Wild Mushroom-Yukon Gold Hash

This delicious Wild Mushroom-Yukon Gold Hash is a quick and easy meal packed with rich flavors. Perfect for any time of day, it combines crispy potatoes, savory mushrooms, and fresh herbs for a satisfying dish. With simple ingredients, you can easily customize it to suit your taste, making it a flexible and comforting choice for any meal.

Ingredients Needed:

• 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

How To Make Wild Mushroom-Yukon Gold Hash?

1. Cook the Potatoes: Place the potatoes in a pot, cover with cold water by 5 cm, and add 30g salt. Bring to a boil and cook for 20 minutes, until soft. Drain and let cool slightly.
2. Cook the Mushrooms: Heat 28g butter and 28g oil in a pan over high heat. Add mushrooms, garlic, and shallots. Cook for 5-7 minutes until mushrooms are golden and tender. Set aside.
3. Cook the Potatoes: Cut the cooled potatoes into 1.27 cm cubes. Heat the remaining butter and oil in the same pan. Add potatoes, season with salt and pepper, and cook for 5 minutes until crisp and golden.
4. Combine Everything: Stir in the mushrooms, parsley, thyme, and a splash of sherry vinegar. Toss everything together and cook for another 1-2 minutes.
5. Serve: Transfer to a platter, drizzle with olive oil, and serve hot or at room temperature.

Recipe Tips:

• Use Firm Potatoes: Yukon gold potatoes are ideal for this recipe because they hold their shape and become crispy when cooked.
• Cook Mushrooms Until Dry: Make sure to cook the mushrooms until all their moisture evaporates; this helps them become golden and flavorful.
• Don’t Skip the Vinegar: A splash of aged sherry vinegar adds a tangy depth of flavor, so don’t skip it!
• Press the Potatoes for Crispiness: When cooking the potatoes, press them down with a spatula to ensure they get crispy and golden on the bottom.
• Fresh Herbs Make a Difference: Use fresh parsley and thyme to enhance the flavor; dried herbs won’t give the same fresh, vibrant taste.

How To Store & Reheat Leftovers?

• Refrigerate: Cool the leftover hash to room temperature, then store it in a container in the fridge for up to 3 days.
• Freeze: Let it cool, then freeze in an airtight container for up to 1 month.
• Reheat: Heat the hash in a pan on medium for 5-7 minutes, stirring often.

Nutrition Facts:

• Calories: 230 kcal
• Total Fat: 14 g
• Saturated Fat: 8 g
• Cholesterol: 30 mg
• Sodium: 400 mg
• Potassium: 600 mg
• Total Carbohydrate: 24 g
• Dietary Fiber: 3 g
• Sugars: 2 g
• Protein: 6 g

Try More Bobby Flay Recipes:

• Wild Mushroom-Cheddar Burger
• Sourdough, Wild Mushroom, and Bacon Dressing
• Bobby Flay Mushroom Risotto
• Bobby Flay Mushroom Stroganoff

Wild Mushroom-Yukon Gold Hash

Author: Mohamed Shili Cooking Method:Pan-frying Cuisine:American Courses:Side Dish Recipe Keys: W Wild Mushroom-Yukon Gold Hash

Difficulty:BeginnerPrep time: 15 minutesCook time: 30 minutesRest time: minutesTotal time: 45 minutesServings:4 servingsCalories:230 kcal Best Season:Suitable throughout the year

Description

This delicious Wild Mushroom-Yukon Gold Hash is a quick and easy meal packed with rich flavors. Perfect for any time of day, it combines crispy potatoes, savory mushrooms, and fresh herbs for a satisfying dish. With simple ingredients, you can easily customize it to suit your taste, making it a flexible and comforting choice for any meal.

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

Instructions

1. Cook the Potatoes: Place the potatoes in a pot, cover with cold water by 5 cm, and add 30g salt. Bring to a boil and cook for 20 minutes, until soft. Drain and let cool slightly.
2. Cook the Mushrooms: Heat 28g butter and 28g oil in a pan over high heat. Add mushrooms, garlic, and shallots. Cook for 5-7 minutes until mushrooms are golden and tender. Set aside.
3. Cook the Potatoes: Cut the cooled potatoes into 1.27 cm cubes. Heat the remaining butter and oil in the same pan. Add potatoes, season with salt and pepper, and cook for 5 minutes until crisp and golden.
4. Combine Everything: Stir in the mushrooms, parsley, thyme, and a splash of sherry vinegar. Toss everything together and cook for another 1-2 minutes.
5. Serve: Transfer to a platter, drizzle with olive oil, and serve hot or at room temperature.

Notes

• Use Firm Potatoes: Yukon gold potatoes are ideal for this recipe because they hold their shape and become crispy when cooked.
• Cook Mushrooms Until Dry: Make sure to cook the mushrooms until all their moisture evaporates; this helps them become golden and flavorful.
• Don’t Skip the Vinegar: A splash of aged sherry vinegar adds a tangy depth of flavor, so don’t skip it!
• Press the Potatoes for Crispiness: When cooking the potatoes, press them down with a spatula to ensure they get crispy and golden on the bottom.
• Fresh Herbs Make a Difference: Use fresh parsley and thyme to enhance the flavor; dried herbs won’t give the same fresh, vibrant taste.

Keywords:Wild Mushroom-Yukon Gold Hash