Vanilla Potato Corn Kernels

Name: Vanilla Potato Corn Kernels
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 3 pcs Long potatoes; 75g bacon; 1/8 onion; 1/2 cup corn; 1/2 cup Haricot vert; 1 teaspoon salt; 1/2 teaspoon Sugar; 1/2 teaspoon Rosemary; 1/2 teaspoon Basil; 1/2 teaspoon Thyme; 1/2 teaspoon black pepper powder

by rosejyy2000

4.7 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

After learning Chef John’s fried potato diced, today he changed the potherb mustard into corn and green peas based on his original recipe. The seasoning is basically the same and the same is also delicious. "

Vanilla Potato Corn Kernels

1. Wash the potato chips to wash off the starch, filter the water, cut the bacon, use a medium-low heat to force the bacon out of the oil, set it aside, and leave the oil at the bottom of the pot;

2. Spread the diced potatoes in a pan over medium heat. Slowly roast the diced potatoes on one side until golden, then turn them with a spatula, and continue to fry. Roast the diced potatoes until golden brown, set aside, and leave the oil in the bottom of the pan;

3. Stir-fry the green beans and corn until cooked, set aside;

4. Put a little vegetable oil or butter in the pot, add onion diced, and sauté;

5. Pour in potatoes, green beans and corn kernels, sprinkle in black pepper powder, salt and sugar, pour in rosemary, basil and thyme, and mix well;

6. Pour in the bacon cubes, stir-fry evenly and serve.

Tips:
1. Potatoes can also be combined with many vegetables and meat, such as minced meat and sausage pieces;

2. Potatoes and rosemary are good friends. Adding rosemary to potatoes will make it more fragrant. Unless you don't like rosemary, just leave it out.