WILD MUSHROOM-YUKON GOLD HASH
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.
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.
CHILI HASH
A little micro time, a dash in the pan and you'll have a satisfying meal for those "where-did-the-time-go?" kind of nights. Now you can put up your feet and relax! -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Place potatoes and water in a microwave-safe dish. Cover and microwave on high for 7 minutes or until tender., Meanwhile, in a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Drain potatoes and add to the skillet. Stir in the chili starter, peas, parsley and salt. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Serve with sour cream if desired.
Nutrition Facts : Calories 431 calories, Fat 14g fat (5g saturated fat), Cholesterol 70mg cholesterol, Sodium 1012mg sodium, Carbohydrate 45g carbohydrate (8g sugars, Fiber 9g fiber), Protein 29g protein.
YUKON GOLD POTATO SALAD WITH CHILES, CILANTRO, AND TOASTED CUMIN
Provided by Rick Rodgers
Categories Salad Potato Side Fourth of July Picnic Vegetarian High Fiber Backyard BBQ Mayonnaise Vinegar Corn Bell Pepper Hot Pepper Summer Grill Grill/Barbecue Low Cholesterol Cilantro Bon Appétit Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 10
Steps:
- Whisk vinegar and garlic in small bowl. Gradually whisk in olive oil. Season vinaigrette to taste with salt and pepper.
- Prepare barbecue (medium-high heat). Place corn, chiles, and bell peppers on grill. Cover and grill until corn kernels are tender and chiles and bell peppers are blackened on all sides, turning frequently, about 5 minutes for corn and 12 minutes for chiles and bell peppers. Transfer vegetables to 2 baking pans. Cover chiles and bell peppers; let stand until cool. Cut corn kernels off cobs; transfer to medium bowl. Peel, seed, and coarsely chop chiles and bell peppers; add to bowl with corn. DO AHEAD: Vinaigrette and vegetables can be made 1 day ahead. Cover separately; chill. Bring vinaigrette to room temperature and rewhisk before using.
- Stir cumin seeds in small dry skillet over medium heat until fragrant, about 2 minutes. Transfer to small bowl; set aside. Cook potatoes in large pot of boiling salted water just until tender when pierced with knife, about 20 minutes. Drain. Rinse under cold water. Drain and cool slightly. Cut potatoes into 1/3- to 1/2-inch-thick slices. Transfer to large bowl. Add grilled vegetables and vinaigrette; toss to coat. Add cumin seeds, green onions, and cilantro and toss. Season generously with salt and pepper. Cover; chill at least 2 hours. DO AHEAD: Can be made 8 hours ahead. Keep refrigerated. Serve chilled or at room temperature.
- * Sold at some supermarkets and at specialty foods stores and Latin markets.
YUKON GOLD GRATIN WITH CHILIES, CILANTRO AND CHEESE
Categories Cheese Herb Potato Side Bake Hot Pepper Bon Appétit Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 10
Number Of Ingredients 9
Steps:
- Preheat oven to 400°F. Char chilies over gas flames or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.
- Butter 13x9x2-inch glass baking dish. Sprinkle garlic over bottom of dish. Arrange 1/4 of potatoes in dish. Sprinkle with salt and pepper, then with 1/3 of chilies and 1/3 of cilantro. Repeat layering of potatoes, chilies and cilantro 2 more times, seasoning potatoes with salt and pepper. Top with potatoes. Pour broth over, then cream. Sprinkle with salt and pepper.
- Tent dish with foil. Bake until potatoes are tender, about 1 hour 15 minutes. Uncover. Sprinkle cheeses over potatoes. Bake until liquid thickens, about 15 minutes. Cool slightly. Sprinkle with cilantro.
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