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Mushroom-Potato Hash

Serves 4 to 6
Time 55 min
Hearty potatoes absorb the earthy flavors of sage, mushrooms and red onion in this easy hash. While you can use cremini mushrooms year-round, try experimenting with seasonal foraged varieties like oyster, porcini and morel. For a speedy alternative, swap in leftover cooked or thawed frozen potatoes.
Ingredients
  • 3 Yukon Gold potatoes diced
  • 3 small purple potatoes diced
  • 1 medium red onion diced
  • 1 pound mushrooms any variety, chopped
  • 4 cloves garlic finely chopped
  • 4 fresh sage leaves thinly sliced
  • Chopped fresh chives or flat-leaf parsley for garnish
Method

Preheat the oven to 375°F. Spread potatoes out in a single layer on a large rimmed baking sheet. Roast until barely golden, about 20 minutes. Stir potatoes and continue roasting until tender, about 10 minutes more, adding water to the pan if needed to prevent sticking.

Meanwhile, heat a large skillet over high heat. Cook onion and mushrooms, stirring occasionally, until golden brown, about 10 minutes. Add potatoes, garlic and sage, stirring to scrape up any bits of onion and mushroom. Cook until potatoes just begin to brown on the edges, about 10 minutes, adding a small amount of water if needed to prevent burning. Garnish with chives.  

If not serving immediately, let cool, then store in an airtight container in the refrigerator for up to 1 day. Reheat in a 425°F oven for 10 minutes just before serving.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 3 Yukon Gold potatoes diced
  • 3 small purple potatoes diced
  • 1 medium red onion diced
  • 1 pound mushrooms any variety, chopped
  • 4 cloves garlic finely chopped
  • 4 fresh sage leaves thinly sliced
  • Chopped fresh chives or flat-leaf parsley for garnish