Pan‑fried Potatoes with Vegetables and Mushrooms
Pan‑fried potatoes with vegetables and mushrooms is a recipe featuring fresh ingredients from the root vegetable category. Try this and other recipes from Spoonsparrow!
Ingredients
- 700 g peeled potatoes (peeled)
- 1 red bell pepper
- 250 g Mushrooms
- 1 apple
- 3 spring onions
- 100 g diced bacon
- 1 small onion (finely chopped)
- butter‑clarified butter
- Salt
- freshly ground black pepper
Instructions
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1.
Wash the bell pepper, halve it, remove seeds and cut into small cubes. Trim the spring onions and slice into thin rings. Halve the apple without peeling, remove seeds and cut into small pieces. Slice the potatoes. Clean the mushrooms and slice them.
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2.
Heat 1 Tbsp clarified butter in a large pan and sauté the bell pepper cubes for 4‑5 minutes over medium heat while stirring. Add the spring onions and mushrooms and continue to sauté. Add the apple pieces and cook for another 2‑3 minutes. Transfer the contents of the pan to a bowl and keep warm.
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3.
Add another Tbsp clarified butter to the pan and fry the potatoes together with the bacon over high heat until golden brown. Add the warmed vegetables and stir-fry for about 1 minute. Season with salt and pepper and serve hot.
