Guest guest Posted May 3, 2006 Report Share Posted May 3, 2006 Veggie Potato Saute 4 cups water 2 large russet potatoes, scrubbed and chopped 2 tsps. vegetable oil 1 bell pepper, finely chopped 1 cup canned corn, drained 1 tomato, chopped 1/2 tsp. dried oregano 1/4 cup crumbled shredded Monterey Jack cheese, optional In a large pan, bring water to a boil over high heat. Add potatoes. Cook until crisp-tender, about 5 minutes. Drain in a colander and pat dry. Set aside. In same pan, add vegetable oil. Heat over high heat until hot. Add potatoes and bell pepper. Cook for 2 minutes. Stir in corn, tomato and oregano. Cook until vegetables are tender. Season with salt and pepper, if desired. Sprinkle each serving with 1 tablespoon cheese. serves 4. Get amazing travel prices for air and hotel in one click on FareChase Quote Link to comment Share on other sites More sharing options...
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