Roast potatoes with bacon and mushrooms

Ingredients for 2 servings:

• 5 m.-sized potatoes, mainly waxy
• 1 small onion(s)
• 7 m.-large mushrooms
• 100 g smoked bacon
• 1 tbsp olive oil
• ½ tsp caraway seeds
• 1 pinch of salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

quick and easy lunch to use up leftovers.

Wash, peel, and thinly slice the raw potatoes. Finely dice the onion and bacon. Cut the mushrooms into slices about 5 mm thick. Heat the oil in a medium-sized pan until very hot, distribute the potatoes evenly, and fry without turning for about 2 minutes, until the potatoes have a golden brown crust. Reduce the heat to medium, turn the potatoes over, and sprinkle with bacon, onions, and caraway seeds. Then put the lid on the pan. After another 10 minutes, mix the potatoes and other ingredients thoroughly, sprinkle with the mushrooms, and close the lid again. Reduce the heat to the lower third. After another 5 minutes, check whether the potatoes are cooked through. If not, turn the potatoes over and cook for another 5 minutes with the lid on. Season with salt again before serving.