It's time for another brunch, and what would be a better inspiration as "Brunch at Boobys" again? This time I tried to use up some left over potatoes and recreate Bobby's "Wild Mushroom-Yukon Gold Hash". Instead of Yukon Gold potatoes, however, I used Russet potatoes that I still had and I also added some bell pepper, spring onion and spinach.
Ingredients:
- 2 pounds potatoes - boiled and cubed
- Salt
- 4 tablespoons butter
- 4 tablespoons oil
- 1.5 pounds wild mushrooms (cremini, oyster, chantrelle, etc.) - sliced
- 1/2 red bell pepper - diced
- 2 green spring onions - sliced
- 3 cloves garlic - chopped
- 1 shallot - diced
- Pepper
- 1 cup fresh spinach leaves (optional)
- 1/4 cup fresh parsley - chopped
- 1 tablespoon fresh thyme - chopped
- splash sherry vinegar
- 1 sunnyside-up egg for garnish
Preparation:
- Scrup and clean the potatoes, cook in salt water until soft (20min). Drain and let cool.
- Heat 2 tablespoon butter and oil, add the mushrooms, bell pepper, spring onion, garlic and shallots and cook till mushrooms are golden brown and liquid evaporated. Shallots should be translucent. Remove from heat and transfer to a bowl.
- Cut the potatoes in 1/2 inch cubes. Heat the rest of the butter and oil and add the potatoes. Season with salt and pepper, spread them in a layer and cook till they get a little brown and crispy (about 5 min).
- Then stir in mushrooms. Add spinach and cook for a few minutes till slightly wilted. Add the fresh parsley, thyme and vinegar. Season with salt and pepper.
- Cook a sunny-side egg and serve on top.
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| with spinach (optional) |
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