Potato and mushroom pan

Name: Potato and mushroom pan
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 250 g Potatoes; 30 g streaky smoked bacon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 50 g Oyster mushrooms; 50 g Mushrooms; 2 Spring onions; 1 small stem rosemary; 1 Pepper panicle; 1 TABLESPOON Fresh cream

AUTHOR
Rachel Vazquez

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

250 g Potatoes
30 g streaky smoked bacon
1 TABLESPOON Oil
7-10 Tbsp Salt
50 g Oyster mushrooms
50 g Mushrooms
2 Spring onions
1 small stem rosemary
1 Pepper panicle
1 TABLESPOON Fresh cream

Directions

1
Peel, wash and quarter the potatoes. Cut bacon into small cubes. In a frying pan, leave to crisp, take out. Add oil to the bacon fat. Fry the potatoes for 10 minutes at medium heat, turning them over, and add a little salt.
2
In the meantime, clean and wash the mushrooms, possibly halve them. Clean, wash and cut spring onions into bite-sized pieces. Wash rosemary, chop leaves. Remove peppercorns from the panicle. Add prepared ingredients to the potatoes, season with salt again and fry for another 5-8 minutes.
3
Serve with a dash of crème fraîche and rendered bacon.