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Recipe details
Paprika potato rice-style bowl
A one-person bowl of finely grated potato, steamed until tender and then lightly crisped, seasoned with paprika and black pepper. Potato provides the rice-like base; no rice is used.
≈ 96 kcal/100 g · ≈ 329 kcal/serving
35 minEasyOther
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
potato, peeled300 g
cooking oil10 ml
water30 ml
salt2 g
black pepper0.5 g
dried paprika1 g
Cookware and utensils
Large skillet with lid
Box grater or food processor
Kitchen knife
Cutting board
Heatproof spatula
Colander
Directions
01
Grate the peeled potato into rice-sized pieces on the large holes of a box grater.
Products
potato, peeled — 300 g
Action
Grate
Time
5 min
Temperature
Room temperature
02
Rinse the grated potato in cold water in a colander.
Products
potato, peeled — 300 g; water — 30 ml
Action
Rinse
Time
1 min
Temperature
Cold water
03
Squeeze the potato dry with clean hands over the colander.
Products
potato, peeled — 300 g
Action
Squeeze
Time
2 min
Temperature
Room temperature
04
Heat the oil in the skillet over medium heat.
Products
cooking oil — 10 ml
Action
Heat
Time
2 min
Temperature
Medium heat, about 175°C / 350°F
05
Add the potato, salt, paprika, and pepper to the skillet.
Products
potato, peeled — 300 g; salt — 2 g; dried paprika — 1 g; black pepper — 0.5 g
Action
Add
Time
1 min
Temperature
Medium heat
06
Cover the skillet and steam the potato until tender.
Products
potato, peeled — 300 g
Action
Steam
Time
12 min
Temperature
Medium-low heat
07
Uncover the skillet and stir the potato until its edges are lightly crisp.
Products
potato, peeled — 300 g
Action
Stir-fry
Time
8 min
Temperature
Medium heat
08
Transfer the potato rice to a serving bowl.
Products
potato, peeled — 300 g
Action
Serve
Time
1 min
Temperature
Hot
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
