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
MUSHROOM-POTATO HASH
Hearty potatoes absorb the earthy flavors of sage, mushrooms and red onion in this easy hash. While you can use cremini mushrooms year-round, try experimenting with seasonal foraged varieties like oyster, porcini and morel. For a speedy alternative, swap in leftover cooked or thawed frozen potatoes.
Time 55m
Yield Serves 4 to 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 375°F.
- Spread potatoes out in a single layer on a large rimmed baking sheet.
- Roast until barely golden, about 20 minutes.
- Stir potatoes and continue roasting until tender, about 10 minutes more, adding water to the pan if needed to prevent sticking.
- Meanwhile, heat a large skillet over high heat.
- Cook onion and mushrooms, stirring occasionally, until golden brown, about 10 minutes.
- Add potatoes, garlic and sage, stirring to scrape up any bits of onion and mushroom.
- Cook until potatoes just begin to brown on the edges, about 10 minutes, adding a small amount of water if needed to prevent burning. Garnish with chives.
- If not serving immediately, let cool, then store in an airtight container in the refrigerator for up to 1 day.
- Reheat in a 425°F oven for 10 minutes just before serving.
Nutrition Facts : Calories 150 calories, Fat 0.5 grams, SaturatedFat 0 grams, Cholesterol 0 milligrams, Sodium 30 milligrams, Carbohydrate 32 grams, Protein 6 grams
MUSHROOM POTATO HASH
Provided by Ann
Time 20m
Number Of Ingredients 6
Steps:
- In a medium frying pan over medium heat, melt half the butter, then add the shredded potato. Cover and cook over medium heat for a few minutes, checking frequently. When the hashbrowns are nicely browned on the bottom, flip them over and cook until browned on the other side.
- Add the rest of the butter to the pan with the mushrooms and stir to mix. Cover and let cook a few minutes, then stir. Repeat until the mushrooms are tender. Season to taste.
- Top with cheese, cover and cook for a couple more minutes until the cheese is melted. Remove the hashbrowns from the pan and cook the egg to your liking. Slide the egg onto the hash and enjoy!
POTATO MUSHROOM HASH
Rustic, comfort, aromatic, and delicious Potato Mushroom Hash with crispy onions, garlic, and smoked paprika.
Provided by Ben | Havocinthekitchen
Categories Hash
Number Of Ingredients 9
Steps:
- In a large skillet (or better cast iron pan) melt the butter with 1 tablespoon oil and cook the onions for about 5 minutes, until soft and slightly golden (not brown).
- Add the mushrooms and cook about 7 minutes or until they start to be getting nice and slightly brown.
- Add the potatoes and cook few minutes on high until the potatoes start to develop the golden crust.
- Season with the salt and paprika. Reduce the heat, cover, and cook about 10-12 minutes, stirring occasionally, until almost soft from in inside.
- Increase the heat and cook (add the remaining oil if necessary; if there's enough fat - avoid), uncover, for another 5 or so minutes to get a lovely crust depending on the desired texture. Refrain from mixing the hash often since it will prevent from developing that needed crust.
- Serve at once garnished with fresh greens if desired.
- Enjoy!
Nutrition Facts :
WILD MUSHROOM-YUKON GOLD HASH
Provided by Bobby Flay
Categories side-dish
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Put the potatoes in a large pot and cover with cold water by 2 inches. Add 2 tablespoons salt and bring to a boil. Cook until a skewer inserted into the center of each potato meets with no resistance, about 20 minutes. Drain well and let them cool slightly while you prepare the mushrooms.
- 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. Add the mushrooms, garlic and shallots. Cook until the mushrooms are golden brown and all of the liquid has evaporated, and the shallots are tender. Transfer to a bowl.
- Cut the potatoes into 1/2-inch dice, keeping the skin on. Heat the remaining 2 tablespoons butter and oil in the same pan over medium-high heat, and heat until the mixture begins to shimmer. Add the potatoes and season with salt and pepper. Spread in one layer and cook, pressing with a spatula, until crisp and deep golden brown on the bottom, about 5 minutes. Stir in the mushrooms, parsley, thyme and vinegar. Toss to warm through, 1 to 2 minutes. Season with salt and pepper. Transfer to a platter and drizzle with olive oil. Serve hot or at room temperature.
