Chanterelle Gröstl

For the chanterelle gröstl, peel the potatoes and cut into thin slices. Keep ready in cold water.

Clean the mushrooms and cut them into halves or quarters, depending on their size.

Chop onion finely.

Drain potatoes and slowly fry in hot oil until golden brown. Add mushrooms and onion and fry.

Season with salt, pepper and marjoram. Add the eggs and let them fry. Sprinkle with parsley.

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