Big Mushroom and Potato Hash Skillet

This hearty Big Mushroom and Potato Hash Skillet combines earthy mushrooms, crispy potatoes, and savory spices for a comforting meal. Perfect for breakfast or dinner, it’s a one-pan wonder packed with flavor, texture, and wholesome ingredients, ready to satisfy your cravings in under 40 minutes.

Why You’ll Love This Recipe

This Big Mushroom and Potato Hash Skillet is a crowd-pleaser that brings comfort and flavor to your table with minimal effort. The combination of golden, crispy potatoes and meaty mushrooms creates a satisfying texture, while aromatic spices and fresh herbs elevate the dish to a whole new level. It’s versatile enough to serve as a hearty breakfast, a cozy dinner, or even a side dish at your next gathering. The one-pan preparation means less cleanup, making it ideal for busy weeknights or lazy weekends. Whether you’re a mushroom lover or just looking for a wholesome, budget-friendly meal, this recipe delivers every time. Plus, it’s easily customizable to suit dietary preferences or whatever ingredients you have on hand!

Recipe Tips and Tricks

• Use a large skillet: A wide skillet ensures even cooking and crispy potatoes without overcrowding.
• Don’t stir too often: Let the potatoes sit undisturbed for a few minutes to develop a golden crust.
• Dry the mushrooms: Pat mushrooms dry before cooking to avoid excess moisture and achieve a nice sear.
• Season in layers: Add salt and pepper at each step to build flavor throughout the dish.
• Test potato doneness: Pierce potatoes with a fork to ensure they’re tender before serving.
• Add a splash of acid: A squeeze of lemon juice or a dash of vinegar brightens the flavors.
• Use high heat for browning: Medium-high heat helps caramelize the mushrooms and potatoes for deeper flavor.
• Garnish generously: Fresh herbs like parsley or chives add a pop of color and freshness.

Ingredients Notes

• Mushrooms (8 oz): Cremini or button mushrooms work best for their meaty texture and earthy flavor. Clean them with a damp cloth to avoid waterlogging.
• Potatoes (1.5 lbs): Yukon Gold or russet potatoes are ideal for their creamy interior and crispy exterior when cooked.
• Onion (1 medium): Yellow or sweet onions add a subtle sweetness that balances the savory elements.
• Garlic (2 cloves): Fresh garlic provides a bold, aromatic kick; mince finely for even distribution.
• Olive oil (3 tbsp): Extra virgin olive oil enhances flavor, but avocado oil is a good high-heat alternative.
• Smoked paprika (1 tsp): Adds a smoky depth; regular paprika works but offers less complexity.
• Thyme (1 tsp, dried): Dried thyme brings an herby warmth; fresh thyme can be used for a brighter note.
• Salt and pepper: Use kosher salt for better control and freshly ground pepper for maximum flavor.
• Parsley (2 tbsp, chopped): Fresh parsley adds a vibrant finish; substitute with chives if preferred.
• Eggs (optional, 4): For a breakfast twist, fry eggs to top the hash for creamy richness.

Yield: Serves 4

Big Mushroom and Potato Hash Skillet

Print

Crispy potatoes and earthy mushrooms star in this one-pan hash skillet, perfect for a hearty breakfast or cozy dinner.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• 8 oz cremini or button mushrooms, sliced
• 1.5 lbs Yukon Gold or russet potatoes, diced into ½-inch cubes
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 3 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp dried thyme
• Salt and freshly ground black pepper, to taste
• 2 tbsp fresh parsley, chopped
• 4 large eggs (optional, for serving)

Instructions

1. Prep the ingredients: Rinse and dice the potatoes into ½-inch cubes. Slice the mushrooms, dice the onion, and mince the garlic. Having everything ready makes cooking a breeze!
2. Parboil the potatoes: Place potatoes in a pot of salted water, bring to a boil, and cook for 5 minutes until just tender. Drain and set aside.
3. Heat the skillet: Warm 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. A hot pan ensures crispy results.
4. Cook the potatoes: Add potatoes to the skillet in a single layer. Cook undisturbed for 5-7 minutes until golden. Flip and cook 5 more minutes.
5. Add the veggies: Push potatoes to one side. Add remaining 1 tbsp oil, mushrooms, and onions. Cook 5 minutes, stirring occasionally, until mushrooms are browned.
6. Season the hash: Sprinkle smoked paprika, thyme, salt, and pepper over the skillet. Stir to combine and cook 2 minutes to bloom the spices.
7. Add garlic: Stir in minced garlic and cook for 1 minute until fragrant. Be careful not to burn it for the best flavor.
8. Combine and crisp: Mix everything together and cook 2-3 minutes more, letting the bottom crisp up for extra texture.
9. Optional eggs: If using eggs, make 4 wells in the hash. Crack an egg into each, cover, and cook 3-4 minutes until whites are set.
10. Garnish and serve: Sprinkle with fresh parsley and serve hot. Enjoy this cozy dish with a side of toast or salad!

Notes

• Ensure mushrooms are dry before cooking to prevent steaming.
• For extra crunch, use a cast-iron skillet.
• Adjust spice levels to taste; add cayenne for a kick.
• If parboiling potatoes, don’t overcook to avoid mushiness.
• Eggs are optional but add a lovely richness for breakfast.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 393Total Fat 16gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 12gCholesterol 186mgSodium 172mgCarbohydrates 52gFiber 7gSugar 5gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Variations and Substitutions

This recipe is highly adaptable to suit your tastes or pantry staples. Swap cremini mushrooms for shiitake or portobello for a bolder flavor, or use a mix for variety. If potatoes aren’t your thing, try sweet potatoes for a touch of sweetness and added nutrients. For a vegan dish, skip the optional eggs and add chickpeas or tofu for protein. Replace smoked paprika with cumin or chili powder for a different spice profile. If you’re out of fresh herbs, dried parsley or oregano can work in a pinch. For a low-carb version, substitute potatoes with cauliflower florets. You can also add veggies like bell peppers, zucchini, or spinach for extra color and nutrition. For meat lovers, toss in crumbled bacon or sausage for a heartier dish. The possibilities are endless, so feel free to get creative!

Storage Options

• Refrigerator: Store leftovers in an airtight container for up to 3 days. Reheat in a skillet over medium heat to restore crispiness.
• Freezer: Freeze in a freezer-safe container for up to 1 month. Thaw overnight in the fridge before reheating.
• Reheating: Avoid microwaving to prevent soggy potatoes; use a skillet or oven at 350°F for best results.
• Meal Prep: This dish is great for meal prepping; portion into containers for quick weekday breakfasts or lunches.

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