1 pound German Butterball potatoes, scrubbed and julienned
1 large Great Western onion, sliced
2 garlic cloves, minced
8 medium sized Shiitake mushrooms, sliced
3-5 tablespoons sunflower oil
Salt & pepper
Chopped oregano to garnish
Heat 1 tablespoon of oil in a large skillet. Add the onions, season with salt and pepper and cook for about 3-5 minutes, until they have softened.
Add the mushrooms, season with salt and pepper, and cook on medium high heat for about 5-7 minutes, until they are slightly golden. Add the garlic and cook another 30 seconds. Set the caramelized onion and mushrooms aside on a plate.
Add about 3 more tablespoons of oil to the same skillet. Add the potatoes and let sit untouched to allow them to get golden and crisp before turning them. Since the heat is relatively high, the potatoes cook quickly, so keep checking them, but don’t turn them until they are golden brown. Keep turning them, using a thin spatula, until all the potatoes are golden brown.
At this point, season the potatoes with salt and pepper, add the onions and mushrooms and garnish with the fresh oregano. Serve warm.