* 1 potato * 2 eggs * 1 cheese slice * 3 dried shiitake mushrooms * 100g plain yogurt * Parsley, for garnish * Pinch of sweet potato starch * Ground black pepper, to taste * Salt, to taste
Directions:
1. Peel the potato and shred it with a grater.
2. Add the salt, ground black pepper and sweet potato starch to the potato shreds, and mix thoroughly. Next, pan-fry the mixture until golden, then set aside.
3. Cut the pre-soaked dried shiitake mushrooms into slices and finely-cut the parsley, and set them aside. Cut the cheese slice into squares and mix them with the eggs in a bowl, then add a pinch of salt to the mixture.
4. Sauté the shiitake mushroom slices until they change color, then pour the egg mixture into the pan and cook until it sets.
5. Place the hash brown and the omelet in a plate, then add the plain yogurt dressing and sprinkle the shredded parsley over them and serve.
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Ingredients:
* 1 potato
* 2 eggs
* 1 cheese slice
* 3 dried shiitake mushrooms
* 100g plain yogurt
* Parsley, for garnish
* Pinch of sweet potato starch
* Ground black pepper, to taste
* Salt, to taste
Directions:
1. Peel the potato and shred it with a grater.
2. Add the salt, ground black pepper and sweet potato starch to the potato shreds, and mix thoroughly. Next, pan-fry the mixture until golden, then set aside.
3. Cut the pre-soaked dried shiitake mushrooms into slices and finely-cut the parsley, and set them aside. Cut the cheese slice into squares and mix them with the eggs in a bowl, then add a pinch of salt to the mixture.
4. Sauté the shiitake mushroom slices until they change color, then pour the egg mixture into the pan and cook until it sets.
5. Place the hash brown and the omelet in a plate, then add the plain yogurt dressing and sprinkle the shredded parsley over them and serve.