Directions:
- Parboil diced potatoes until tender then drain.
- In a large skillet combine stock, onion and peppers.
- Cook over medium heat for 5 minutes then add corn and cook 5 minutes longer.
- Add vegetables to potatoes and toss with thyme, tarragon, salt and pepper .
- Wipe out skillet and heat butter.
- Add potato mixture to skillet and cook until potatoes being to turn golden.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 151.96 Kcal (636 kJ) | ||
| Calories from fat | 38.63 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.29g | 7% | |
|---|---|---|---|
| Cholesterol | 10.28mg | 3% | |
| Sodium | 674.29mg | 28% | |
| Potassium | 443.47mg | 9% | |
| Total Carbs | 25.67g | 9% | |
| Sugars | 6.07g | 24% | |
| Dietary Fiber | 4.4g | 18% | |
| Protein | 3.31g | 7% | |
| Vitamin C | 55.3mg | 92% | |
| Vitamin A | 0.7mg | 23% | |
| Iron | 0.8mg | 5% | |
| Calcium | 36.8mg | 4% | |
| Amount Per 100 g | |||
| Calories | 83.55 Kcal (350 kJ) | ||
| Calories from fat | 21.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.36g | 7% | |
|---|---|---|---|
| Cholesterol | 5.65mg | 3% | |
| Sodium | 370.73mg | 28% | |
| Potassium | 243.82mg | 9% | |
| Total Carbs | 14.11g | 9% | |
| Sugars | 3.34g | 24% | |
| Dietary Fiber | 2.42g | 18% | |
| Protein | 1.82g | 7% | |
| Vitamin C | 30.4mg | 92% | |
| Vitamin A | 0.4mg | 23% | |
| Iron | 0.5mg | 5% | |
| Calcium | 20.2mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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