O'briens with Jicama and Creole Spices

Yield: 6 Servings
2 1/2cRusset potatoes, scrubbed; cut in 1/2" cubes
1tbVegetable oil
Salt and pepper
1cJicama; cut in 1/2" cubes
1/3cChopped onion
2/3cRed, green, and yellow bell peppers; chopped
2tbChopped cilantro
1tbChopped parsley
Salt and pepper; to taste
Cre-Ol? Spicy (see recipe)