Recipe: Delicious Fried potatoes and spinach

Fried potatoes and spinach. Peel potatoes, rinse and slice in thin slices with a vegetable slicer. Heat the remaining butter in a frying pan. Bring a large saucepan of salted water to the boil.

Fried potatoes and spinach Reduce the amount of olive oil you cook it in and increase spinach and cheese if you don't want the potatoes to overpower it too much. Well today we are cooking fried spinach and potatoes green. If you didnt know you can cook spinach like potato green well stay tone. You can have Fried potatoes and spinach using 7 ingredients and 3 steps. Here is how you cook that.

Ingredients of Fried potatoes and spinach

  1. Prepare of Potatoes.
  2. Prepare of Spinach(alaiho).
  3. You need of Seasoning.
  4. Prepare Pinch of salt.
  5. Prepare of Pepper.
  6. It’s of Onion.
  7. Prepare of Curry.

In actuality, all I really did here was combine some mashed potatoes with scrumptious goodies and fried 'em. Sometimes the simplest things are the most satisfying. If you prefer to fry them in a non-stick skillet, use the oil for frying instead of adding it to the mixture. Aloo Palak (Potato Spinach Fry, Urilai keerai varuval) – A quick side dish made with potato and spinach that can be had with chapatti, puri, naan or rice.

Fried potatoes and spinach instructions

  1. Firs to peel the potatoes cute them in to small cube then fry it after frying it put another pan on ur gas etc put a little palm oil add a dice onion and pepper then add ur fried potatoes.
  2. Put hurt water on ur alaiho den add it into ur pan add maggi an pinch of salt an mix dem until mixed.
  3. Cover the pan for just 5to6 second after that is don.

Peel the potatoes and pass them through a food mill along with the spinach. Add two egg yolks and one egg white to the potato/spinach mixture. A lot of pan fried potatoes take way longer than they should. Below are our top tips for pan-fried potato perfection. A lot of pan fried potatoes take wayyy longer than they should.

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Tags: #fried #potatoes #spinach

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