03 October 2014

Potato and Mushroom (and maybe some other stuff) Hash

This reminds me ever-so-slightly of my dad's famous skillet potatoes and onions, though he would rather die than ever put Brussels sprouts in them (you don't have to, either). Or mushrooms.  But you have to put the mushrooms in. He used to make his potatoes as a side with dinner, and this dish does work well alongside everything from pork to salmon.  But I kind of like to just toss some grated cheese (or better yet, cheese curds if you have them!) into the hot gooey mess and eat it that way.  Or you could do the hipster thing and put a fried egg on top... Share your variations below!

Potato and Mushroom Hash

Serves 4

1 tablespoon olive oil
1 small yellow onion, diced
3 garlic cloves, minced
4 medium Yukon potatoes, washed and diced
4 oz. mushrooms, sliced
About ½ pound Brussels sprouts, thinly sliced (optional)
Juice and zest from ½ lemon
3-4 scallions, thinly sliced
Salt and black pepper to taste

Over medium-high heat, warm the oil in a large frying pan and cook the onions until translucent, about 4 minutes.  Add the potatoes, season with salt, and cook, stirring frequently, until soft (you can also cover them for part of the time while you do other things, but be careful to keep them from sticking to the pan).  Add the mushrooms, give them a stir, and lower the heat to medium low and cover for about 10 minutes.  Uncover and stir in the Brussels sprouts (if using) along with the lemon juice and zest and scallions.  Cook, stirring frequently, until sprouts are tender and wilted to your liking.  Season with salt and pepper and serve.

For once, this mug was not ironic.