Cheesy Potato and Mushroom Delight – A Quick & Hearty Dish!

Peel and grate the potatoes, then squeeze out excess moisture using a clean towel.

In a bowl, mix grated potatoes with eggs, salt, pepper, and cornstarch until well combined.

Cook the Mushrooms & Vegetables:

Heat a little oil in a pan over medium heat.

Sauté the chopped onion until soft, then add mushrooms and bell pepper.

Cook until the mushrooms release their moisture and become golden. Set aside.

Assemble & Cook:

In a large skillet, heat a thin layer of vegetable oil.

Spread half of the potato mixture evenly into the pan.

Layer the cooked mushrooms and veggies on top, followed by the grated cheese.

Cover with the remaining potato mixture and press gently.

Pan-Fry to Perfection:

Cook on low-medium heat for about 8-10 minutes until the bottom is golden brown.

Carefully flip using a plate or a wide spatula, then cook the other side for another 8 minutes until crispy and cooked through.

Serve and Enjoy:

Slice and serve warm with sour cream, fresh herbs, or a side salad.

Serving and Storage Tips