Colorful Pan-Fried Potatoes with Onion and Carrot

Cooking method

1. Step 1:

   

   You'll need potatoes, onion, carrot, and vegetable oil — plus salt to taste. (Oops, the salt snuck out of the photo!)

2. Step 2:

   

   First, wash the potatoes and set them to boil in their skins. If you make this dish often, you can boil the potatoes ahead — the evening before, say — which cuts the cooking time almost in half. While the potatoes cook, let's keep going.

3. Step 3:

   

   Peel the onion and carrot.

4. Step 4:

   

   Now take a skillet and grate the carrot on a coarse grater straight into it. Add the vegetable oil and set it over the lowest heat. The carrot should brown just a little. By now the potatoes are probably done — drain and let them cool.

5. Step 5:

   

   Coarsely chop the onion and add it to the skillet with the carrot.

6. Step 6:

   

   Stir the onion and carrot together and leave them over low heat.

7. Step 7:

   

   The potatoes have cooled (or nearly), so peel them. While you're at it, give the onion and carrot a stir. And if the potatoes are a touch underdone, no worries — they'll finish cooking in the skillet.

8. Step 8:

   

   Now cut the potatoes into rough chunks straight into the skillet with the onion and carrot, then stir everything together and salt to taste. Cook over medium heat for 5 to 7 minutes, stirring now and then. As you can see in the photo, I just cut the whole potatoes into roughly equal, irregular pieces.

9. Step 9:

   

   The colorful potatoes are ready — time to dig in. Enjoy, everyone!