Another recipe from Alice’s Cook Book. If you dont have porcini mushrooms you can use other mushrooms.
Ingredients
- Garlic and Herb Oil ( or Olive Oil)
- 350 g potatoes scrubbed and cut into small cubes
- 2 large handfuls fresh porcini mushrooms sliced
- 2-4 fresh free range eggs
Servings:
Instructions
- Put a large frying pan over a medium high flame and add enough of the oil to cover the base of the pan. Tip in the potatoes and stir to coat. Cover with a lid , reduce heat and cook gently for 15-20 minutes, stirring from time to time.
- When the potatoes are quite tender uncover the pan, increase the heat and saute until golden all over. Tip on a plate.
- Add a little more oil to the pan as needed and add the mushrooms. Leave to cook for 3-4 minutes until golden, then push to the side of the pan and crack in the eggs. Cook until done to your liking, then transfer the eggs to the plates.
- Return the potatoes to the pan and quickly heat through with the mushrooms. Season to taste and serve alongside the eggs.
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