This looked interesting - a pretty, versatile side dish.

Pepper-Potato Hash

Description:
"Red and yellow bell peppers, coupled with fennel seeds, add a subtle
sweet flavor to these easy skillet potatoes."

NOTES : While not as crisp as when freshly prepared, this potato hash makes great leftovers. Place in a microwaveable bowl, cover with plastic wrap, and refrigerate for up to 2 days. To reheat, prick a few holes in the plastic wrap and microwave on High until hot, about 2 minutes.

Recipe By : WW Slow Good Cookbook
Serving Size : 6

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 teaspoons extra virgin olive oil
1 medium onion -- chopped
1 red bell pepper -- seeded and diced
1 yellow bell pepper -- seeded and diced
1 clove garlic -- minced
1/2 teaspoon fennel seeds -- crushed
1 1/2 pounds baking potatoes -- peeled and diced
1/2 cup chicken broth
1/4 teaspoon salt
1/4 teaspoon pepper
1 tablespoon chopped flat-leaf parsley

Heat the oil in a large nonstick skillet over medium heat. Add the onion, red and yellow bell peppers, garlic, and fennel seeds; cook, stirring occasionally, until the bell peppers are tender, about 10 minutes. Add the potatoes, broth, salt, and pepper; cover and cook about 15 minutes. Uncover and cook, stirring occasionally, until the liquid is evaporated and the potatoes are browned, about 15 minutes longer. Sprinkle with the parsley.