*  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
--------  ------------  --------------------------------
   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.