Potato Pancakes With Sautéed Mushrooms Recipe

Ingredients

For the Potato Pancakes: - 4 large potatoes, peeled and grated - 1 small onion, grated - 2 large eggs - 1/4 cup all-purpose flour - Salt and pepper to taste - 1/2 cup vegetable oil for frying For the Sautéed Mushrooms: - 2 cups mushrooms, sliced - 2 tablespoons butter - 1 garlic clove, minced - Salt and pepper to taste - Fresh parsley, chopped (for garnish)

Step 1: Prepare the Potato Mixture

After grating the potatoes, place them in a clean kitchen towel and squeeze out as much excess moisture as possible. In a large bowl, combine the grated potatoes, grated onion, eggs, flour, salt, and pepper. Mix until well combined.

Step 2: Fry the Potato Pancakes

Heat the vegetable oil in a large skillet over medium-high heat. Scoop about 1/4 cup of the potato mixture for each pancake and carefully place it in the hot oil. Flatten slightly with a spatula. Fry until golden brown and crispy on both sides, about 4-5 minutes per side. Transfer to a plate lined with paper towels to drain any excess oil.

Step 3: Sauté the Mushrooms

In another skillet, melt the butter over medium heat. Add the sliced mushrooms and garlic, cooking until the mushrooms are tender and browned, about 5-7 minutes. Season with salt and pepper to taste.

Step 4: Assemble and Serve

Serve the potato pancakes hot, topped with sautéed mushrooms and a sprinkle of fresh parsley. Enjoy!