Potato pancakes with mushroom sauce

Description

Large potato pancake with the addition of bacon and creamy cheese mushroom sauce. Delicious, easy dinner! To cook very easy!

Ingredients

Potatoes

350 g
Onion
Bacon

4 piece
Flour

2 cup
Chicken egg

1 piece
Vegetable oil
Salt
Black pepper
Mushrooms

170 g
Cream cheese
Garlic
Milk

4 cup
Butter

Cooking

Products

6 min fry in hot oil chopped onions and bacon until onions are soft and begin to change color. Allow to cool.

While preparing roasting, peeled potatoes grate on a coarse grater. Put the grated potatoes in drushlag.

Potatoes in drushlag put the plate and push harder to squeeze out the juice.

Place pressed potatoes into a deep bowl, add onion, bacon, flour, lightly beaten (with a fork) egg, salt and pepper. Mix thoroughly and leave.

Mushrooms cut into plates and fry in oil about 4 minutes until soft.

In a grilled cheese, add pressed garlic. I had this cheese as in the photo. Delicate creamy cream cheese with herbs.

Add cheese with garlic in the frying pan to the mushrooms, sprinkle with salt and lightly stir to form a sauce. Keep warm or reheat before serving in a microwave.

On a heated with oil the pan, spread half of the potato dough and even out to make a large circular pancake. The same is done with remaining dough in another pan.

Fry on one side until Browning. Turn over to the other side and warmed on a slow fire under the lid until tender (approximately 10 minutes).

Served warm, watering sauce. Bon appetit! :)

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