Potato hash with wild mushrooms
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Nutritional value per serving:
Calories 344, total fat 21 G., saturated fats 6 G., proteins 7 G., carbohydrates 35 G., fiber 5 G., cholesterol 20 mg, sodium 718 mg, sugar 4 G.
Calories 344, total fat 21 G., saturated fats 6 G., proteins 7 G., carbohydrates 35 G., fiber 5 G., cholesterol 20 mg, sodium 718 mg, sugar 4 G.
While traditional hash is associated with hastily fried leftovers and potatoes for a hearty breakfast, this wild mushroom version from Bobby Flay is a perfectly crafted dish, pairing tender, crispy potatoes with aromatic mushrooms, garlic, thyme, and shallots. Serve it as a standalone vegetarian dish or as a side dish with meat.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 900 g of potatoes
- 4 tablespoons unsalted butter
- 4 tbsp. l. rapeseed oil (canola)
- 700 g of wild mushrooms (chanterelles, champignons, oyster mushrooms, etc.)
- 3 cloves garlic, crushed
- 1 large shallot, finely diced
- 1/4 cup chopped fresh parsley
- 1 tbsp finely chopped fresh thyme leaves
- A little aged sherry vinegar
- Extra-virgin olive oil for serving
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Cooking the dish according to the recipe:
- Place the potatoes in a large saucepan and cover with cold water to a depth of 2 inches. Add 2 tablespoons of salt and bring to a boil. Cook until the potatoes are tender when pierced with a skewer, about 20 minutes. Drain thoroughly and let the potatoes cool slightly while you prepare the mushrooms.
- In a large cast-iron skillet, heat 2 tablespoons each of butter and canola oil over high heat. Add the mushrooms, garlic, and shallots. Cook until the mushrooms are golden brown, all the liquid has evaporated, and the shallots are soft. Transfer to a bowl.
- Cut the potatoes into 1-cm cubes, leaving the skins on. In the same skillet, heat the remaining 2 tablespoons of butter over medium-high heat. Add the potatoes and season with salt and pepper. Arrange them in a single layer and cook, pressing down with a spatula, until crisp and dark golden brown, about 5 minutes.
- Add the mushrooms, parsley, thyme, and vinegar. Stir until heated through, 1–2 minutes. Season with salt and pepper to taste. Transfer to a serving platter and drizzle with olive oil. Serve the potatoes and mushrooms hot or at room temperature.
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