Chanterelle Pancake

For the chanterelle pancake, boil the potatoes until soft. In a pan, fry the onions, zucchini, chanterelles with the chopped chili.

Then whisk the eggs and season with the Italian herbs, pepper and salt. When the onions are golden brown, add the cooked potatoes and finally the eggs.

Preparation Tip:

With some extra sausage, raw sausage or cheese, the Eierschwammerl-Pfandl gets something heartier. Also bacon does very well and gives the dish a fine spice. Instead of the Italian herbs, fresh parsley is a fine rounding off in terms of taste.

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