*  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).
 
                    - - - - - - - - - - - - - - - - - -
 
 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.