Best Mushroom Potato Hash Recipes
POTATO, ASPARAGUS AND MUSHROOM HASH
Per Eating Well, "Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top." Their make-ahead tip is to steam your potatoes a day or two in advance if you like.
Provided by januarybride
Categories One Dish Meal
Time 40m
Yield 5 cups, 4 serving(s)
Number Of Ingredients 13
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more.
- Divide the hash among 4 plates and top each with a poached egg if you wish.
- Serve sprinkled with chives.
MUSHROOM-POTATO HASH RECIPE
Knock their socks off with our Mushroom-Potato Hash Recipe. Our Mushroom-Potato Hash Recipe is a cinch to make thanks to ready-made hash brown potatoes.
Provided by My Food and Family
Categories Home
Time 40m
Yield 12 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium-high heat. Add onions and garlic; cook and stir 2 to 3 min. Add mushrooms; cook 2 to 3 min. or until tender. Add broth; cook 3 to 4 min. or until liquid has evaporated. Remove onion mixture from skillet; set aside. Wipe skillet clean.
- Melt butter in skillet on medium-high heat. Add potatoes; cook 20 min. or until browned, stirring frequently. Stir in onion mixture, pepper and parsley.
Nutrition Facts : Calories 120, Fat 6 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 65 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 2 g
POTATO, ASPARAGUS & MUSHROOM HASH
Made with asparagus, roasted red pepper and mushrooms, this hash has a fresh and light, springtime taste. Serve with hearty whole-grain toast and an egg or two on top.
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Place a steamer basket in a large saucepan, add 1 inch of water and bring to a boil. Put potatoes in the basket and steam until barely tender when pierced with a skewer, 12 to 15 minutes, depending on size. When cool enough to handle, chop into 1/2-inch pieces.
- Heat 1 tablespoon oil in a large (not nonstick) skillet over medium heat. Add asparagus, mushrooms, shallot and garlic and cook, stirring often, until beginning to brown, 5 to 7 minutes. Remove to a plate.
- Add the remaining 2 tablespoons oil to the pan. Add onion and the potatoes and cook, stirring occasionally and scraping up the browned bits with a metal spatula, until the potatoes are browned, 4 to 8 minutes. Return the asparagus mixture to the pan along with roasted red pepper, sage, salt and pepper; cook, stirring, until heated through, about 1 minute more. Serve sprinkled with chives, if desired.
- To Make Ahead: Steam potatoes (Step 1); refrigerate for up to 2 days.
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