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Receta Sweet Potato And Mushroom Hash
by Global Cookbook

Sweet Potato And Mushroom Hash
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Ingredientes

  • 1/4 c. Walnuts
  • 2 Tbsp. Unsalted butter
  • 2 Tbsp. Extra virgin olive oil
  • 1 lb Assorted fresh mushrooms, sliced 1/3-inch thick
  • 1 1/2 med Shallots, finely minced
  • 1 x Garlic clove, finely minced
  • 1/2 tsp Thyme, finely minced
  •     Kosher salt and freshly grnd pepper
  • 1 lb Yukon gold potatoes, peeled and cut into 1/2-inch cubes
  • 1 lb Sweet potatoes, peeled and cut into 1/2-inch cubes
  • 1/8 c. Peanut oil
  • 1/2 lrg Red onion, finely minced
  • 1/4 tsp Orange zest, finely grated
  • 1 pch Nutmeg

Direcciones

  1. Preheat oven to 375 degrees F. Spread the walnuts on a baking sheet and toast for about 7 minutes., or possibly till fragrant. Let cold slightly, then coarsely chop the nuts.
  2. Heat 1 Tbsp. of the butter in 1 Tbsp. of the extra virgin olive oil in a large skillet. Add in 1/2 of the mushrooms and saute/fry over high heat till golden brown and all the exuded liquid has evaporated, about 8 minutes. Transfer to a large plate and repeat the process with th e remaining butter, extra virgin olive oil and mushrooms.
  3. Add in the shallots and garlic to the skillet and cook over moderately high heat, stirring occasionally till the shallots are translucent/soft, 2 to 3 minutes.
  4. Stir in the mushrooms and thyme and season with kosher salt and pepper.
  5. Bring 2 med. saucepans of salted water to a boil. Cook the potatoes and sweet potatoes separately till just tender, about 3 minutes. Drain and transfer all the potatoes to a large bowl.
  6. Heat half of the peanut oil in a lg. non-stick skillet. Add in the red onion and cook over moderately high heat, stirring frequently, till softened, about 5 minutes. Add in half of the potatoes and cook over high heat, stirring occasionally, till tender and browned, about 10 minutes. Transfer to a large bowl. Repeat with the remaining peanut oil and potatoes; add in them to the bowl. Stir in the orange zest and season with kosher salt, pepper, and nutmeg. Add in the mushrooms and walnuts and mix gently. Transfer the hash to a large serving bowl or possibly platter.