Ingredients

• 4 large Russet potatoes
• 1 small Onion
• 1 large Egg
• 2 tablespoons All-purpose flour
• 1 teaspoon Salt
• 1/2 teaspoon Freshly ground black pepper
• to taste Vegetable oil
• 300 grams Mixed wild mushrooms (e.g., cremini, shiitake)
• 2 cloves Garlic
• 250 ml Vegetable broth
• 1/2 cup Sour cream
• 2 tablespoons Fresh dill
• 1 teaspoon Sweet paprika
• 1 tablespoon Olive oil

Instructions

1. 1

   Peel and finely grate potatoes and onion. Squeeze out excess liquid through a clean kitchen towel. In a large bowl, mix with the egg, flour, salt, and pepper.

2. 2

   Heat about 1 cm of vegetable oil in a large skillet over medium-high heat.

3. 3

   Drop spoonfuls of the potato mixture into the pan, flattening slightly to form pancakes. Fry for 3-4 minutes per side, or until golden and crispy. Drain on paper towels.

4. 4

   In another skillet, heat olive oil over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add minced garlic and mushrooms, cook for 7-10 minutes.

5. 5

   Stir in paprika and cook for 1 more minute. Pour in vegetable broth and simmer for 5 minutes.

6. 6

   Remove from heat, stir in sour cream and fresh dill. Season with salt and pepper to taste.

7. 7

   Serve the hot Placki Ziemniaczane, generously topped with the mushroom goulash.