Potato pancake with tomato sauce

Name: Potato pancake with tomato sauce
Cook time: 30 min
Total time: 30 min
Yield: 2
Ingredients: 1 small onion; 1 Garlic clove; 1 TABLESPOON Olive oil; 1 package (250 g) chunky tomatoes with herbs; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; some stem(s) Oregano; 100 g Mushrooms; 3 Spring onions; 1 pack of Potato pancake with herbs and fried onions; 1/4 l Milk; 50 g streaky smoked bacon; 7-10 Tbsp cherry tomatoes

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 2

1 small onion
1 Garlic clove
1 TABLESPOON Olive oil
1 package (250 g) chunky tomatoes with herbs
7-10 Tbsp Salt
7-10 Tbsp Pepper
some stem(s) Oregano
100 g Mushrooms
3 Spring onions
1 pack of Potato pancake with herbs and fried onions
1/4 l Milk
50 g streaky smoked bacon
7-10 Tbsp cherry tomatoes

Directions

1
Peel and finely dice the onion and garlic. Fry both in hot oil. Add the tomato pieces and simmer for about 10 minutes. Wash the oregano, dab dry and chop the leaves finely, except for a few for garnishing. Season tomato sauce with salt, pepper and oregano.
2
Wash and clean the mushrooms and cut them into thin slices. Clean and wash spring onions and cut them into rings except for one. Mix the powder for potato pancake and milk and let it swell for 2 minutes. Cut the bacon into strips and fry until crispy in a large pan without fat. Add mushrooms and spring onions and fry briefly. Add the potato and pancake mixture and spread evenly. Bake at medium heat until golden brown, turn and tear into pieces with two forks. Fry briefly more. Serve the tomato sauce with the pancake.
3
Add mushrooms and spring onions and fry briefly. Add the potato and pancake mixture and spread evenly. Bake at medium heat until golden brown, turn and tear into pieces with two forks. Fry briefly more. Serve the tomato sauce with the pancake. Garnish with oregano, the remaining spring onion and cherry tomatoes