Monday, April 18, 2011

Potato Leek Hash with Oyster Mushrooms

Potatoes and leeks are a famous combination that can be used in many different ways.  Potato leek hash is great, adding fresh oyster mushrooms is just a luxury.  You can top with ketchup or even a little truffle oil if it is a special occasion, but no matter what the combination of flavors will be great.


1 russet potato, cut into small pieces
1 leek, cleaned and chopped
6 ounces oyster mushrooms, broken up
2 cloves garlic, chopped
3 sprigs fresh wide leaf parsley, cut leafs with scissors
2 tbl vegetable oil
salt and pepper to taste
Dash truffle oil (optional)

Heat a cast iron skillet or saut√© pan on medium heat.  Add the oil and allow it to warm up.

Add the potatoes and season with salt and pepper.

Don't stir for about 4 minutes to allow the potatoes to get a nice crust.  Add the leeks and stir to combine.

Once the leeks have cooked down a bit add the garlic and mushrooms.

Cook until the mushrooms are cooked through, around 5 minutes stirring occasionally.

Garnish with the parsley and the truffle oil if you want.  Enjoy for breakfast or as a side dish.

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