Obriens with Jicama and Creole Spices

Obriens with Jicama and Creole Spices Ingredients

2 1/2 c Russet potatoes, scrubbed;	2/3 c Red, green, and yellow bell
1 tb Vegetable oil	2 tb Chopped cilantro
Salt and pepper	1 tb Chopped parsley
1 c Jicama; cut in 1/2" cubes	Salt and pepper; to taste
1/3 c Chopped onion	Cre-Ol? Spicy (see recipe)

Instructions for Obriens with Jicama and Creole Spices

[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 KFCs). NOTES : Pan fried potatoes, onions, and peppers, done chunky style with the skins on. Theres a sweet crunch of jicama, creole spices, and a hint of Cuban cinnamon.

Main Ingredient: Cuisine: Uncategorized

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