Potato ghosts that won’t float in the heat and fall apart for nothing in the world

I don’t know about you, but I want something hot and full in the cold autumn. And, of course, delicious. Gentle. frying With a variety of fillings - this is a great option for lunch or dinner. They are easy to prepare and not expensive for products.



There are many recipes, as potatoes are found in Polish, Lithuanian, Russian, Ukrainian and Belarusian cuisines. Today's edition. "Site" He offers to prepare potatoes with amazing mushroom filling. To read not on an empty stomach, there is a possibility that drooling will flow. So, from jokes to action!

Potato frying in the pan Ingredients

• 1 kg of potatoes
• 300g champignon
• 1 bulb
• 1 egg
• 3 tbsp flour
• salt and black pepper to taste
• vegetable-oil

Preparation

1. Let's go! Peeled and cut in large pieces of potatoes broth until ready in salted water. For a fragrance in still cold water, you can put a bay leaf.
   
   
   
   
2. While the potatoes are boiling, prepare the filling. Cut the champignons and peeled onions. In a heated pan, roast the onions in vegetable oil until half-ready. Then add the mushrooms and, stirring, keep on moderate heat until ready.
   
   
   
   
3. When almost ready, salt and pepper the filling to taste. It is better to add ground pepper, it will be much more delicious.
4. Ready-boiled potatoes break in mashed potatoes, first draining water from it. Pure can also be peppered, and for lovers of different tastes you can safely add your favorite herbs and spices. But don't overdo it!
   
   
   
   
5. In a slightly cooled puree, add the egg and flour. Stir until uniform.
6. Form with your hands a small cake of approximately 2 tbsp. l. potato dough, falling each portion in flour. In the center of each cake put a little mushroom filling.
7. Plutch the cake on the edges and form a vision with both hands. In this case, the fingers should be in flour so that the potatoes do not stick to them. If you wish, you can roll in the breadboard, or you can leave it like that.
   
   
   
   
8. All I have to do is roast! Heat some vegetable oil in a pan and roast. potatoes from both sides to the crisp crust. Serve to the table hot with thick sour cream or other favorite sauce. You can also sprinkle finely sliced greens on top. Bon appetit!
   
   
   
   

Cook potatoes in the pan with any filling: fish, meat, liver, heart, rice with eggs, stewed cabbage, cheese with greens. As you can see, there are many options. But there is always room for imagination. And it's also good that you can take yesterday's mashed potatoes left over after lunch or dinner and use them. The taste of potatoes will not spoil.

Let’s open a little secret: for a beautiful golden color, we recommend adding a little carrot or a pinch of turmeric while cooking potatoes. Cook with love and pleasure!