Wash chanterelles and cut them into small pieces (small mushrooms can be used whole).
Peel the onion, cut into half rings.
Heat a frying pan with butter, put onions and fry them until they get translucent.
Add the chanterelles to the fried onion.
Fry, stirring, until the liquid from the chanterelles is completely evaporated.
Cut the potatoes into slices and fry in a separate frying pan in butter until they get golden and crusty.
This should be done over high heat while stirring frequently.
To the fried potatoes add mushrooms with onions, salt, pepper, sour cream and mix well.
Cook on low heat.
Serve with finely chopped fresh dill.
I love that it uses simple, everyday ingredients that I usually have on hand.