Fried potatoes with corn, sugar snap peas, paprika and parsley

Name: Fried potatoes with corn, sugar snap peas, paprika and parsley
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg waxy potatoes; 200 g Sweet peas; 7-10 Tbsp Salt; 1 can(s) (212 ml) Vegetable corn; 250 g red pepper; 2-3 TABLESPOONS clarified butter; 4 Stem(s) Parsley; 7-10 Tbsp Pepper

AUTHOR
Harley Romero

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg waxy potatoes
200 g Sweet peas
7-10 Tbsp Salt
1 can(s) (212 ml) Vegetable corn
250 g red pepper
2-3 TABLESPOONS clarified butter
4 Stem(s) Parsley
7-10 Tbsp Pepper

Directions

1
Wash the potatoes and cook in plenty of boiling water for about 20 minutes. In the meantime, wash and clean the sugar snap peas and cook in boiling salted water for about 3 minutes. Remove and rinse with cold water.
2
Drain the corn in a sieve. Clean, wash and cut the peppers into pieces. Rinse potatoes under cold water, drain and peel. Cut potatoes into slices.
3
Heat clarified butter in a large frying pan. Fry the potatoes for about 10 minutes while turning. Add bell peppers, sugar snap peas and corn and fry for another 3-4 minutes. Wash parsley and dab dry.
4
Pluck off the leaves and cut them finely. Season the fried potatoes with salt and pepper. Fold in parsley.