Pan‑fried Potatoes with Mushrooms, Fennel and Egg

Ingredients

• 600 g waxy potatoes
• 1 bulb fennel
• 1 onion
• 250 g white button mushrooms
• 4 tbsp plant oil
• Salt
• ground pepper (freshly ground)
• 1 Tbsp wild fennel seeds
• 4 eggs
• 12 Tbsp chopped fennel fronds

Instructions

1. 1.

   Peel, wash and thinly slice the potatoes. Clean, halve the fennel bulb, trim the core and cut the fennel into fine strips. Peel and finely dice the onion. Clean the mushrooms and slice them thinly. Heat 2 Tbsp oil in a pan and sauté the potato slices, turning occasionally, for 5–7 minutes.

2. 2.

   Add the fennel, onion and mushrooms and cook for another 4–6 minutes. Season with salt, pepper and fennel seeds. In a second pan heat the remaining oil and crack the eggs into it. Fry to sunny‑side up and serve together with the pan‑fried potatoes on preheated plates, sprinkled with chopped fennel fronds.