This hearty skillet combines crisp‑fried potatoes with earthy mushrooms, sweet onions, and a bright dollop of dill‑flavored sour cream. Perfect for a cozy weeknight dinner or a casual gathering, the golden potato slices are pan‑fried in a light flour–egg coating, then topped with sautéed mushrooms and onions. A simple garlic‑dill sour cream brings freshness, while a touch of mayonnaise adds creaminess. Ready in under an hour, this dish transforms everyday ingredients into a flavorful, one‑pan meal.
Ingredients
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1 large egg, beaten
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1 kg potatoes, peeled and cut into 5 mm slices
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1 medium onion, finely diced
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300 g mushrooms (button or cremini), quartered or sliced
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1 garlic clove, pressed
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80 g all‑purpose flour
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3–4 Tbsp sour cream
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1–2 Tbsp mayonnaise
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2 Tbsp fresh dill, finely chopped
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Salt and freshly ground black pepper, to taste
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2 Tbsp olive oil
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1 Tbsp butter
Directions
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Parboil the Potatoes
Bring a large pot of salted water to a boil. Add the potato slices and cook 10–12 minutes, until just tender. Drain and let steam‑dry in the colander. -
Coat and Pan‑Fry
Heat olive oil and butter in a large, ovenproof skillet over medium heat. Dip each potato slice first in flour, then in the beaten egg, and place in the hot skillet. Fry 3–4 minutes per side until crisp and golden. Remove from heat. -
Sauté Onions, Mushrooms & Garlic
In a separate pan, warm 1 Tbsp olive oil over medium heat. Add diced onion and cook until translucent, about 3 minutes. Add mushrooms and sauté 5 minutes until browned. Stir in garlic and cook 1 minute more. Season with salt and pepper. -
Prepare the Dill‑Garlic Cream
In a small bowl, whisk together sour cream, mayonnaise, and chopped dill. Season with salt and pepper to taste. -
Assemble and Bake
Evenly spoon the mushroom–onion mixture over the fried potatoes. Dot the sour cream mixture on top. Bake in a 180 °C (350 °F) oven for 15–18 minutes, until the cream mixture is warmed through and lightly golden. -
Serve
Let rest 5 minutes, then garnish with extra dill. Serve directly from the skillet with a crisp green salad or crusty bread.
Nutritional Information (per serving, 4 servings total)
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Calories: 420 kcal
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Protein: 10 g
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Carbohydrates: 45 g
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Fat: 21 g
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Fiber: 5 g
Origin and Popularity
Layered vegetable and meat dishes baked or pan‑fried have roots across Central and Eastern Europe. This skillet riff blends the German‑style Kartoffelpfanne with French gratin and Eastern European zapekanka, emphasizing simple, rustic ingredients and one‑pan convenience.
Reasons to Love It
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One‑Pan Meal: Easy prep, minimal cleanup.
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Flavor Contrast: Crispy potatoes meet tender mushrooms and creamy sauce.
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Make‑Ahead Friendly: Parboil potatoes and prep cream in advance.
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Customizable: Swap mushrooms for zucchini or add crumbled bacon.
Health Benefits
Potatoes provide complex carbs, vitamin C, and potassium. Mushrooms add B vitamins and antioxidants, while dill offers anti‑inflammatory compounds. Using moderate oil and baking instead of deep‑frying keeps this dish lighter.
Serving Suggestions
Pair with a simple lemon‑dressed arugula salad or steamed green beans. A glass of dry white wine, such as Sauvignon Blanc, complements the earthy mushrooms and fresh dill.
Cooking Tips
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Dry the potatoes well after boiling to ensure a crisp coating.
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Don’t overcrowd the pan; fry in batches if needed.
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If the top browns too quickly, tent loosely with foil during baking.
Variations
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Vegetarian: Omit egg coating and add more veggies like bell peppers.
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Spicy: Sprinkle chili flakes over mushrooms.
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Cheesy: Top with shredded Gruyère before baking.
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Vegan: Replace egg with chickpea flour slurry and sour cream with cashew cream.
Frequently Asked Questions
1. Can I use sweet potatoes? Yes—adjust boiling time as needed.
2. How do I prevent sogginess? Ensure potatoes are dry and skillet is hot.
3. Can I prep ahead? Parboil potatoes and mix the cream; finish assembly and bake when ready.
4. What pan works best? A heavy, ovenproof skillet ensures even cooking.
5. How do I keep leftover crispiness? Reheat in a hot skillet or under the broiler briefly.