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
MUSHROOM HASH WITH POACHED EGGS
Get three of your 5-a-day before midday with this nutritious brunch recipe. Mushrooms are a good source of zinc, a key nutrient for maintaining healthy skin
Provided by Sara Buenfeld
Categories Breakfast, Brunch
Time 27m
Number Of Ingredients 8
Steps:
- Heat the oil in a large non-stick frying pan and fry the onions for a few mins. Cover the pan and leave the onions to cook in their own steam for 5 mins more.
- Tip in the mushrooms with the thyme and cook, stirring frequently, for 5 mins until softened. Add the tomatoes and paprika, cover the pan and cook for 5 mins until pulpy. Stir through the seed mix.
- If you're making this recipe as part of our two-person Summer Healthy Diet Plan, poach two of the eggs in lightly simmering water to your liking. Serve on top of half the hash with a sprinkling of fresh thyme and some black pepper. Chill the remaining hash to warm in a pan and eat with freshly poached eggs on another day. If you're serving four people, poach all four eggs, divide the hash between four plates, sprinkle with thyme and black pepper and serve with the eggs on top.
Nutrition Facts : Calories 283 calories, Fat 17 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 11 grams sugar, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 0.2 milligram of sodium
CREAMY MUSHROOM HASH
I came up with this recipe one day when I didn't have many groceries in the house. My kids named it Hobo Hash because it didn't have a lot in it and could be cooked in one pan.-Linda Hendershott, St. Joseph, Michigan
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- In a large skillet, cook bacon over medium heat until crisp. Remove to paper towels to drain, reserving 3 tablespoons drippings. , Saute onion and mushrooms in drippings until onion is tender. Stir in the potatoes and soup. Simmer, uncovered, for 5 minutes or until heated through. Sprinkle with bacon.
Nutrition Facts : Calories 399 calories, Fat 13g fat (5g saturated fat), Cholesterol 19mg cholesterol, Sodium 851mg sodium, Carbohydrate 58g carbohydrate (7g sugars, Fiber 6g fiber), Protein 13g protein.
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.
POTATO HASH WITH SPINACH AND EGGS
Classic potato hash and eggs gets a nutritious element thanks to spinach. Don't limit this quick dish to weeknights; it makes a fabulous weekend brunch offering as well.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 25m
Number Of Ingredients 10
Steps:
- In a large cast-iron or other heavy skillet, bring potatoes to a boil in salted water over high. Cook until potatoes are tender when pierced with a knife, about 6 minutes. Drain.
- In skillet, melt 2 tablespoons butter over medium. Add onion and bell pepper and cook until softened, about 10 minutes. Add potatoes and red-pepper flakes; season with salt. Cook until potatoes are golden, 3 minutes. Add spinach and 1 tablespoon butter and cook, stirring, until butter is melted. Make four wells in potato mixture. Crack 2 eggs into each well and reduce heat to medium-low. Cover and cook until whites are set but yolks are still runny, about 6 minutes. Sprinkle with Parmesan and parsley and serve immediately.
Nutrition Facts : Calories 343 g, Fat 21 g, Fiber 6 g, Protein 20 g, SaturatedFat 10 g
MUSHROOM BUTTERNUT SQUASH HASH
This hash tastes like Thanksgiving and fall; tried something similar at a restaurant, loved it, and came home to recreate it.
Provided by punkim30
Categories Side Dish Vegetables Squash
Time 55m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat until it slips easily across the bottom. Add onion and salt; cook until translucent, about 5 minutes. Add leek. Reduce heat to low and add 1 tablespoon stock if onion or leek start to stick.
- Stir in mushrooms. Cook until starting to brown, about 5 minutes. Add squash, potatoes, and 1/2 cup stock. Add 1 teaspoon sage and 1 teaspoon thyme. Season with salt and pepper. Cover to keep the moisture in; simmer on low, adding more stock if needed, until squash is soft, 20 to 30 minutes. Add remaining sage and thyme halfway through the cooking time.
