Pan‑fried Potatoes with Mushrooms
Try the pan‑fried potatoes with mushrooms from Spoonsparrow – it satisfies not only vegetarians.
Ingredients
- 750 g waxy potatoes
- 1 tsp Caraway seeds
- 1 bunch spring onions
- 500 g mushrooms
- 3 tbsp olive oil
- Salt
- black pepper (freshly ground)
Instructions
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1.
Wash the potatoes and simmer them in salted water with caraway for about 25 minutes.
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2.
Clean and wash the spring onions; finely chop the white and light green parts, cut the green parts into rings.
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3.
Clean the mushrooms, optionally halve them, leaving small ones whole.
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4.
Sauté the mushrooms with the chopped spring onions in 2 Tbsp olive oil in a pan. Remove from the pan and keep warm.
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5.
Drain the potatoes, let them cool slightly, peel and slice them. Heat the remaining olive oil in the pan and fry the potato slices until crisp. Mix in the mushroom‑spring onion mixture and green onion rings, season with salt and pepper, reheat briefly, and serve on preheated plates.
