FRIED POTATOES, LEEKS, BACON, AND MUSHROOMS
This dish is so simple, but so delicious you will return to it again and again. The 'trick' here is to cook all the ingredients evenly, so it is best to divide them into single frying steps and then combine them together at the end. Also, be careful with seasoning of this dish, as the salty bacon will provide some saltiness on its own.
4 servings:
12 potatoes, sliced
4 leeks, cut into rings
200 g/7 oz smoked bacon
100 g/3 oz chanterells or other wild mushrooms
some chives and parsley, chopped
salt, pepper, olive oil, butter
Start by frying the bacon in the pan on moderate heat until it gets a little crispy, but not too much, for about 4 minutes (or more/less depending on how it looks). Then, put some olive oil into the pan and start frying the potatoes, about 4 minutes on each side, until they get a golden brown color and are just slightly undercooked. Adjust the heat so that you can get color and cooking timed perfectly, usually moderate heat is best. Then remove the potatoes, clean the pan and fry the leeks on lower heat for about 5 minutes in some butter, until the leeks get slightly soft but not too much. Remove them from the pan, clean it, and raise the heat. Add some olive oil, and when it gets hot, fry the mushrooms until they are slightly crispy on both sides. Add a click of butter at the very end just to give them that extra nice flavor. Put them aside in a warm oven or under aluminium foil, lower the heat to low, and throw in all the ingredients you have fried before into the pan, and mix them. Cook for another 5 minutes or until everything is cooked nicely. Add chives and parsley at the end, season with salt and pepper, and finally put the dish on the plates. Put the mushrooms on top of the dish. Serve. Despite its simplicity, this is delicious like crazy!