Nutrition Facts : Calories 109.5 calories, Carbohydrate 17.9 g, Cholesterol 1.5 mg, Fat 3.8 g, Fiber 3 g, Protein 2.6 g, SaturatedFat 0.6 g, Sodium 332.4 mg, Sugar 3.3 g
More about "mushroom potato hash recipes"
MUSHROOM HASH RECIPE - LOS ANGELES TIMES
From latimes.com
CHICKEN MUSHROOM POTATO HASH RECIPE | SPARKRECIPES
From recipes.sparkpeople.com
SAUSAGE, POTATO AND MUSHROOM HASH - ENGLISH SAUSAGES
From englishsausages.com
MIX-AND-MATCH POTATO HASH | RECIPES, DINNERS AND EASY ... - FOOD …
From foodnetwork.com
POTATO, ASPARAGUS & MUSHROOM HASH RECIPE | EATINGWELL
From eatingwell.com
POTATO HASH WITH MUSHROOMS RECIPE | EAT SMARTER USA
From eatsmarter.com
WILD MUSHROOM POTATO HASH | FOOD GYPSY
From foodgypsy.ca
10 BEST STEAK POTATO HASH RECIPES | YUMMLY
From yummly.com
HASH RECIPE - MUSHROOM ZUCCHINI HASH - WOMAN'S DAY
From womansday.com
POTATO HASH WITH BACON, LEEK, AND MUSHROOM - FIFTEEN …
From fifteenspatulas.com
10 BEST HEALTHY POTATO HASH RECIPES | YUMMLY
From yummly.com
CHORIZO MUSHROOM SWEET POTATO HASH - A SASSY SPOON
From asassyspoon.com
POTATO HASH RECIPE (DINER-STYLE CRISPY SKILLET POTATOES) - KITCHN
From thekitchn.com
CREAMY HASH BROWN MUSHROOM CHOWDER - BRAND NEW VEGAN
From brandnewvegan.com
POTATO – MUSHROOM – PAPRIKA – HASH
From bosskitchen.com
POTATO, MUSHROOM, AND CHICKEN HASH RECIPE - QUICK FROM SCRATCH …
From foodandwine.com
SWEET POTATO HASH WITH MUSHROOMS - ROBUST RECIPES
From robustrecipes.com
POTATO BREAKFAST HASH WITH EGGS & MUSHROOMS - MUSHROOM COUNCIL
From mushroomcouncil.com
BAKED MUSHROOM, POTATO AND CHEESE HASH WITH EGGS RECIPE
From olivemagazine.com
POTATO BREAKFAST HASH WITH EGGS AND MUSHROOMS
From mushrooms.ca
POTATO, MUSHROOM, AND CHICKEN HASH RECIPE - RECIPES.NET
From recipes.net
EGG, MUSHROOM, POTATO AND SPINACH HASH - TIFFIN AND TEA
From tiffinandteaofficial.com
RECIPE: BACON AND MUSHROOM SWEET POTATO HASH - JJ VIRGIN
From jjvirgin.com
IDAHO® POTATO AND MUSHROOM HASH | IDAHO POTATO COMMISSION
From idahopotato.com
SIMPLY DELICIOUS SWEET POTATO HASH RECIPE WITH MUSHROOMS
From justthewoods.com
VEGAN RECIPE SEASONAL MUSHROOMS & POTATO HASH
From bettinaskitchen.com
SWEET POTATO HASH STUFFED PORTOBELLO MUSHROOMS RECIPE
From eatingwell.com
SWEET POTATO MUSHROOM HASH – NOURISH BY JANE CLARKE
From nourishbyjaneclarke.com
POTATO ONION MUSHROOM AND EGG BREAKFAST HASH - SOUFFLE BOMBAY
From soufflebombay.com
POTATO, ASPARAGUS & MUSHROOM HASH RECIPE - WEBMD
From webmd.com
CAJUN SHRIMP SWEET POTATO HASH - THERESCIPES.INFO
From therecipes.info
POTATO, MUSHROOM, AND CHICKEN HASH RECIPE | MYRECIPES
From myrecipes.com
CRISPY BREAKFAST HASH WITH BACON, POTATOES, AND VEGETABLES
From barefeetinthekitchen.com
POTATO, BACON AND MUSHROOM HASH • THE COOK REPORT
From thecookreport.co.uk
HASH RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
HOW TO MAKE OUR YUMMY POLISH MUSHROOM POTATO HASH
From wolfcoveinn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love