Recipe: Delicious Potato and vegetable egg sauce

Potato and vegetable egg sauce. How to make potatoes 🥔 and egg sauce. Hope you enjoy this video and subscribe. You can also follow us on instagram @kamsyhomemade_foods.

Cook and stir until the sauce is evenly coated over the vegetables. Sliced potatoes are layered with hard-boiled eggs and baked in a rich sour cream sauce. Eggs and Potatoes with a homemade tomato simmer sauce, kale, potatoes, eggs, and creamy baked with potatoes and Gruyere cheese. poached in spicy tomato sauce with pan-fried potatoes LIKE Add the garlic, salt, two teaspoons of the ancho chili powder, vegetable broth, and tomatoes. You can have Potato and vegetable egg sauce using 9 ingredients and 4 steps. Here is how you cook it.

Ingredients of Potato and vegetable egg sauce

1. Prepare of Potato.
2. It's of Vegetable (green).
3. You need of Egg.
4. You need of Pepper.
5. It's of Fresh tomatoes.
6. It's of Onion.
7. Prepare of Vegetable oil.
8. Prepare of Seasoning and salt.
9. Prepare of Crayfish.

Potato Dishes Vegetable Dishes Food Dishes Vegetable Recipes Vegetarian Recipes Cooking Recipes Healthy Recipes Healthy Food Fast Recipes. This is a healthy delicious dish which my kids will not rejected as all their favourite ingredients are used, tofu, prawn. Egg Foo Young is a Chinese egg omelette filled with vegetables and meat, smothered in a Chinese sauce. Quick & easy Chinese recipe made for using leftovers!

Potato and vegetable egg sauce instructions

1. Peal potato, and put on fire.
2. Chop vegetable.
3. Slice tomatoes And onions, blend pepper and crayfish.
4. Heat pot and add vegetable oil allow it to hot then add onions blended pepper and crayfish, tomatoes add seasoning, and allow it to cook when it dries then you add egg and vegetable all it to cook for 2 minutes then you bring down.

Egg Foo Young can be made with almost any vegetables and proteins because it's a recipe that evolved as a way to use up leftovers. Garden Egg Sauce qualifies as the best sauce for boiled white puna yam. Fry with a tasteless and odourless vegetable oil if you will use it to eat boiled white rice or boiled potatoes. Brush Pastry rim with beaten egg or water. Roll pastry up on the rolling pin to lift it (as described in 'Rolling out Shortcrust Pastry' section) and gently unroll it over the pie dish.