Summary

Ingredients

• 1 kg potato (s)
• salt
• 1 shallot (s)
• 125 g bacon (breakfast bacon)
• 1 egg (s)
• Clarified butter
• 2 spring onion (s)
• 300 g chanterelles
• 80 g cheese (Gruyère), rated
• salt
• pepper
• Grease for the tin

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Instructions

1. Peel and wash the potatoes and boil them in salted water for 20 minutes, not cut. Then let it cool down.
2. Finely dice shallots. Finely dice the bacon and leave it in a hot pan. Add shallots and fry with them. Coarsely grate the potatoes and add to the bacon mixture together with the egg. Salt and pepper. Fry 8 hash browns in hot clarified butter.
3. Currently preheat the oven to 220 ° C top / bottom heat or 200 ° C circulating air.
4. Wash and clean the chanterelles and cut the large mushrooms if necessary. Clean the spring onions and cut into rings. Fry both in clarified butter, season with salt and pepper.
5. Place the finished hash browns on a greased baking sheet. Spread the chanterelles and spring onions on top and sprinkle with cheese.
6. Baked in the oven until the cheese has melted. Serve immediately.