For the chanterelle gröstl, peel the potatoes and cut into thin slices. Halve or quarter the cleaned mushrooms.
Fry potatoes in hot oil until golden brown. Add mushrooms and chopped onion and fry, season with spices.
Add eggs and let fry. Sprinkle with parsley.
Preparation Tip:
The chanterelle gröstl is best served with green leaf salad.
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