Hey everyone, it is Brad, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, my irish potatoes porridge. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.
Hi guys today's video is a healty Irish potato porridge. The irish potato porridge recipe is very easy and fast to make. Below is the list of ingredients. Irish potato porridge with prawns recipe. nice and easy short tutorial. please like, share, comment and subscribe all my social media platforms.
My Irish potatoes porridge is one of the most well liked of current trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes delicious. They are fine and they look wonderful. My Irish potatoes porridge is something which I’ve loved my entire life.
To begin with this recipe, we have to prepare a few ingredients. You can cook my irish potatoes porridge using 8 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make My Irish potatoes porridge:
- Get Irish potatoes
- Get Meat
- Prepare Pepper and onions
- Make ready Garlic
- Take Water
- Make ready Veg oil
- Prepare Seasoning(maggi,curry,thyme)
- Take Carrots for garnish
They can also be roasted When you are selecting Irish potatoes to eat, look for specimens that do not have soft spots or slimy areas. Some discoloration is perfectly normal, as is. Roast potatoes are golden and crispy on the outside and tender and soft on the inside. Irish potatoes are not Irish at all.
Steps to make My Irish potatoes porridge:
- Peel and dice the potatoes then wash
- Transfer into the pot then add all ingredients listed above except carrots
- Don't put too much water o😁
- Allow to cook for like 20-30minutes
- When it's almost done add carrots then reduce the heat
- After few minutes it's ready 😋
Roast potatoes are golden and crispy on the outside and tender and soft on the inside. Irish potatoes are not Irish at all. The shrubby perennials with edible tubers, grown as cool-weather annuals in rows, raised beds, or containers, are native to the South American Andes. Though introduced to the world by early European explorers only in the past four hundred years. Potatoes were eaten boiled with the skin on, fried in butter or baked in the ashes.
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