Rustic Potato and Egg Delight – A Village Grandmother’s Favorite

Grate the potatoes and squeeze out excess moisture.

In a large bowl, mix the grated potatoes with eggs, flour, salt, and black pepper.

Cook the Chicken and Mushrooms:

In a pan, heat butter over medium heat. Add the chopped onions and grated carrots. Sauté until soft.

Add the diced chicken and cook until golden brown.

Stir in the sliced mushrooms and cook for another 3-4 minutes.

Pour in the cream, season with salt and pepper, and let it simmer for a few minutes until thickened.

Form the Potato Pancakes:

Heat vegetable oil in a large pan over medium heat.

Take a portion of the potato mixture, flatten it into a small pancake shape, and place it in the pan.

Spoon some of the creamy chicken and mushroom mixture onto the pancake, then cover it with another layer of the potato mixture.

Press gently to seal the edges.

Cook Until Golden:

Fry each stuffed potato pancake until golden brown and crispy on both sides.

Transfer to a plate lined with paper towels to remove excess oil.

Add the Cheese:

While still hot, sprinkle grated cheese on top and let it melt.

Serve and Enjoy:

Garnish with chopped parsley and serve warm.

Serving and Storage Tips: