Potato Mushroom Hash

Potato Mushroom Hash|Havocinthekitchen.com

It might be warm and nice outside. Perhaps, it’s the right time to start making some delightful and bright salads. But there’s always some place for a hearty and comfort potato hash, or specifically, Potato Mushroom Hash.

Potato Mushroom Hash|Havocinthekitchen.com

So far I’ve been cooking and sharing over here the recipes for sweet potato hash. Like this one. Or this one. But indeed, why always sweet potatoes, eh? Probably, that is so because they don’t get that notoriously unhealthy reputation that potatoes do. Besides, a potato hash may sound boring.

However, a potato hash has always been in my life. Even though I have made it a few times for the last 5 or so years, being a kid it was quite a common dish in our family (Like for millions of people).

If you don’t know this fact, I grew up in Russia in the 1980th when the grocery choices were extremely poor which is why potato was an affordable and ubiquitous produce. I mean, you hardly could buy bananas or oranges those years so I am pretty sure the peoples didn’t know the sweet potato.

Just for the record: I tried sweet potatoes first time ever in 2010 or so (Even though they had been in stores for a number of years), and it was quite pricey, something like 3$ for one large (about a pound) sweet potato.

Anyways, potatoes were a common thing in our house. Basically, what not to love about this dish, eh? Potatoes and onions cooked to the perfection make a divine meal. Add some mushrooms for even a better combo!

Potato Mushroom Hash|Havocinthekitchen.com

Potato Mushroom Hash|Havocinthekitchen.com

There’s one thing most of you may not understand. In Russia, a lot of people have a tradition to pick some mushrooms in the forests. I do believe a lot of people do this these years too, but 20 years back that was almost a must. I know, that may sound like a peculiar thing to do, but just imagine it this way: you go to the farmer market forest and buy grab some lovely chanterelles and other wild mushrooms. Trust me, any potato hash would be much better with the wild mushrooms – they are the way more fragrant and delicious. Well, I wish we had the forest near the house where I could find some chanterelles because it’s hard to find and buy them, not to mention their outrageous price. If you don’t have any wild mushrooms, grab some cremini since they have a good deep flavor too.

I totally forgot to mention, some people gather berries too. What a tedious and time-consuming thing to do – I tried few times in my childhood.

Potato Mushroom Hash|Havocinthekitchen.com

 

Potato Mushroom Hash|Havocinthekitchen.com

Now about serious: Potato Mushroom Hash, with lots of golden and crisp onions, and a good pinch of smoked paprika for you dinner. Isn’t it this something you’re craving for right now?

All right, I’ve got to wrap this up or there’s a chance of a sudden hunger attack.

Have you ever picked anything (Mushrooms, berries, brushwood, money, chocolate, etc) in the forests?

Whats’s better: a sweet potato hash or Potato Mushroom Hash?

Potato Mushroom Hash|Havocinthekitchen.com

Potato Mushroom Hash|Havocinthekitchen.com

Potato Mushroom Hash|Havocinthekitchen.com

Potato Mushroom Hash

Rustic, comfort, aromatic, and delicious Potato Mushroom Hash with crispy onions, garlic, and smoked paprika.

Ingredients

  • 4 medium potatoes, peeled and cubed
  • 10-12 medium cremini mushrooms (or better mix), sliced
  • 1 medium white/red onion, cleaned and sliced
  • 1-2 garlic cloves, finely chopped
  • 1 tbsp smoked paprika
  • 1,5 tbsp olive oil
  • 1/2 tbsp butter
  • salt, to taste
  • parsley or other herbs, to taste

Instructions

  1. 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).
  2. Add the mushrooms and cook about 7 minutes or until they start to be getting nice and slightly brown.
  3. Add the potatoes and cook few minutes on high until the potatoes start to develop the golden crust.
  4. Season with the salt and paprika. Reduce the heat, cover, and cook about 10-12 minutes, stirring occasionally, until almost soft from in inside.
  5. 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.
  6. Serve at once garnished with fresh greens if desired.
  7. Enjoy!

Notes

havocinthekitchen.com

http://www.havocinthekitchen.com/potato-mushroom-hash/

8 thoughts on “Potato Mushroom Hash

  1. When I first lived on my own at 17 I was eating a lot of fried potatoes! Love the crispy edges and pillowy, tender insides of them. Baked, boiled, steamed or fried they are so versatile. This looks most scrumptious Ben. I prefer sweet potatoes cubed and roasted and would pick this hash over it any day and can’t say as I’ve ever foraged for my dinner! Nicely done. :)
    Kevin | Keviniscooking recently posted…Rhubarb and Honey Whipped Ricotta ShortbreadMy Profile

  2. Haha – I have to agree with David, I’d end up with poisonous shrooms too – or maybe those ones that make you have hallucinations and neither of those would be good scenarios!
    Ben, I love your use of paprika in this – and mmm mmm mm to those crispy onions! I have some purple potatoes and I think I might just remake your hash – tho I don’t have any mushrooms in my fridge – tho I do have some in my backyard…hmmm…on second thought…better stay away from those too!
    Hope you are well Ben, I am sorry I haven’t visited as often – but will try to from now on.
    Shashi @ RunninSrilankan recently posted…Lemon Blueberry CookiesMy Profile

  3. I’ve always thought it would be fun to know how to forage for usable kitchen ingredients. But with my luck, I’d end up picking the poisonous mushrooms…or the ones with psychedelic properties. Haha! I love all of thes hash recipes lately…they look incredible! Plus, it’s hard to beat a good potato dish. If you happen to have any leftovers, I know where you can send them. :-)
    David @ Spiced recently posted…Veggie Hummus WrapsMy Profile

Leave a Reply

Your email address will not be published. Required fields are marked *

CommentLuv badge

This site uses Akismet to reduce spam. Learn how your comment data is processed.