Hashed Potatoes with Veal and Mushrooms

Serving Size, Ingredients and Equipment:

For each large portion:

- 1 pound peeled potatoes
- 1 small quartered onion
- 1 beaten egg
- 1/4 cup all-purpose flour
- 1 pinch of baking powder
- 1 pinch of salt
- 1 tablespoon fresh or frozen parsley
- 50g cubed veal
- 15 sliced mushrooms
- 50g cream

Cooking Instructions and Methods:

After peeling the potatoes, keep them covered with cold water until you are ready to grate them. Shred or grate the potatoes along with the onion. Dry the potatoes and onion mixture between sheets of paper towels. In a large bowl, combined the potatoes and onion with the eggs, flour, baking powder, and salt.

In a large skillet heat 1/8 inch vegetable oil until hot. Pour in a scoop of the ptotato mixture and flatten it with a spoon or spatula immediately. Fry to a golden brown crisp on both sides, about 3 minutes for each side.

Revove from the pan, place on a paper towel to train, and place in the oven to keep warm.

After you have made all of the potato cakes, sear the veal along with the chopped mushrooms in the pan.

At end end, and the cream.

Serve the potato cakes topped with the veal and sprinkeld with fresh parsley.

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Austria
15 May 2011