Potato pan with mushrooms, shallots and bacon

Name: Potato pan with mushrooms, shallots and bacon
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 800 g small, new potatoes (mainly waxy); 200 g Shallots; 500 g Mushrooms; 1 sprig of rosemary; 3 Stem(s) Thyme; 1/2 potty Sage; 2 stem(s) Oregano; 1/2 potty Basil; 7-10 Tbsp (alternatively 1-2 teaspoons dried herbs of Provençe); 40 g Breakfast bacon in thin slices (approx. 10 slices); 2-3 TABLESPOONS Oil; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 125 g Garlic crème fraîche

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

800 g small, new potatoes (mainly waxy)
200 g Shallots
500 g Mushrooms
1 sprig of rosemary
3 Stem(s) Thyme
1/2 potty Sage
2 stem(s) Oregano
1/2 potty Basil
7-10 Tbsp (alternatively 1-2 teaspoons dried herbs of Provençe)
40 g Breakfast bacon in thin slices (approx. 10 slices)
2-3 TABLESPOONS Oil
7-10 Tbsp Salt
7-10 Tbsp black pepper
125 g Garlic crème fraîche

Directions

1
Wash the potatoes, brush them well and, depending on their size, leave them whole or halve them. Cook in plenty of boiling water for 10-15 minutes. Peel shallots and, depending on size, possibly halve them. Clean the mushrooms and cut into thick slices. Wash the herbs, dab dry and chop. Pour potatoes on a sieve and let them drain. Leave bacon in a pan until crispy and take it out. Put oil into the hot pan. Fry potatoes, shallots and mushrooms until light brown, turning them over. Shortly before the end of the frying time fold in herbs and season with salt and pepper. Add bacon again and serve with garlic crème fraîche
2
little bowls: ASA
3
Pan: Cousances