Ingredients
2 large boiling potatoes
1/4 cup defatted chicken broth
1 cup each onions,
1 green bell peppers,
1 red bell peppers, diced.
1 cup corn kernels
1 tsp dried thyme
1/2 tsp dried tarragon
1 salt, pepper to taste
4 tbsp parsley or cilantro chopped
1 oilive-oil cooking spray
6 poached eggs optional
Directions
Cut into 1/4 in dice Bring a pot of water to a boil. Add diced
potatoes and cook until just tender, 4-5 mins. Drain; place in a
bowl. Pour broth into a large, nonstick skillet. Add onions and
peppers. Cook over med heat, stirring, 4-5 mins. Add corn; cook 1
min. Add mixture to potatoes in bowl. Toss with thyme, tarragon,
salt, pepper and 3 T cilantro. Wipe out skillet; coat with olive-oil
spray. Add potato mixture, spread out evenly and weigh down with a
lid slightly smaller than the skillet. Cook over med heat 5-7 mins,
or untilb ottom turns golden. Toss mixture, spraying with extra oil
if necessary; cook 3 mins more, or until potatoes turn golden. Remove
has to platter; sprinkle with remaining cilantro. Top with eggs if
desired.
Servings: 6 servings
Potato-Veggie Hash Recipe brought to you by Recipe Ideas
Categories: Meat; Vegetable
The History of Recipes
Written recipes as a concept can be found way back into ancient history, in truth as far into history as pharonic Egypt, and possibly even further. In practice though, generally, these old cook books were just primitive hieroglyphic or cunieform recipes for food preparation.
In an interesting twist, the most ancient recipe discovered so far, according to historians are a few clay tablets in the Sumerian language which describe the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel `wonderful`. During the time of the Romans a man called Apicius created a collection of scripts which described recipes cooked by wealthy Romans. In his scrolls, Apicius recounts how the meals were separated into hors d`oeuvres, main meal and dessert, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius also tells us how the ancient cooks made use of a good variety of herbs and spices, including some that we all recognise for example bay, rue and dill. Later on, in the 15th century, knights returning from the crusades brought us many new foods and herbs from Arab cuisine, such as basil and coriander. These new culinary innovations caused an explosion in recipe manuscripts, the majority of which still exist in private collections. Over the next few hundred years, the rich families of Europe tried to serve up the most extravagent meals, and because of this cooks and their recipe collections were greatly in demand. Notwithstanding that, it wasn`t until the 19th century that fine cookery and cookery books became really popular. Mrs Isabella Beeton in the UK, and the equally famous Fannie Farmer in the USA, dedicated years of their lives to collecting, verifying, and writing down recipes common in their social group. When we get to the 20th century, cooking publications are starting to become popular mostly as a result of higher levels of literacy, more free time and having more money. The arrival of TV brought us celebrity TV chefs and the demand for the accompanying recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, allowing everyone to search through massive numbers of recipes such as those found on our web site. |
We hope you enjoy this Potato Veggie Hash recipe.
