Fried potatoes with champignons
6 servings
60 minutes
Fried potatoes with mushrooms is a simple yet incredibly delicious dish of European cuisine that has become a favorite at home meals. Its roots trace back to traditional village recipes where the combination of potatoes and mushrooms provided heartiness and rich aroma. Potatoes fried to a crispy golden crust pair wonderfully with tender mushrooms that add a rich, earthy flavor to the dish. The added onion brings sweetness and depth, while spices highlight the natural harmony of the ingredients. This dish can be served as a standalone dinner or as a side to meat. It pairs beautifully with fresh herbs or sour cream, creating a cozy and warm atmosphere. Fried potatoes with mushrooms is an ideal choice for those who appreciate simple and rich flavors of home cooking.
1
We clean, chop the potatoes and place them in a heated pan, adding salt and pepper to taste. (I fry on high heat for a crust)
- Potato: 1 kg
- Salt: to taste
- Ground black pepper: to taste
2
Then we take the mushrooms, wash them, clean them, and cut them. We take another pan and place the mushrooms in it. (I use the second pan for the potatoes to fry well, without mushrooms).
- Fresh champignons: 800 g
3
We clean and chop the onion, add it to the mushrooms, salt and pepper. (a little, since we already salted the potatoes)
- Onion: 1 head
- Salt: to taste
- Ground black pepper: to taste
4
When the mushrooms are ready, add them to the potatoes and mix, fry for 5 minutes and turn off. (if the potatoes are ready)
- Fresh champignons: 800 g