Singles Dinner No. 19

Ingredients for 1 servings:

• 200 g potatoes, raw
• 4 mushrooms, brown
• Fat, for the pan
• Salt
• Black pepper, freshly ground
• chili flakes
• 3 m.-sized eggs
• 2 small spring onions
• 1 small shallot(s)
• 100 g natural yogurt, 3.5% fat, maybe a little more
• 1 tsp, heaped mustard (honey)
• Salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Mushroom fried potatoes with egg and leek salad and yogurt and mustard dressing

Boil the eggs hard and immediately place them in cold water to cool quickly. Pour the yogurt into a bowl. Clean the spring onions, halve them lengthwise, cut them into small slices/rolls, and add them to the yogurt. Peel the shallot, slice them first, then dice them finely, and add them to the bowl. Stir occasionally. Peel the eggs, quarter them, cut them into small pieces, and add them to the bowl. Add the mustard, stir everything in well, then season to taste and set aside. Heat the fat in a small pan over medium heat. Peel the potatoes, slice them first, then dice them finely, and add them to the pan. Season only after everything is cooked. Fry for about 10 minutes, turning frequently, until crispy. Clean the mushrooms, cut them into eighths, and after 10 minutes, add them to the potatoes. Immediately reduce the heat and cook the mushrooms for about 4-5 minutes, turning frequently. Turn off the heat, remove the pan from the heat, and season everything. If you like, sprinkle some fresh herbs over the mushroom potatoes. Now it’s ready to serve. I found this combination—once again created by chance from leftovers—to be truly delicious.