Fried potatoes with prawns, mushrooms and tomatoes

Name: Fried potatoes with prawns, mushrooms and tomatoes
Cook time: 25 min
Total time: 25 min
Yield: 3
Ingredients: 2 can(s) (; 4 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp coarse pepper; 250 g Mushrooms; 1 collar (approx. 125 g) Spring onions; 12 (approx. 120 g) ready-to-cook peeled shrimps; 100 g cherry tomatoes; 1/2 bunch Chives; 7-10 Tbsp flat leaf parsley

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 3

2 can(s) (
4 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp coarse pepper
250 g Mushrooms
1 collar (approx. 125 g) Spring onions
12 (approx. 120 g) ready-to-cook peeled shrimps
100 g cherry tomatoes
1/2 bunch Chives
7-10 Tbsp flat leaf parsley

Directions

1
Drain the potatoes on a sieve. Heat 3 tablespoons of oil in a frying pan and fry the potatoes for 12-15 minutes over medium heat until golden brown. Season with salt and pepper.
2
Clean the mushrooms, wash if necessary and cut in half. Clean, wash and cut spring onions into pieces. 5 minutes before the end of the cooking time add the mushrooms to the potatoes and fry them. Heat the rest of the oil in another pan and fry the prawns all around for 3-4 minutes.
3
Season with salt and pepper. Clean, wash and quarter the tomatoes. Shortly before the end of the cooking time, add the prawns and tomatoes to the potato pan. Wash the chives, dab dry and cut into small rolls.
4
Sprinkle over the potato pan and serve garnished with parsley as desired.