Quick potato and onion pan

Name: Quick potato and onion pan
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 750 g baby potatoes; 250 g Mushrooms; 50 g Bacon; 1 TABLESPOON Oil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TABLESPOON Tomato paste; 3/4 l clear broth (instant); 1 Bag of onion soup gourmet style (yields 0.75 l); 1 TABLESPOON Sage leaves; 40 g sliced parmesan cheese

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

750 g baby potatoes
250 g Mushrooms
50 g Bacon
1 TABLESPOON Oil
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TABLESPOON Tomato paste
3/4 l clear broth (instant)
1 Bag of onion soup gourmet style (yields 0.75 l)
1 TABLESPOON Sage leaves
40 g sliced parmesan cheese

Directions

1
Peel and wash the potatoes. Clean, wash and halve the mushrooms. Cut bacon into pieces and fry until crispy, then put aside. Heat oil in the bacon fat. Fry the potatoes and mushrooms for 5 minutes, turning them over. Season with salt and pepper.
2
Stir in tomato paste. Deglaze with stock, bring to the boil and stir in soup powder. Cook at medium heat for another 10 minutes. Fold in sage. Add bacon again. Serve sprinkled with parmesan