Potato Pancakes with mushroom cream
Crispy potato pancakes with creamy mushroom sour cream are a real treat for all lovers of savory cuisine.
Ingredients
For 1 person:
- 1 pack of Pahmeyer potato pancakes (300 g each)
- 1 onion
- 4 spring onion stalks
- 250 g brown mushrooms
- 2 tbsp olive oil
- 200 g fresh sour cream
- some salt, pepper
- 1 tbsp chopped fresh parsley
Preparation
- Peel and finely dice the onion.
- Wash and clean the spring onion and cut into rings.
- Clean and quarter the mushrooms.
- Heat 1 tbsp oil in a pan, sauté the diced onion, add the spring onion rings and mushrooms, fry over a medium heat.
- Allow to cool slightly, add the sour cream, stir and season with salt and pepper.
- Prepare the potato pancakes according to the packet instructions.
- Place the potato pancakes hot on 2 plates, serve with mushroom sour cream and sprinkle with parsley.
