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.
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Darious Summy
[email protected]This recipe is a keeper!
A1 techsss
[email protected]This hash was delicious!
Alamin Frp
[email protected]I'm not a huge fan of mushrooms, but I loved this hash.
Mohammod Shorif
[email protected]This hash is a great way to use up leftover potatoes and mushrooms.
Noman Baloch
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family and friends.
Kay Emily
[email protected]This hash was delicious! I used a variety of mushrooms and they all cooked up perfectly. The potatoes were nice and crispy and the cheese added a nice touch of richness.
True Love
[email protected]I'm not a huge fan of mushrooms, but I loved this hash. The potatoes were crispy and the cheese was melted and gooey. I would definitely make this again.
Tianavibess
[email protected]This hash is a great way to use up leftover potatoes and mushrooms. It's also a great dish to make for breakfast, lunch, or dinner. I like to top it with a fried egg and some hot sauce.
Shahed Shawon
[email protected]I love this recipe! It's so versatile and you can use whatever vegetables you have on hand. I've made it with sweet potatoes, bell peppers, and zucchini and it's always delicious. The cheese is the perfect finishing touch.
Rosela Hasa
[email protected]This hash was so easy to make and it was absolutely delicious. I used a variety of mushrooms and they all cooked up perfectly. The potatoes were nice and crispy and the cheese added a nice touch of richness. I will definitely be making this again.
Gloria Agyenim
[email protected]I followed the recipe exactly and the hash turned out perfectly. The mushrooms were tender and flavorful, the potatoes were crispy, and the cheese was melted and gooey. I served it with a side of eggs and it was a delicious and filling meal.
Eugine Agesa
[email protected]This is a great recipe for a quick and easy weeknight meal. The hash is packed with flavor and the cheese makes it extra gooey and delicious. I would highly recommend this recipe to anyone looking for a tasty and satisfying meal.
Mk Sakil
[email protected]I made this hash for breakfast this morning and it was a hit! My husband and kids loved it. The mushrooms were especially flavorful and the potatoes were cooked to perfection. I will definitely be making this dish again.
Easin Ali Easin Ali
[email protected]This wild mushroom and Yukon gold hash was absolutely delicious! The flavors of the mushrooms, potatoes, and onions all came together perfectly, and the cheese added a nice touch of richness. I would definitely make this dish again.