Wild Mushroom Hash Recipe
Wild Mushroom Hash
2 lbs red potatoes
1 medium onion
8 oz Applewood smoked bacon
1 lb fresh porcini mushrooms
1 lb fresh chanterelle mushrooms
Fresh ground black pepper
Dice all ingredients about 1/4" in size. Keep them all separate. Brown bacon in
a saute pan. When browned, place bacon in a bowl and reserve bacon fat. Put a
light layer of reserved bacon fat in a large sauté pan and heat until fat is
just beginning to smoke. Add just enough potatoes to cover bottom of pan. Turn
heat to medium (it is important to use medium to medium high heat or potatoes
will stick to the pan) and stir once in a while until potatoes are golden and
tender. Put potatoes in a bowl with bacon and repeat until potatoes are all
done. Put a light layer of bacon fat in the pan again and add onions. Cook until
slightly browned and soft. Add wild mushrooms (reserve a few for garnish) and
continue cooking until tender. Add onion/wild mushroom mixture to the bowl of
bacon and potatoes. Mix well. Season with salt and pepper.
Can be stored in the refrigerator up to 48 hours. Reheat by heating a pan with a
touch of bacon fat or canola oil. When hot add a thin layer of hash and heat
Vegetarian version: Leave out bacon and use canola oil to sauté ingredients.
Garnish with slices of reserved mushrooms.
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