Potato Cutlets with Mushrooms

by Editorial Staff

Delicious cutlets-pancakes from boiled potatoes in their skins with the addition of fried mushrooms and herbs.

Summary

Course	Side Dish
Cuisine	Eastern European

Ingredients

Potatoes – 500 g
Champignon mushrooms – 500 g
Green onions – 2 pcs.
Fresh dill – 5-10 g
Eggs – 2 pcs.
Salt – 0.5 teaspoon (taste)
Ground black pepper – to taste
Vegetable oil – for frying

Instructions

Boil the potatoes in their skins until tender. Wash the mushrooms and cut into small cubes.
Finely chop green onions and dill.
Fry mushrooms in vegetable oil until golden brown.
Drain the water from the finished potatoes, cool the tubers, and then peel and cut into 2-4 pieces.
Mash the potatoes with a potato grinder.
Add eggs, fried mushrooms, spices and chopped herbs to the potatoes.
Mix well.
From the potato mass, you can form potato cutlets with mushrooms with your hands, oiled with oil, and put on a preheated oiled frying pan. But I took a lot with a spoon and laid out such “rough” pancakes (the shape did not affect the taste of the finished potato cutlets :)).
Fry the potato pancakes (cutlets) over medium heat until golden on both sides. Serve ready-made potato cutlets with mushrooms immediately.

Bon appetit!

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.