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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Okafor Chinecherem
[email protected]This hash is a great way to use up leftover vegetables. I added some chopped carrots and celery to the hash and it was delicious.
Jeffrey Polaske
[email protected]I love this hash so much that I make it at least once a week. It's my go-to comfort food.
MONKEY's
[email protected]This hash is the perfect way to use up leftover Thanksgiving turkey. I added some chopped turkey to the hash and it was delicious.
Ana Michael
[email protected]This hash is a bit too oily for my taste. I think I'll try using less butter next time.
Joseph Venecia
[email protected]I'm not a fan of yukon gold potatoes, but I loved this hash. The mushrooms and herbs really masked the flavor of the potatoes.
MD sadek Ahamed
[email protected]This hash is the perfect way to start your day. It's hearty, flavorful, and will keep you full until lunchtime.
Spencer Vanderhoof
[email protected]I made this hash for a brunch party and it was a huge success. Everyone loved it!
Amahle Sabelo
[email protected]This hash is a great way to get your kids to eat their vegetables. My kids love the crispy potatoes and the flavorful mushrooms.
Ushala Botha
[email protected]I've made this hash several times and it's always a hit. It's a great way to use up leftover potatoes and mushrooms.
m Saqlain m
[email protected]This hash is the perfect comfort food. It's hearty, flavorful, and easy to make. I love serving it with a fried egg on top.
Golden Jah
[email protected]I'm not a big fan of mushrooms, but I loved this hash! The potatoes were perfectly cooked and the mushrooms were surprisingly flavorful. I'll definitely be making this again.
Raja Saleem
[email protected]This recipe was a disaster! The potatoes never got crispy and the mushrooms were slimy. I think I'll stick to my old hash recipe.
Jose Delapaz
[email protected]The hash was a bit bland for my taste, but I added some extra seasoning and it was much better. I also used different types of mushrooms and they all worked well.
Akwasi Lartin
[email protected]I followed the recipe exactly and the hash turned out great! It was easy to make and the ingredients were easy to find. I served it with eggs and toast and it was a hit with my family.
Dorothy N
[email protected]This wild mushroom and Yukon gold hash was an absolute delight! The flavors of the mushrooms, potatoes, and herbs blended perfectly, and the crispy texture of the potatoes was the perfect complement to the tender mushrooms. I'll definitely be making