Wild Mushroom-Yukon Gold Hash Recipe

Name: Wild Mushroom-Yukon Gold Hash
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Put the potatoes in a large pot and cover with cold water by 2 inches.
2
Add 2 tablespoons salt and bring to a boil.
3
Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes.
4
Drain well and let them cool slightly while you prepare the mushrooms.
5
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.
6
Add the mushrooms, garlic and shallots.
7
Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender.
8
Transfer to a bowl.
9
Cut the potatoes into 1/2-inch dice, keeping the skin on.
10
Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer.
11
Add the potatoes and season with salt and pepper.
12
Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes.
13
Stir in the mushrooms, parsley, thyme and vinegar.
14
Toss to warm through, 1 to 2 minutes.
15
Season with salt and pepper.
16
Transfer to a platter and drizzle with olive oil.
17
Serve hot or at room temperature.

458

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 pounds Yukon gold potatoes, Kosher salt, 4 tablespoons unsalted butter, 4 tablespoons canola oil, and more.

Yes, Wild Mushroom-Yukon Gold Hash falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Wild Mushroom-Yukon Gold Hash

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