Sweet potato and mushroom hash
12 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Walnuts |
| 3 | tablespoons | Butter |
| 3 | tablespoons | Olive oil |
| 2 | pounds | Assorted mushrooms |
| Sliced 1/2\" thick | ||
| 3 | mediums | Shallots, finely chopped |
| 2 | Garlic clove(s) | |
| Finely chopped | ||
| 1 | teaspoon | Thyme, finely chopped |
| Kosher salt | ||
| Fresh ground pepper | ||
| 2 | pounds | Yukon Gold potatoes |
| Peeled, cut in 1/2\" cubes | ||
| 2 | pounds | Sweet potatoes |
| Peeled, cut in 1/2\" cubes | ||
| ¼ | cup | Peanut oil |
| 1 | large | Red onion(s) |
| Finely chopped | ||
| ½ | teaspoon | Grated orange zest |
| 1 | pinch | Ground nutmeg |
Directions
1. Preheat the oven to 375 F. Spread the walnuts on a baking sheet and toast for about 7 min, or until fragrant. Let cool slightly, then coarsely chop the nuts.
2. Melt 1 tbs butter in 1 tbs olive oil in a large skillet. Add ⅓ of the mushrooms and saute over high heat until golden and all the exuded liquid has evaporated, about 8 min. Transfer to a large plate and repeat the process with the remaining butter, olive oil, and mushrooms.
3. Add the shallots and garlic to the skillet and cook over moderately high heat, stirring occasionally, until the shallots are translucent, 2-3 min. Stir in the mushrooms and thyme and season with kosher salt and pepper.
The mushrooms can be refrigerated for up to 1 day; the toasted walnuts can stand at room temperature.
4. Bring 2 medium saucepans of salted water to a boil. Cook the potatoes and sweet potatoes separately until just tender, about 3 min. DRain and transfer all the potatoes to a large bowl.
5. Heat half of the peanut oil in a large non-stick skillet. Add the red onion and cook over moderately high heat, stirring often, until softened, about 5 min. Add half of the potatoes and cook over high heat, stirring occasionally, until tender and browned, about 10 min.
Transfer to a very large bowl. Repeat with the remaining peanut oil and potatoes; add them to the bowl. Stir in the orange zest and season with kosher salt and pepper and nutmeg. Add the mushrooms and walnuts and mix gently. Transfer the hash to a large serving bowl or platter.
The hash can stand at room temperature for up to 3 hours. Rewarm in the oven before serving.
Food and Wine
December 1995
Submitted By DIANE LAZARUS On 12-22-95