Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, my irish potatoes porridge. One of my favorites. This time, I’m gonna 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 recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. My Irish potatoes porridge is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must first prepare a few ingredients. You can have my irish potatoes porridge using 8 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make My Irish potatoes porridge:
- Prepare Irish potatoes
- Get Meat
- Make ready Pepper and onions
- Get Garlic
- Get Water
- Prepare Veg oil
- Make ready Seasoning(maggi,curry,thyme)
- Make ready 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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