Tender potatoes with a little salt and pepper, sage, onions, garlic, and some meaty mushrooms all cooked together until tender;  the end result is a delicious side dish that goes perfectly with eggs, in a quiche or even as a stuffing inside a burrito. Seriously folks, you will love this hash, especially when the onions and garlic are frying in butter, the aroma is positively divine. This flavorful dish makes a great accompanyment for any main meal. Here is the recipe.

Potato Mushroom Hash

Ingredients:

• 2-4 medium to large Yukon Gold potatoes peeled and cut into small squares. I find yokon potatoes to cook faster and become tender and buttery.
• 6 cups mushrooms cut into quarters – 16oz carton
• 1 large red onion thinly sliced
• 6 cloves garlic finely minced
• 4 sage leaves
• 1 tsp salt and 1/2 tsp pepper
• 3 tbsp butter
• 1 tbsp olive oil

Directions:

• In a large pot melt butter and sauté onions until a little browned and caramelized about 5 minutes.
• Add garlic, potatoes, salt and pepper and 2 sage leaves. Cook covered for 10 minutes or until potatoes are tender. You can add 1/4 cup water if the potatoes start burning.
• In the meantime roast mushrooms with 1 tbsp olive oil in a 400-degree oven for 15-20 minutes until the water is released from the mushrooms and they are slightly browned.
• Once potatoes are cooked add the roasted mushrooms and 2 more sage leaves.  Cook all the vegetables together for 5 minutes. so the flavors all meld together.
• Taste and adjust for salt.  Potato mushroom hash is ready.