Ingredients list:
Four large potatoes
Two cups of soup with fresh parsley.
A dollop of mashed green onions or chicken soup.
Two cucharadas de maíz almidón.
Add as much salt as you like, or one teaspoon.
Combine coffee and half a cup of black pepper.
Oil for cooking
Rules: These are guidelines to adhere to.
Prepare the apples for planting.
Mixing the components:
Place the rallada papas, the picadil, the green (or cebolli) cebollas, and the maicena in a large container.
Season with salt and pepper.
To ensure that all of the ingredients are distributed evenly, make sure to thoroughly combine.
Making the squares: Lay out the potato wedges, making sure they are about 1/4 inch thick, on a large plate or level surface.
Slice the mixture into tiny squares, roughly one piece on each side.
The squares should be mixed.
Heat the oil in a skillet until it reaches 175°C (350°F).
Small groups of potato cubes should be cooked for two to three minutes on each side, or until they are crispy and tender.
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