Vegetable Hash

• 2 large potatoes (about 1 1/4 lb.)
• 14 cup chicken broth
• 1 cup chopped red bell pepper
• 1 cup chopped green bell pepper
• 1 cup chopped onion
• 1 cup fresh corn kernels
• 1 teaspoon dried thyme
• 1 teaspoon dried tarragon
• 12 teaspoon salt
• 14 teaspoon pepper
• 14 cup chopped fresh parsley, divided

1. Cook potatoes in boiling water to cover for 15-2o minutes or until tender; drain and cool slightly.
2. Peel potatoes and cut into 1/4-inch cubes; place potato cubes in a large bowl; set aside.
3. In a large nonstick skillet, combine the broth and next 3 ingredients; bring to a boil.
4. Lower heat and cook 5 minutes, stirring frequently.
5. Add in corn; cook 1 minute.
6. Add mixture to potato in bowl; toss gently to combine.
7. Wipe out skillet; coat with cooking spray.
8. Add potato mixture to skillet and spread evenly in skillet.
9. Cook over medium heat, without stirring, for 5-7 minutes or until bottom layer of potatoes turns golden.
10. Add thyme and next 3 ingredients; toss to coat; spray with additional cooking spray.
11. Cook 3 minutes; sprinkle with 3 tablespoons parsley; toss to combine.
12. Sprinkle with remaining parsley and serve warm.

potatoes, chicken broth, red bell pepper, green bell pepper, onion, fresh corn kernels, thyme, tarragon, salt, pepper, fresh parsley

Taken from www.food.com/recipe/vegetable-hash-144980 (may not work)