Crumpled Potatoes with Sour Cream and Mushrooms Recipe
Crumpled potatoes on bread rolls with sour cream, green onions and honeydew-it’s very tasty! This dish is easy to prepare and lean! Just replace the sour cream and butter with vegetable oil!
Servings
2
Cook Time
35minutes
Servings
2
Cook Time
35minutes
Ingredients
Instructions
  1. Rye bread is very tasty, healthy, we loved them very much! You can cook a lot of delicious things with them. Today we are preparing this dish for lunch. Break the loaves and put them in a dish.
  2. Pour sour cream over the loaves and spread it evenly on the loaves. The loaves will be soaked in sour cream and juices from potatoes and with mushrooms and green onions will turn out extremely tasty and spectacular. In addition, it is both satisfying and healthy! This dish is easy to make LEAN! Just replace the sour cream and butter with vegetable oil!
  3. Boil the potatoes in the uniform, peel the old ones. I had a young, imported one. But for the photo, I cleared it. But it is better and more useful to leave the new potatoes in the uniform. Put the potatoes on the loaves and lightly crush, mash with a spoon or potato masher. Add salt to taste. Add sour cream and green onions.
  4. At the same time, mushrooms were prepared, I have freshly frozen honey mushrooms. As usual, I cooked for 30 minutes and warmed it slightly with oil. Add salt and pepper to taste.
  5. We spread the mushrooms on the potatoes and invite you to the table!
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