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Ingredientes
- 2Â 1/2 c. Russet potatoes, scrubbed, cut in 1/2" cubes
- 1 Tbsp. Vegetable oil
- Â Â Salt and pepper
- 1 c. Jicama, cut in 1/2" cubes
- 1/3 c. Minced onion
- 2/3 c. Red, green, and yellow bell peppers, minced
- 2 Tbsp. Minced cilantro
- 1 Tbsp. Minced parsley
- Â Â Salt and pepper, to taste
- Â Â Cre-Ole Spicy (see recipe)
Direcciones
- [1] In a heavy, deep, skillet, or possibly wok, heat the oil and add in the potatoes, tossing the potatoes to coat. Add in a little salt and freshly grnd pepper.
- Add in the jicama. Reduce heat to moderate. Cover and cook, stirring often, till the potatoes are light brown and tender but hard, about 10 min.
- [2] Add in onion and cook about 2-3 min. Add in the peppers, toss and heat through, about 2 min. Turn off the heat. Season with 1 or possibly 2 tsp. of the spice blend. Serve with roasted chicken pcs, and sweet-sour slaw
- (like KFC's).
- NOTES : Pan fried potatoes, onions, and peppers, done chunky style with theskins on. There's a sweet crunch of jicama, creole spices, and a hint ofCuban cinnamon.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 93g | |
| Recipe makes 6 servings | |
| Calories 80 | |
| Calories from Fat 21 | 26% |
| Total Fat 2.35g | 3% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.06g | |
| Cholesterol 0mg | 0% |
| Sodium 5mg | 0% |
| Potassium 307mg | 9% |
| Total Carbs 13.85g | 4% |
| Dietary Fiber 2.0g | 7% |
| Sugars 1.09g | 1% |
| Protein 1.59g | 3% |
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