Potato pan with mushrooms

Name: Potato pan with mushrooms
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g waxy potatoes (e.g. Linda); 250 g Mushrooms; 150 g Oyster mushrooms; 2 Leek sticks (leek; approx. 400 g); 25 g Breakfast bacon in slices; 3 tablespoons (10 g each) Oil; 1 collar Marjoram; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 4 Eggs (size S)

AUTHOR
Billie Wagner

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g waxy potatoes (e.g. Linda)
250 g Mushrooms
150 g Oyster mushrooms
2 Leek sticks (leek; approx. 400 g)
25 g Breakfast bacon in slices
3 tablespoons (10 g each) Oil
1 collar Marjoram
7-10 Tbsp Salt
7-10 Tbsp black pepper
4 Eggs (size S)

Directions

1
Cook the potatoes in boiling water for about 20 minutes. Drain, rinse cold and peel. Let cool off. Clean the mushrooms and halve them according to size. Clean, wash and cut leek into rings. Cut bacon into pieces. Cut potatoes into slices.
2
Heat 2 tablespoons of oil in a large frying pan, fry the potatoes for about 5 minutes, turning them several times. Add mushrooms, bacon and leek and fry for another 5 minutes, turning several times. Wash the marjoram, dab dry and remove the leaves. Sprinkle over the pan and season with salt and pepper. Heat 1 tablespoon of oil in a frying pan. Beat the eggs, let them slide in and fry on low heat for 2-3 minutes. Serve the pan with the eggs