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Ingredients
1 ½ pounds Yellow Finn or russet potatoes
Salt and pepper
1 small onion
½ pound morels
2 tbsp margarine
¼ - ½ cup vegetable oil
¼ chopped parsley
Method
Peel the potatoes, cut them into big chunks and boil in salted water until they are very soft and the edges have started to breaking down. Be careful not to overcook them, lest the fall apart completely. Drain and set aside to dry. Slice the onion very thin.
Cut the morels in half lengthwise and wash quickly in plenty of water. Drain and sauté in the margarine over a high flame. They will release some water. Turn the flame down to medium, let the mushrooms reabsorb their juices and continue cooking until they are completely dry.
Fry the potatoes in a large skillet in 1/8 inch of the oil over medium heat. When the potatoes have started to turn golden brown, add the sliced onions. When the potatoes are crispy and the onions start caramelising drain off any excess oil, add the morels and the chopped parsley, season with salt and pepper. Toss together and serve.
