Potato & Mushroom Skillet

READY IN: 30mins
Recipe by sunny_day

Simply tasty and full of vitamins. A new clever way to serve potatoes. From Vida, a weekly German ladies magazine. I have tried this recipe twice with success and served it as a main dish on our non-meat nights.

Top Review by bunkie68

Good comfort food! I made a few changes. I didn't have small potatoes, so I cut mine into slices about 1/4 inch thick. I found that it took a bit longer than the 10 minutes cooking time to get the potatoes tender enough to suit me. I covered the skillet and steamed them a bit while they were cooking, and ended up cooking the potatoes for about 20 minutes before adding the mushrooms. I also left out the cherry tomatoes, as I don't like them. I couldn't find any herbed sour cream at my local grocery, so I used regular sour cream. No fresh thyme, so I just sprinkled a goodly portion of dried thyme into the sour cream. The thyme gave this dish a very nice flavor, a little different from plain old potatoes. Good recipe, and one I'll use again. Thanks for sharing!

Ingredients Nutrition


  1. Cut potatoes in half (or more if the potatoes are not small).
  2. Cut tomatoes in half and slice green onion.
  3. Add oil to skillet on medium heat.
  4. Add potatoes and fry for approx.
  5. 10 minutes.
  6. Season with salt.
  7. Add mushrooms whole to skillet with the potatoes and fry for approx 5 minutes.
  8. Generously season with salt and pepper.
  9. Add cherry tomatoes& green onion and cook for 1 minute.
  10. Ready to serve.
  11. For Dip: Remove thyme leave from the steam and stir in with the herbed sour cream.
  12. Serve some dip on top each serving.
  13. Guten Appetit!

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