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Fried potato and mushroom pan

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Ingredients for 4 servings:

  • 1 ½ kg potatoes
  • 300 g mushrooms
  • 2 spring onions
  • 1 small bunch of parsley
  • 4 m.-sized eggs
  • some salt and pepper
  • Oil for frying

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

vegetarian

Peel the potatoes and dice them fairly finely. Slice the spring onions into rings. Clean and quarter the mushrooms. Chop the parsley. Heat a pan with the oil and fry the potatoes for about 15 minutes. Turn them occasionally, otherwise they will become mushy. When the potatoes are nice and crispy, reduce the heat slightly, add the mushrooms and onions, and fry for about 5 minutes. Check that the potatoes are tender (they should be tender after about 20 minutes). Finally, crack in the eggs, let them set slightly, and then toss to coat. Season to taste with the chopped parsley and plenty of salt and pepper.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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