Fried potatoes with mushrooms

Ingredients

1 onion;
a few tablespoons of vegetable oil;
500 g of mushrooms;
1 kg of potatoes;
salt - to taste;
ground black pepper - to taste;
1 bunch of dill.

Preparation

Cut the onion into small cubes and fry in a frying pan with hot oil. When it becomes golden, add the mushrooms, cut into large cubes or plates.

Fry the mixture on medium heat without a lid, stirring occasionally, until the mushrooms evaporate the liquid and they do not lighten. Transfer the contents of the frying pan to the plate.

Slice the potatoes with the same large brusochkami. Pour them in a few minutes with cold water, then rinse well. Transfer the blocks on a paper towel and dry it - so the potatoes will not fall apart when frying.

Preheat a few more spoons of oil in a frying pan. Put the potatoes in there and fry about 20 minutes before a ruddy crust, without covering the lid. From inside, the potatoes should become soft. Do not mix it too often to cook it.

When the potatoes are almost ready, lay mushrooms with onion. Add salt, pepper and finely chopped dill. Stir gently and fry for a few more minutes.

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