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
Sea salt
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 saut� 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 through.

Vegetarian version: Leave out bacon and use canola oil to saut� ingredients.

Garnish with slices of reserved mushrooms.