1 pound potatoes, scrubbed and julienned
1 onion, sliced
2 garlic cloves, minced
8 medium sized Shiitake mushrooms, sliced
3-5 tablespoons sunflower oil
Salt & pepper
Chopped parsley to garnish
Heat 1 tablespoon of oil in a large skillet. Add the onion, 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.
Season the potatoes with salt and pepper, add the onion and mushrooms and garnish with the fresh parsley. Serve warm.