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
- 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
- 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.