1.   - Crumbled queso fresco cheese, cooked diced potatoes, roasted poblano chile strips and chopped white onions.

2.   Add the diced potato and saute until crisp.

3.   Add diced potatoes and onion.

4.   Add the reserved corn cobs, diced potatoes, mashed potato, chipotle peppers and tomatoes.

5.   Bring to a boil, add diced potatoes and cook until tender.

6.   Diced potatoes add body to the soup.

7.   I mix the falling-off-the-bone meat with some cooked peppers, onions and diced potato to make duck hash.

8.   In a skillet, saute onion in butter until it starts to brown, then add diced potatoes.

9.   In a large stock pot, combine water, chicken broth, chicken base granules, black pepper, carrots, diced potatoes and onions.

10.   Surround leg with diced potatoes, spreading rosemary sprigs or sprinkling chopped dried leaves over meat and potatoes.