Wild Mushroom-Yukon Gold Hash

TOTAL TIME: 1 hr 10 min
Prep: 20 min
Inactive Prep: 10 min
Cook: 40 min
 
YIELD: 4 to 6 servings
LEVEL: Easy

ingredients

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Directions

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.

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  • on July 03, 2014

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    I can't believe this recipe only has 1 prior review. I make this with shiitake mushrooms as a side dish for dinner sometimes. It's a great combo of crusty, salty potatoes and sophisticated flavors that wins over even those who normally don't like pan-fried potatoes.

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  • on January 02, 2014

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    Made this hash and the salmon and eggs recipe for New Years brunch . Both recipes are easy to make and come together quickly . We thought it was one of the best brunches we ever made . Great flavors . Everyone raved .

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