Peel and cut the potatoes: Peel the potatoes and cut them into thin slices or small cubes, depending on your preference. Thin slices will crisp up better and cook faster, while cubes will give you a mix of textures with crispy edges and tender insides.
Chop the onion: Peel and finely chop the onion.
2. Fry the Mushrooms:
In a large frying pan, heat the butter over medium heat.
Add the sliced mushrooms and sauté them until they release their moisture and begin to brown, about 5-7 minutes. The mushrooms should develop a nice golden color and a slightly crispy texture around the edges.
Season with a pinch of salt to enhance their flavor. Once the mushrooms are golden and cooked through, remove them from the pan and set them aside.
3. Fry the Potatoes:
In the same pan, add a little vegetable oil and heat it over medium-high heat.
Add the sliced or diced potatoes to the pan, spreading them out in an even layer to ensure they cook evenly.
Cook the potatoes, stirring occasionally, until they are golden brown and crispy on the outside, about 15-20 minutes. Be careful not to stir too often, as this can prevent the potatoes from developing a nice crust.
Season the potatoes with salt and pepper to taste. Adding seasoning at this stage helps the potatoes absorb the flavors better.
4. Add the Onion and Combine:
Add the chopped onion to the pan with the potatoes and continue to cook until the onion is softened and slightly caramelized, about 5 minutes. The onions should take on a sweet, rich flavor as they cook.
Return the cooked mushrooms to the pan and stir everything together. Cook for an additional 2-3 minutes to allow the flavors to meld together.
5. Serve:
Once everything is cooked through and well combined, remove the pan from the heat.
Serve the fried potatoes and mushrooms hot, garnished with fresh herbs like parsley, dill, or chives if desired. These herbs add a fresh, bright contrast to the rich, savory flavors of the dish.
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