Potato Pancakes with Mushroom Sauce and Fried Egg

Number of servings:

Preparation time:

30 minutes

Ingredients

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Potato Pancakes:

3 medium potatoes (approx. 400 g)
1 small onion, finely chopped or grated
1 egg
2 tbsp all-purpose flour
salt and freshly ground black pepper
oil for frying

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Mushroom Sauce:

200 g button mushrooms or mixed mushrooms
1 small onion, finely chopped
1 garlic clove, finely chopped
100 ml cream (18% or 30%)
salt and freshly ground black pepper
chopped fresh parsley

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Extras:

1 egg (for frying)
toasted pumpkin seeds (optional, for topping)
a drizzle of olive oil or cooking oil for finishing

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Preparing

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1. Potato Pancakes: Peel and finely grate the potatoes. Squeeze out excess liquid. Add the onion, egg, flour, salt, and pepper, and mix well. Heat oil in a pan and fry 3 pancakes until golden brown on both sides. Transfer to a paper towel to drain excess oil.

2. Mushroom Sauce: In the same pan, sauté the onion until translucent. Add the garlic and mushrooms, cooking until the liquid evaporates and they lightly brown. Pour in the cream, season with salt and pepper, and simmer for a few minutes until the sauce thickens. Finish with chopped parsley.

3. Fried Egg: In a separate pan, fry the egg until the whites are set but the yolk remains runny.

4. Assembly: Place one pancake on a plate, top with a portion of mushroom sauce, cover with a second pancake, and add more sauce. Place the third pancake on top and finish with the fried egg.

5. Finishing: Drizzle lightly with olive oil, sprinkle with pumpkin seeds and fresh parsley.

6. Serve immediately, best enjoyed warm.

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