Ingredients
- 4 tablespoons olive oil, divided
- 700 g waxy potatoes, cooked the day before, peeled, and thinly sliced (about 5mm thick)
- 1 small yellow onion, finely diced
- 50 g smoked bacon, diced
- 200 g Chanterelle mushrooms, cleaned and trimmed
- Sea salt and freshly ground pepper, to taste
- 4 tablespoons freshly chopped dill
Instructions
- Prepare the Potatoes: Boil the potatoes the day before until they are just cooked through but still firm when pierced with a knife. Drain and let them cool completely before refrigerating overnight. The next day, peel the potatoes and slice them into thin rounds, about 5mm thick.
- Prepare the Mushrooms: Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the mushrooms and sauté for about 5 minutes, or until tender and lightly browned. Transfer to a plate and set aside.
- Cook the Potatoes: In a large skillet (Ø 32 cm or two skillets for better crispiness), heat the remaining 3 tablespoons of olive oil over medium heat. Add the sliced potatoes, spreading them out in an even layer. Cook for about 10 minutes, turning occasionally, until the potatoes are golden brown.
- Add Onion and Bacon: Add the diced onion and smoked bacon to the skillet. Cook for about 5 minutes, or until the onion becomes translucent.
- Combine with Mushrooms: Return the cooked Chanterelle mushrooms to the skillet with the potatoes, onion, and bacon. Cook for another 3-5 minutes, stirring occasionally to combine and heat everything through.
- Season and Garnish: Season the mixture with salt and pepper to taste. Remove from heat and sprinkle the fresh chopped dill over the pan-fried potatoes and mushrooms. Gently toss to distribute the dill evenly.
- Serve: Serve the Fried Chanterelle Mushrooms and Potatoes hot, garnished with additional dill if desired. Enjoy!
Nutrition
Notes
- Make sure not to overcrowd the skillet when frying the potatoes to ensure even crisping. Using a cast-iron skillet can also enhance the overall texture and flavour of the dish.
- I use organic pork belly, raw, smoked, and diced from Packlhof. You can find it at the organic supermarket (not a paid advertisement).
Instructions for Preparing with Raw Potatoes:
I love making this recipe with raw potatoes because it’s quick to prep and doesn’t require planning ahead. It takes a bit longer to cook, but the flavours meld perfectly as the mushrooms and potatoes cook together. Simple, easy, and just as delicious!- Prepare the Potatoes: In a large heavy-bottomed or cast-iron skillet, heat 3-4 tablespoons of olive oil over medium to medium-high heat. Add the sliced raw potatoes, season with a little salt and pepper. Cook the potatoes, turning occasionally, for about 20-25 minutes, or until they are golden brown and crispy on the outside and tender on the inside. Allow the potatoes to sit undisturbed for a few minutes at a time to develop a crispy crust before turning.
- Add the Onion and Bacon: Once the potatoes are nearly done, add the diced onion and smoked bacon to the skillet. Cook for 5 minutes, or until the onion becomes translucent and the bacon is slightly crispy.
- Add the Raw Mushrooms: Once the onions and bacon are cooked, add the cleaned and trimmed Chanterelle mushrooms directly to the skillet. Stir them in with the potatoes, onions, and bacon, and cook for an additional 3-5 minutes. The mushrooms will release some moisture but will cook down and brown slightly.
- Season and Garnish: Adjust the seasoning with additional salt and pepper to taste. Remove from heat and sprinkle the fresh chopped dill over the fried potatoes and mushrooms. Gently toss to distribute the dill evenly.