Summary

Ingredients

• 200 g potato (s), raw
• 4 mushrooms, brown
• Fat, for the pan
• salt
• Black pepper from the mill
• Chilli flakes

For the salad:

• 3 egg (s)
• 2 small spring onions
• 1 small shallot (s)
• 100 g natural yohurt, 3.5% fat, possibly a little more
• 1 teaspoon, heaped mustard (honey)
• salt
• Black pepper from the mill

Print Recipe Pin Recipe

Instructions

1. Hard-boil the eggs and immediately place them in cold water so that they cool down quickly.
2. Pour the yogurt into a bowl. Clean the spring onions, halve lengthways, cut into small slices / rolls and add to the yoghurt. Peel the shallot, first cut into slices, then into small cubes and add. Stir in between.
3. Peel the eggs, quarter them, cut into small pieces and place in the bowl, add the mustard, stir everything in well, then season to taste and set aside.
4. Heat the fat in a small pan on medium heat.
5. Peel the potatoes, cut them first into slices, then into small cubes and add to the pan. Seasoning is only done after everything has been cooked. Fry for about 10 minutes until crispy, turning frequently.
6. Clean the mushrooms, cut eighths and add to the potatoes after 10 minutes. Immediately reduce the heat and fry the mushrooms for about 4-5 minutes, turning.
7. Turn off the heat, pull the pan off the stove and season everything. If you like, sprinkle a few fresh herbs over the mushroom potatoes.
8. Now it can be served.
9. This combination - again created by chance from leftovers - I found really delicious.