Potato casserole is something I have to eat every now and then. Small chunks of potatoes release their softness more easily, and the freshness of the ham and the savory flavors of the various sauces completely soak in.
It’s a great way to get the most out of your rice, but it’s also a great way to get the most out of your potatoes.
Pixian bean paste
light soy sauce
dark soy sauce
How to make [Rice Cooker Potato and Ham Stew]
1 potato cut into hobs and soaked in water for later use, 80g ham cut into small pieces for later use.
*Soak the potatoes in water to prevent oxidation, just drain the water before going into the pan.
Pour some oil into the pan, add the potatoes and fry them until the edges are slightly golden brown.
Add 1 teaspoon of chopped garlic and 1 teaspoon of chopped onion, add 1 teaspoon of PI county bean paste, stir fry the red oil, then add 2 teaspoons of light soy sauce and 1 teaspoon of dark soy sauce, stir fry for more fragrance, turn off the heat, add the fried potatoes and ham and stir fry evenly.
Pour 200g of rice (about 1 small bowl) into the rice cooker, add the fried potatoes and ham, pour in about 200ml of water, cover with a lid and press the cook button (about 30 minutes).
When the rice cooker has finished its work, toss well, serve, sprinkle with spring onions and the potato and ham casserole is complete!