Ingredients:
1 large beet
1 large carrot
3 large potatoes
4 eggs
1 onion
1 can of corn
chicken breast (optional)
salt, black pepper
mayonnaise
Boil the beet, carrot, and eggs until cooked through. Dice them into small cubes. Chop the onion into small pieces as well.
Peel the potatoes, grate them using a coarse grater, and soak them in cold water. In a skillet, heat a little oil and fry the grated potatoes. To do this, squeeze out the excess water well, then place 2-3 tablespoons of the grated potatoes in the skillet, spreading them into a thin layer. Once they are golden brown on one side, flip them over to cook the other side. After frying, transfer them to a plate to drain any excess oil.
Combine the diced vegetables, fried potatoes, and canned corn. Season with salt and pepper. Dress with mayonnaise.
You can also add boiled and diced chicken breast to this salad for extra flavor. However, during Lent, we prepare it without meat, although it won’t be a fully meatless dish due to the eggs.
