Combativ

There is really not much more to it than I described. The amounts of the ingredients can vary and there isn't one "right" ratio to follow. Here are some additional tips that might help, though I haven't made a Holzfällerpfanne in a long time so no guarantee:

• Cut the potatoes thinly (only about a few millimeters), or else they will take forever and won't be as crispy.
• Use a non-stick pan and a little bit of vegetable oil to prevent especially the potatoes and champignons from sticking.
• For cheese we always used shredded Gouda.
• When prepared right, the dish doesn't need a lot of seasoning, I usually season it with pepper only, as the cabanossi itself has a lot of salt and the combination of the different ingredients make for a really balanced taste themselves.
• Don't overthink the timing of when to add which ingredient. Excluding the cabanossi and onion you can't really overcook neither the potatoes, champignongs nor apples.

I hope this helps! :)

German here. I don't know if its reaally local, but mine would be a family dish called "Holzfällerpfanne", the "lumberjack skillet". It's made out of fried potatoes, slices of apple, Champignons, fried onion, fried cabanossi and cheese on top (a lot of it).

So you basically slice all ingredients, fry the raw (and peeled) potatoes for a few minutes, add in the champignons, wait a few more minutes, add the apples next, and after another few minutes add the onions and cabanossi. When everything is slightly browned, spread a good amount of cheese on top, cover the pan with a lid and wait until the cheese is fully melted. Tadaa!

Deciding when to add which ingredient so everything is perfect at the same time is kind of key here, so it may help to fry the onions und cabanossi in a seperate pan to not overdo them.

I shouldn't have drawn on an orange piece of paper, but here you go...

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