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Potato and Pumpkin Pan

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Potato and Pumpkin Pan

The perfect potato and pumpkin pan recipe with a picture and simple step-by-step instructions.

  • 500 g Waxy potatoes
  • 300 g Hokkaido
  • 2 Garlic cloves
  • 2 tsp Sweet paprika
  • 1 tsp Pimenton de la vera
  • 1 tsp Thyme
  • 4 tbsp Oil
  • 1 Onion
  • Salt, pepper for seasoning
  1. Peel the potatoes and cut into small cubes. Also cut the pumpkin into small cubes. Finely chop the onion and garlic.
  2. Put everything in a bowl, sprinkle with the spices and mix well.
  3. Heat the oil in a pan and then add the potato and pumpkin cubes. Sauté with the lid closed and turn occasionally. After 10-15 minutes, remove the lid and continue frying the cubes until they are golden brown all around. Maybe some more seasoning.
Dinner
European
potato and pumpkin pan

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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