2 x  Large boiling potatoes
1/4 c  Defatted chicken broth
1 c  Each onions,
Green bell peppers,
Red bell peppers, diced.
1 c  Corn kernels
1 ts Dried thyme
1/2 ts Dried tarragon
Salt, pepper to taste
4 tb Parsley or cilantro chopped
Oilive-oil cooking spray
6 x  Poached eggs optional

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.