Makes about 6 Draniki

Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.

Ingredients:

Mushroom filling:

1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
1/4 cup minced red onion
1 tsp dill
salt
pepper

Draniki:

1 1/2 lbs of potatoes, peeled
1/4 cup flour
1 egg
1/4 cup milk
salt
pepper
vegetable oil, for frying

Method:

1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.

2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.

3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.

5. Add a small spoonful of the mushroom mixture. Top with more draniki batter. Somehow I flaked out and didn’t get a picture of this.

6. Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked. Serve hot with sour cream.

Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki

Votes: 1 Rating: 5 You: Rate this recipe!

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Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup.

• CourseMain Dish
• LifestyleVegetarian
• Food TypeMr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables

Servings

6 Draniki

Servings 6 Draniki

Potato Pancakes/hash browns stuffed with mushrooms | Mushroom stuffed Draniki Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Pan-fried until crispy and hot, mushroom stuffed draniki taste like pumped up hash browns. Really great comfort food. Belorussians eat these with sour cream, although I know Americans will like them with ketchup. CourseMain Dish LifestyleVegetarian Food TypeMr. Picky's Favorite Recipes, Potatoes, Sasha's Favorite Recipes, Vegetables Servings 6 Draniki Servings 6 Draniki

Ingredients

Mushroom filling

• 1 oz dried wild mushroom blend (or a handful of fresh mushrooms)
• 1/4 cup red onions , minced
• 1 tsp dill
• salt
• pepper

Draniki

• 1 1/2 lbs potatoes , peeled
• 1/4 cup all-purose flour
• 1 egg
• 1/4 cup milk
• salt
• pepper
• vegetable oil (for frying)

Servings: Draniki

Units:MetricUS Imperial

Instructions

1. Rehydrate dried mushrooms according to package directions. Mince and add with onion to a pan with a little oil. Cook until soft. Add dill and salt and pepper. Remove from pan and set aside.
2. Shred potatoes using a grater, food processor, or mandoline. Add remaining ingredients and stir together.
3. Heat about a 1/4 inch layer of oil in a large skillet over medium. Once oil sizzles when you drop a bit of potato in it, begin cooking. Spoon in draniki batter and flatten with a spoon.
4. Add a small spoonful of the mushroom mixture. Top with more draniki batter. Somehow I flaked out and didn’t get a picture of this.
5. Cook until browned and no longer sticks to the bottom of the pan (this should take several minutes). Flip and cook on the other side. Hold in a warm oven while the rest of the drakini are cooked.