preparation Time :0:20
Categories : Fab Fiber

Amount Measure Ingredient -- Preparation Method
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2 1/2 cups russet potatoes, scrubbed -- cut in 1/2" cubes
1 tablespoon vegetable oil
salt and pepper
1 cup jicama -- cut in 1/2" cubes
1/3 cup chopped onion
2/3 cup red, green, and yellow bell peppers -- chopped
2 tablespoons chopped cilantro
1 tablespoon chopped parsley
salt and pepper -- to taste
Cre-Ole Spicy (see recipe)

[1] In a heavy, deep, skillet, or wok, heat the oil and add the potatoes,
tossing the potatoes to coat. Add a little salt and freshly ground pepper.
Add the jicama. Reduce heat to moderate. Cover and cook, stirring often,
until the potatoes are light brown and tender but firm, about 10 minutes.
[2] Add onion and cook about 2-3 minutes. Add the peppers, toss and heat
through, about 2 minutes. Turn off the heat. Season with 1 or 2 teaspoons
of the spice blend. Serve with roasted chicken pieces, and sweet-sour slaw
(like KFC's).

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NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the
skins on. There's a sweet crunch of jicama, creole spices, and a hint of
Cuban cinnamon.