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Several things can affect the taste quality of fried spring potatoes with cheese and nori seaweed, start from the type of ingredients, next selection of fresh and good ingredients until how to process and serve. No need dizzy guys if want to prepare fried spring potatoes with cheese and nori seaweed good as long as you know the trick then this dish is can be a treat that is very special.

Ingredients and seasonings used in make

1. Prepare 500 grams New potatoes (small ones if possible)
2. Take 1 Vegetable oil
3. Use For the sauce:
4. Take 200 ml Water
5. Prepare 1 tsp Soup stock granules
6. Prepare 1 tbsp Sake
7. Prepare 1 pinch Sugar
8. Prepare 2 pinch Salt
9. Use 1 tsp Katakuriko
10. Prepare The toppings:
11. Use 1 Aonori
12. Prepare 1 Parmesan cheese
13. Prepare 1 Pepper

Use scissors to snip the sushi nori into fine strips. Sprinkle the nori over the potatoes and cover the pan. Sprinkle with the chives and serve immediately. Add onions, garlic, salt and pepper to taste, and continue to cook over low heat, until potatoes are almost cooked, turning often.

Instructions to cook Fried Spring Potatoes with Cheese and Nori Seaweed:

1. Wash the new potatoes well. On a heatproof dish with the skins on, cover with plastic wrap and microwave for 10 minutes.
2. Dry the potatoes well with paper towels.
3. In a pan, heat the potatoes in enough oil so that the potatoes are immersed in 1cm of oil. Set the heat to medium.
4. Fry the potatoes while rolling them around for 4-5 minutes until browned. Drain the oil well with paper towels.
5. Put the sauce ingredients in a small pot over medium heat, and boil while stirring until thickened. Coat the cooked new potatoes.
6. Transfer the potatoes and the sauce to a serving plate. Top with aonori seaweed powder, grated Parmesan cheese, and pepper.
7. Done and ready to serve!

Remove cover, and continue cooking, until well browned, and slightly crisped. Add Velveeta cheese slices, put cover back on. Heat bacon grease over medium heat and stir in butter. Cover pan and cook, stirring occasionally, until potatoes are golden brown. Crack eggs on top of potatoes and stir gently to combine.

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