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
POTATO HASH
Provided by Anne Burrell
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Add 3 cloves of smashed garlic, a few large pinches of salt and potatoes to a large pot and cover with cold water. Bring to a boil over high heat and cook until potatoes are just tender, about 10 minutes. Drain potatoes and discard the garlic. Transfer the potatoes to a sheet tray lined with a clean dish towel to dry slightly.
- Add enough oil to coat the bottom of a large skillet and heat over medium heat. Add the onion and cook, stirring, until just translucent, about 5 minutes. Add the crushed red pepper and the remaining 2 cloves garlic and cook, stirring, until soft and tender, about 3 minutes. Increase the heat to medium-high and add the cooked potatoes. Cook, stirring frequently, until the potatoes start to get crispy and golden brown on all sides, about 5 minutes. (If the potatoes get too dry, add the chicken stock.) Remove from the heat and stir in the chives.
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.
MUSHROOM BUTTERNUT SQUASH HASH
This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.
Provided by punkim30
Categories Side Dish Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
- Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 17.9 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 332.4 mg, Sugar 3.3 g
VEGAN MUSHROOM & POTATO HASH
Make this mushroom and potato hash for a healthier breakfast. Mushrooms are a great addition in a vegan diet, as they're one of the few plant-based sources of vitamin D
Provided by Sara Buenfeld
Categories Breakfast
Time 48m
Number Of Ingredients 9
Steps:
- Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.
- Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.
- The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half. Put the oat thins on two plates and top with the hash to serve. This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.
Nutrition Facts : Calories 484 calories, Fat 16 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 66 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 13 grams protein, Sodium 0.33 milligram of sodium
SMOKY MUSHROOM & POTATO HASH WITH OATY THINS
Serve our mushroom & potato hash with biscuity 'thins' to give texture to the hash and eggs, and also pack in cholesterol-busting oats
Provided by Sara Buenfeld
Categories Breakfast
Time 1h5m
Number Of Ingredients 10
Steps:
- Tip the oats and soya milk into a large bowl and blitz using a hand blender to break down the oats to a less coarse texture. Set aside for 10 mins to soak.
- Meanwhile, boil the potatoes for 5 mins, then drain. Heat the oil in a large non-stick frying pan over a medium heat, and cook the mushrooms, onion and paprika for a few minutes until softened. Tip in the potatoes and cook for 10 mins, turning the mixture over every now and then. Stir in the halved tomatoes and leave to cook for 5 mins.
- The oat mixture should now be stiff. Work in the baking powder using your hands, then halve the mixture. With wet hands, press out one half of the mixture on a plastic chopping board to make a thin disc, like a pancake. Carefully lift it off with a palette knife and cook in a dry non-stick frying pan for 2 mins on each side. Remove to a plate, and repeat with the other half.
- While the second one cooks, push the potato mixture to the side in the other pan, break in the eggs and cook until the whites are set and the yolks are runny, around 2-3 mins. Serve the oat thins topped with the mushroom hash and eggs. This recipe is part of our free 7-day healthy diet plan. To access the full meal plan, click here.
Nutrition Facts : Calories 572 calories, Fat 22 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 67 grams carbohydrates, Sugar 11 grams sugar, Fiber 11 grams fiber, Protein 21 grams protein, Sodium 0.58 milligram of sodium
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5/5 (4)Total Time 40 minsAuthor Jan Ellen SpiegelCalories 239 per serving
- 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.
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From fifteenspatulas.com
5/5 (12)Total Time 55 minsCategory Breakfast, BrunchCalories 370 per serving
- 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.
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Servings 4-6Calories 150 per servingTotal Time 55 mins
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