Quick potato and onion pan

AUTHOR
Diane Archer
DIFFICULTY
easy
RATING
3 4
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 750 g baby potatoes
  • 250 g Mushrooms
  • 50 g Bacon
  • 1 TABLESPOON Oil
  • 7-10 Tbsp Salt
  • 7-10 Tbsp Pepper
  • 1 TABLESPOON Tomato paste
  • 3/4 l clear broth (instant)
  • 1 Bag of onion soup gourmet style (yields 0.75 l)
  • 1 TABLESPOON Sage leaves
  • 40 g sliced parmesan cheese

Directions

  1. 1

    Peel and wash the potatoes. Clean, wash and halve the mushrooms. Cut bacon into pieces and fry until crispy, then put aside. Heat oil in the bacon fat. Fry the potatoes and mushrooms for 5 minutes, turning them over. Season with salt and pepper.

  2. 2

    Stir in tomato paste. Deglaze with stock, bring to the boil and stir in soup powder. Cook at medium heat for another 10 minutes. Fold in sage. Add bacon again. Serve sprinkled with parmesan

Nutrition Facts

KCAL
330 kcal
CARBS
31 g
FATS
17 g
PROTEINS
11 g