INGREDIENTS
- Ingredients: Three huge potatoes
- Two egg
- Oh one onion
- One red bell pepper
- One salt spoonful
- I pinch of marjoram
- One dash of nutmeg.
- Grind one pinch of red pepper.
- Two teaspoons of oil
INSTRUCTIONS
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1st Step: Get the potatoes ready
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Grinate the potatoes coarsely after peeling them.
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To a big bowl, add the shredded potatoes and cover with water. Hand mix well and lay aside.
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Second, get ready the onion and pepper mixture.
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Cut the onion into dices.
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Cut the red pepper into chunks and wash it well, taking off the stems and seeds.
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To a pan set over medium heat, add the oil. After heated through, add the chopped onion and simmer for three to four minutes.
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Stir thoroughly the chopped red pepper into the pan. After simmering for five to seven minutes, take off the heat.
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Make the Potato Mixture in Step 3.
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Pour the shredded potatoes’ water out, then use your hands to squeeze out any last bits. Put the potatoes into a basin.
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To the potato bowl add the eggs, salt, black pepper, nutmeg, and marjoram. Combine by vigorously swirling.
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Putting everything together and baking
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Set your oven to 180 degrees Celsius, or 350 degrees Fahrenheit.
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Give a baking dish a quick oiling.
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Spoon the potato mixture equally into the baking dish.
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Evenly spoon the onion and pepper mixture over the potatoes.
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If you want, grate cheese over the dish.
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The potatoes should be cooked through and the top should be golden brown after 50 minutes in the preheated oven.