Quick Stir-Fried Shredded Potatoes: Speedy Side Dish
Lightning-Fast Stir-Fried Shredded Potatoes (Vegetable Stir-Fry Side Dish) Loved by All
This is a simple yet flavorful vegetable dish made with common ingredients that both children and adults will love. It’s a super-speedy side dish option. Enjoy this incredibly quick and delicious recipe that comes together in about 10 minutes total cooking time!
Main Ingredients
- 1 large potato
- 1/4 large onion
- 1 Korean chili pepper (optional)
Seasoning & Others
- 1/3 tsp salt
- Pinch of black pepper
- 1 Tbsp cooking oil
- 1/3 tsp salt
- Pinch of black pepper
- 1 Tbsp cooking oil
Cooking Instructions
Step 1
Begin by peeling and thoroughly washing the potato and onion. Wash the Korean chili pepper as well.
Step 2
Shred the potato into slightly thick strips, about 0.5cm thick. If you’re not comfortable with knife skills, feel free to use a mandoline slicer for safety. Be careful not to cut your fingers.
Step 3
Place the shredded potatoes in a bowl of cold water for about 5 minutes to remove excess starch. This step helps prevent the potato shreds from sticking together and results in a cleaner texture when stir-fried.
Step 4
Thinly slice the Korean chili pepper on an angle. If making this for children or prefer no spice, omit the chili pepper or remove the seeds thoroughly. Slice the onion into similar-sized shreds as the potato.
Step 5
Rinse the potato shreds a couple more times under cold water, then drain them thoroughly in a colander. Ensuring the potatoes are well-drained is important to prevent oil splattering during cooking.
Step 6
Heat 1 tablespoon of cooking oil in a pan over medium heat.
Step 7
Add the drained potato shreds to the pan and stir-fry over medium heat. Stir occasionally to prevent sticking.
Step 8
Once the potatoes are about halfway cooked and turning translucent, add the sliced onion. The onion will add a lovely sweetness as it cooks with the potatoes.
Step 9
When the onion begins to soften and turn translucent, season with 1/3 teaspoon of salt and a pinch of black pepper. It’s best to season lightly to allow the natural sweetness of the vegetables to shine through.
Step 10
When the potatoes are fully tender and cooked through, add the sliced Korean chili pepper. Avoid overcooking after adding the chili.
Step 11
Increase the heat to high and stir-fry for about 30 seconds, just until the chili pepper’s color is vibrant and it’s slightly softened. Serve immediately while hot for the best flavor and texture. Enjoy your delicious stir-fried shredded potatoes!
