MUSHROOM-POTATO HASH RECIPE
Knock their socks off with our Mushroom-Potato Hash Recipe. Our Mushroom-Potato Hash Recipe is a cinch to make thanks to ready-made hash brown potatoes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. Add mushrooms; cook 2 to 3 min. or until tender. Add broth; cook 3 to 4 min. or until liquid has evaporated. Remove onion mixture from skillet; set aside. Wipe skillet clean.
- Melt butter in skillet on medium-high heat. Add potatoes; cook 20 min. or until browned, stirring frequently. Stir in onion mixture, pepper and parsley.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
MUSHROOM POTATO HASH
Provided by Ann
Time 20m
Number Of Ingredients 6
Steps:
- In a medium frying pan over medium heat, melt half the butter, then add the shredded potato. Cover and cook over medium heat for a few minutes, checking frequently. When the hashbrowns are nicely browned on the bottom, flip them over and cook until browned on the other side.
- Add the rest of the butter to the pan with the mushrooms and stir to mix. Cover and let cook a few minutes, then stir. Repeat until the mushrooms are tender. Season to taste.
- Top with cheese, cover and cook for a couple more minutes until the cheese is melted. Remove the hashbrowns from the pan and cook the egg to your liking. Slide the egg onto the hash and enjoy!
LEEK, BACON AND MUSHROOM POTATO HASH
Steps:
- Start by cooking the bacon over medium heat in a 12" nonstick skillet, for about 10 minutes, until the bacon is crispy and fat has rendered. Remove the bacon to a paper towel to drain, leaving the bacon fat in the skillet.
- Increase the heat to medium high, and add the mushrooms. Cook for about 5-8 minutes, until the mushrooms no longer give off water and they have started to brown. Remove the mushrooms to a bowl, leaving as much bacon fat behind as possible.
- Turn the heat back down to medium. Add the leeks to the pan, and season with 1/4 tsp salt and 1/8 tsp black pepper. Cook for 8-10 minutes until softened and slightly caramelized. Remove to the mushroom bowl.
- There will likely not be any bacon fat left in the pan at this point, so add the ghee (or other desired cooking fat), and add the potatoes. Season with the paprika, thyme, cayenne, and 3/4 tsp salt. Toss well, and cook potatoes for about 15-20 minutes, until fork tender and slightly golden.
- Chop or crumble the bacon, and add it back to the pan, along with the cooked mushrooms and leeks. Toss and cook for 2 minutes, then taste to make any final seasoning adjustments. Serve and enjoy!
Nutrition Facts : Calories 370 kcal, Carbohydrate 44 g, Protein 12 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 28 mg, Sodium 296 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
MUSHROOM-POTATO HASH
Hearty potatoes absorb the earthy flavors of sage, mushrooms and red onion in this easy hash. While you can use cremini mushrooms year-round, try experimenting with seasonal foraged varieties like oyster, porcini and morel. For a speedy alternative, swap in leftover cooked or thawed frozen potatoes.
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Spread potatoes out in a single layer on a large rimmed baking sheet.
- Roast until barely golden, about 20 minutes.
- Stir potatoes and continue roasting until tender, about 10 minutes more, adding water to the pan if needed to prevent sticking.
- Meanwhile, heat a large skillet over high heat.
- Cook onion and mushrooms, stirring occasionally, until golden brown, about 10 minutes.
- Add potatoes, garlic and sage, stirring to scrape up any bits of onion and mushroom.
- Cook until potatoes just begin to brown on the edges, about 10 minutes, adding a small amount of water if needed to prevent burning. Garnish with chives.
- If not serving immediately, let cool, then store in an airtight container in the refrigerator for up to 1 day.
- Reheat in a 425°F oven for 10 minutes just before serving.
Nutrition Facts : Calories 150 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 30 milligrams, Carbohydrate 32 grams, Protein 6 grams
WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- Heat 2 tablespoons each of the butter and canola oil in a large cast-iron pan over high heat until the mixture begins to shimmer. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
POTATO, ASPARAGUS AND MUSHROOM HASH
Per Eating Well, "Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top." Their make-ahead tip is to steam your potatoes a day or two in advance if you like.
Provided by januarybride
Categories One Dish Meal
Time 40m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
- Divide the hash among 4 plates and top each with a poached egg if you wish.
- Serve sprinkled with chives.
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