Best 5 Mushroom Potato Hash Recipes

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Indulge in the savory and comforting goodness of Mushroom Potato Hash, a delectable breakfast or brunch dish that combines the earthy flavors of mushrooms with the hearty goodness of potatoes. Crispy on the outside and tender on the inside, this hash is a symphony of textures and flavors. With a blend of spices and herbs, each bite offers a delightful explosion of taste. Savor the umami richness of mushrooms, perfectly complemented by the starchy softness of potatoes. Whether you prefer a classic preparation or a more adventurous variation with bell peppers, spinach, or cheese, this versatile dish promises a satisfying culinary experience. Embark on a flavor-filled journey with our carefully curated collection of Mushroom Potato Hash recipes, each offering unique twists and culinary inspirations.

Here are our top 5 tried and tested recipes!

MUSHROOM-POTATO HASH RECIPE



Mushroom-Potato Hash Recipe image

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

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 pkg. (8 oz.) sliced fresh mushrooms
1/4 cup fat-free reduced-sodium chicken broth
1/4 cup butter
1 pkg. (32 oz.) ORE-IDA Diced Hash Brown Potatoes
1/2 tsp. pepper
1/2 cup chopped fresh parsley

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

WILD MUSHROOM-YUKON GOLD HASH



Wild Mushroom-Yukon Gold Hash image

Provided by Bobby Flay

Categories     side-dish

Time 1h10m

Yield 4 to 6 servings

Number Of Ingredients 12

2 pounds Yukon gold potatoes
Kosher salt
4 tablespoons unsalted butter
4 tablespoons canola oil
1 1/2 pounds wild mushrooms, such as Chanterelle, Cremini and Oyster
3 cloves garlic, finely chopped
1 large shallot, finely diced
Freshly ground black pepper
1/4 cup chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh thyme leaves
Splash aged sherry vinegar
Extra-virgin olive oil, for garnish

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 MUSHROOM HASH



Potato Mushroom Hash image

Rustic, comfort, aromatic, and delicious Potato Mushroom Hash with crispy onions, garlic, and smoked paprika.

Provided by Ben | Havocinthekitchen

Categories     Hash

Number Of Ingredients 9

4 medium potatoes, peeled and cubed
10-12 medium cremini mushrooms (or better mix), sliced
1 medium white/red onion, cleaned and sliced
1-2 garlic cloves, finely chopped
1 tbsp smoked paprika
1,5 tbsp olive oil
1/2 tbsp butter
salt, to taste
parsley or other herbs, to taste

Steps:

  • In a large skillet (or better cast iron pan) melt the butter with 1 tablespoon oil and cook the onions for about 5 minutes, until soft and slightly golden (not brown).
  • Add the mushrooms and cook about 7 minutes or until they start to be getting nice and slightly brown.
  • Add the potatoes and cook few minutes on high until the potatoes start to develop the golden crust.
  • Season with the salt and paprika. Reduce the heat, cover, and cook about 10-12 minutes, stirring occasionally, until almost soft from in inside.
  • Increase the heat and cook (add the remaining oil if necessary; if there's enough fat - avoid), uncover, for another 5 or so minutes to get a lovely crust depending on the desired texture. Refrain from mixing the hash often since it will prevent from developing that needed crust.
  • Serve at once garnished with fresh greens if desired.
  • Enjoy!

Nutrition Facts :

POTATO HASH



Potato Hash image

Provided by Anne Burrell

Time 30m

Yield 4 servings

Number Of Ingredients 8

5 cloves garlic, smashed
Kosher salt
4 Yukon gold potatoes, cut into a medium dice
Olive oil
1/2 Spanish onion, cut into a small dice
1 pinch crushed red pepper
Splash of chicken stock, as needed
1 bunch fresh chives, finely sliced

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.

MUSHROOM-POTATO HASH



Mushroom-Potato Hash image

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

3 Yukon Gold potatoes, diced
3 small purple potatoes, diced
1 medium red onion, diced
1 pound mushrooms, any variety, chopped
4 cloves garlic, finely chopped
4 fresh sage leaves, thinly sliced
Chopped fresh chives or flat-leaf parsley for garnish

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

Tips:

  • Use a variety of mushrooms. This will give your hash a more complex flavor. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan. If you do, the mushrooms will steam instead of brown.
  • Season the hash well. Salt, pepper, and garlic powder are all good options.
  • Don't overcook the hash. The potatoes should be tender but still have a little bit of a bite to them.
  • Serve the hash immediately. It's best when it's hot and fresh.

Conclusion:

Mushroom potato hash is a delicious and easy-to-make breakfast, lunch, or dinner. It's also a great way to use up leftover potatoes and mushrooms. With so many variations, there's sure to be a recipe that everyone will enjoy.

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