Potato, Zucchini and Carrot Pan
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 30 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 4 small potatoes, waxy
- 1 small zucchini
- 1 carrot (s)
- little oil
- lots pepper
- little chili powder
- some soy sauce
- 1 dash Tabasco
- parsley
Print Recipe
Pin Recipe Instructions
- The first thing I do is scrub the potatoes, cook them, peel them and then fry them in a pan in which the oil has already been heated. Then I cut the zucchini into triangles (first into slices and then into quarters), then add them to the potatoes and fry them until they are slightly yellowish-brown. In the meantime, I grate the carrot and add it. Then I season everything with soy sauce, Tabasco, a lot of pepper, a little chili, possibly a little ginger and herbs such as B. parsley.
- This recipe can be varied wonderfully: e.g. paprika goes well with vegetables and curry or spice mixtures go well with spices, you can also add cheese such as Gouda or Feta.
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