Recipes

Clean the potatoes with a vegetable wash and cook them with the skin on in a large pot of boiling water. Cook until they are tender, but not mushy. Drain and run under cold water.

Peel and dice the potatoes and place in a large stainless steel bowl.

In a large skillet melt 6 tablespoons butter over moderately high heat. Add the onions and sauté for 5 minutes or until soft. Using a slotted spoon, remove the onions to a medium size bowl.

Add the remaining 6 tablespoons of butter to the skillet and stir in the potatoes, thyme and black pepper. Cook without stirring for 5 minutes or until the potatoes begin to brown. Stir and continue cooking 5 minutes more until browned throughout.

Return the onions to the skillet, add the ham and both green and red bell peppers, and cook 5 minutes or until vegetables are tender. Stir in the evaporated milk and parsley and cook 2 minutes