Wild Mushroom-Yukon Gold Hash
Serves: 6
Brad Rosenbaum
1 January 1970
Based on User reviews:
46
Spice
47
Sweetness
47
Sourness
42
mins
Prep time (avg)
5
Difficulty
Ingredients:
910 g
Yukon Gold Potatoes4 tbsps
Unsalted Butter4 tbsps
Canola Oil680 g
Mushroom (wild)3 cloves
Garlic (finely chopped)1 large
Shallot (finely diced)1 tbsp
Sherry Vinegar (of aged)Directions:
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