Fried potatoes with chanterelles

1

We carefully sort the mushrooms and wash them well in cool water. Cut large mushrooms in half or into 4 parts, leave small ones as is.
Place the chanterelles in a frying pan with heated vegetable oil, add a little salt, and stir. Simmer for about 15 minutes over medium heat until the liquid released from the mushrooms evaporates.

2 Add finely chopped onions to the mushrooms and cook over medium heat until browned.

3 Peel the potatoes and cut into thin strips or slices.
In a second frying pan, heat 4-5 tbsp. spoons of vegetable oil and lay out the potatoes.
Cook over medium-high heat until the bottom of the potato slices is golden brown.

4 Carefully turn over with a spatula so that the unfried potatoes are on the bottom and the golden brown potatoes are on top.
Periodically turn it 4-5 times throughout the cooking process to prevent it from burning.
Fry until done, about 20 minutes.
2-3 minutes before removing from heat, salt and pepper the potatoes.

5 Add fried mushrooms with onions, chopped dill to the pan with potatoes and mix.

6

Warm everything up together and serve.

7 Bon appetit!