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Red mashed potatoes with fried peas

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Ingredients for 2 servings:

  • 2 cans of young peas (400 g each)
  • 1 jar beetroot
  • 1 packet of mashed potatoes (for 3 servings)
  • 2 onions
  • 1 small chili pepper(s)
  • olive oil
  • Salt
  • Paprika powder
  • basil
  • 50 g cream cheese

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Volcano in the jungle

Slice the onions into rings and fry them in a large pan with a little olive oil. Add the baby peas and their juices to the pan. Add some chili powder, salt, basil, and paprika. Let the mixture simmer for about 10 minutes, until almost all the liquid has evaporated. In a bowl, pour about 50 ml of beetroot juice over the mashed potatoes. Then mix the mashed potatoes with plenty of hot water. Stir the beetroot pieces into the smooth, firm mashed potatoes. Mix the cream cheese with the peas. Pile the red mashed potatoes in the center of the plate and arrange the baby peas around them.

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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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