Mushroom-Potato Hash

This recipe from Bobby Flay is one to keep in your back pocket! I would definitely serve this for breakfast, brunch, or dinner (I can imagine it piled over a steak with a nice runny egg on top). The combination of the crispy potatoes and the chewy Black pearl mushrooms along with the fresh herbs and vinegar brightened up and elevated this dish beyond your regular skillet fried potatoes. I was eating this straight out of the pan, but did up managing to drape a ssunnyside egg over what was left for a truly delectable bite that I am craving even now. This recipe can easily be made vegan, and for those in your family who think they might not like mushrooms… I think they might be pleasantly surprised! Comes together in about 45 minutes.

Ingredients:

1 ½ pounds baby Yukon gold potatoes (can substitute regular, you just have a bit more dicing work)

Kosher salt

4 Tablespoons unsalted butter, or vegan butter

4 tablespoons avocado oil

1 pound Black pearl mushrooms (Blue oyster would work, too)

3 cloves garlic, minced

½ small red onion, finely diced – or 1 large shallot

Black pepper

½ cup chopped fresh flat leaf parsley

1 scant Tablespoon finely chopped fresh thyme, or 1 teaspoon dried

1T+ red wine vinegar

Directions:

Put the potatoes in a large pot and cover with 2 inches of cold water.  Add 1 ½ Tablespoons of Kosher salt and bring to a boil.  Cook until a skewer inserted into the center of a few of the potatoes meets with no resistance, about 8 minutes (for the baby Yukon… closer to 20 minutes if using regular sized). Drain well and let them cool while you prepare the mushrooms.

Chop the Black pearl mushrooms into ½ inch dice.  Finely dice the red onion and mince the garlic.

Heat 2 Tablespoons of the butter and 2 Tablespoons avocado oil in a large skillet over medium-high heat until the mixture begins to shimmer.  Add the mushrooms, garlic, and red onion/shallot.  Cook until the mushrooms are golden brown, and the onions are tender.  Transfer to a bowl.

Cut the potatoes onto ½ inch dice, keeping the skin on.  If you are using baby yukons, cut in half or quarters.  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 into one layer and cook, pressing down gently with a spatula until crispy and deep golden brown, about 5 minutes.  Flip and press again.  Stir in the mushrooms, parsley, thyme, and vinegar.  Toss to warm through, 1-2 minutes.  Transfer to a platter, drizzle with olive oil and a little more vinegar, if desired.  Serve warm or room temperature.  Also amazing with a poached or sunny side up egg on top as a breakfast bowl!