Name: Easy Mushroom and Potato Skillet Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 42 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs (680g) potatoes (Yukon Gold or red), cut into ½–¾ inch cubes; 12–16 oz (340–450g) mushrooms, thickly sliced; 1 medium onion, diced; 4–5 garlic cloves, minced; 3–4 Tbsp butter or olive oil (or mix); 1 tsp dried thyme or Italian seasoning; Salt and black pepper, to taste; Optional: ½ tsp paprika, fresh parsley for garnish

This Easy Mushroom and Potato Skillet is a hearty, one-pan wonder that combines golden crispy potatoes with tender, savory mushrooms in a simple garlic-herb butter sauce. Using budget-friendly staples, it delivers big comfort-food flavor with minimal effort—perfect for quick weeknight dinners, side dishes, or breakfast-for-dinner vibes. Ready in under 40 minutes!

Why You’ll Love This Recipe

You’ll keep coming back to this skillet because it’s the ultimate low-effort, high-reward dish. It transforms humble potatoes and mushrooms—two of the cheapest, most filling ingredients—into something deeply satisfying with crispy edges, juicy centers, and rich garlicky flavor.

No fancy techniques, no long ingredient list, and almost no cleanup since everything cooks in one pan. It’s incredibly versatile: serve it as a main for meatless nights, a generous side with eggs or grilled chicken, or even breakfast hash-style. The contrast of textures—crispy potatoes against silky mushrooms—is addictive, and the whole thing feels cozy and homemade without any stress.

Budget-friendly (often under $1.50 per serving), naturally gluten-free, easily vegan-adaptable, and forgiving if you’re short on time or ingredients—this is the kind of reliable recipe that becomes a household staple fast.

Yield: 4 servings

Easy Mushroom and Potato Skillet Recipe

Golden crispy potatoes and savory mushrooms in a garlicky one-pan skillet—simple, hearty, and budget-friendly comfort.

Prep Time 10 minutes

Cook Time 30 minutes

Additional Time 2 minutes

Total Time 42 minutes

Ingredients

1.5 lbs (680g) potatoes (Yukon Gold or red), cut into ½–¾ inch cubes
12–16 oz (340–450g) mushrooms, thickly sliced
1 medium onion, diced
4–5 garlic cloves, minced
3–4 Tbsp butter or olive oil (or mix)
1 tsp dried thyme or Italian seasoning
Salt and black pepper, to taste
Optional: ½ tsp paprika, fresh parsley for garnish

Instructions

Get prepped and excited — Wash potatoes, cut into even ½–¾ inch cubes (no need to peel unless you prefer), slice mushrooms thickly, dice the onion, and mince the garlic. Have everything ready—this cooks fast!
Start the potatoes — Heat 2 Tbsp butter/oil in a large skillet over medium-high heat. Add potato cubes in a single layer (work in batches if needed). Sprinkle with a pinch of salt and pepper.
Crisp the potatoes — Let them cook undisturbed for 5–7 minutes until the bottom turns golden and crispy. Flip/stir, then cook another 5–7 minutes, stirring occasionally, until most sides are nicely browned.
Soften with a steam — If potatoes are still quite firm inside, add 2–3 Tbsp water, cover the pan for 3–4 minutes to steam-tenderize. Remove lid and let any water evaporate.
Add the onion & garlic — Push potatoes to one side, add remaining 1–2 Tbsp butter/oil, then toss in diced onion and minced garlic. Stir for 2–3 minutes until onion softens and garlic is fragrant.
Bring in the mushrooms — Add sliced mushrooms to the pan, sprinkle with dried thyme/Italian seasoning, a good pinch of salt and pepper (and paprika if using). Stir to combine everything.
Cook the mushrooms — Let everything sizzle together for 6–8 minutes, stirring every couple of minutes. Mushrooms will release moisture, then brown beautifully—don’t rush this step for maximum flavor!
Check and adjust — Taste a potato and a mushroom. Need more salt? Pepper? A little more herb? Season generously now—potatoes love it. If it looks dry, add a tiny splash of water or broth.
Final crisp & shine — Turn heat up slightly for 2 minutes to recrisp edges and get everything hot and golden. Give one last big stir so flavors meld.
Plate with love — Remove from heat, scatter with chopped fresh parsley if you have it. Serve straight from the skillet—scoop generous portions onto plates and enjoy the crispy, savory, comforting magic you just created!

Notes

Key to success: even potato pieces + hot pan + patience for browning. Use whatever mushrooms are cheapest. Naturally gluten-free; vegan with oil instead of butter. Perfect standalone or alongside eggs, sausage, steak, or roasted chicken.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 173Total Fat 0gSaturated Fat 0gUnsaturated Fat 0gSodium 18mgCarbohydrates 39gFiber 5gSugar 3gProtein 5g

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

Recipe Tips and Tricks

Cut potatoes into even ½–¾ inch cubes so they cook uniformly and crisp nicely.
Par-cook potatoes in the microwave for 3–4 minutes first if you want faster skillet time and softer insides.
Don’t overcrowd the pan—give potatoes space to brown; cook in batches if your skillet is small.
Use medium-high heat for potatoes to get golden crust, then lower when adding mushrooms to avoid burning.
Pat mushrooms very dry before cooking—excess moisture prevents browning.
Reserve a little cooking water or broth to loosen the pan at the end for a light sauce.
Taste and season generously at the finish—potatoes and mushrooms soak up salt and pepper beautifully.

Ingredients Notes

Potatoes (1.5 lbs / 680g, Yukon Gold or red potatoes): Waxy varieties hold shape best and get wonderfully crispy edges; russets work too but can fall apart more. Cheap and filling—they’re the backbone here.
Mushrooms (12–16 oz / 340–450g, button or cremini): Affordable and meaty; cremini have deeper flavor, button are milder and usually cheaper. Slice thick (¼–⅓ inch) for nice texture.
Onion (1 medium): Adds sweetness and depth—yellow or white both fine.
Garlic (4–5 cloves): Fresh minced is key for aromatic punch; don’t skip.
Butter or oil (3–4 Tbsp): Butter brings rich flavor, olive oil keeps it lighter/vegan—use a mix for best of both.
Dried herbs (1 tsp thyme or rosemary, or Italian seasoning): Pantry staples that make it taste intentional without fresh herbs.
Salt, black pepper, optional paprika: Basic seasonings that elevate everything; smoked paprika adds a subtle bacon-like note.
Optional fresh parsley: Chopped at the end for color and brightness—costs pennies.

Variations and Substitutions

Vegan: Use all olive oil or vegan butter; skip any cheese topping.
Protein boost: Add cooked sausage crumbles, bacon bits, leftover chicken, or a can of drained chickpeas/black beans.
Cheesy version: Stir in ½ cup shredded cheddar, mozzarella, or Parmesan at the end until melty.
Spicy: Add ½ tsp chili flakes, cayenne, or hot sauce with the garlic.
Extra veggies: Toss in bell peppers, spinach, kale, or frozen peas in the last 5 minutes.
Herb swap: Use fresh rosemary/thyme if available, or oregano for a different vibe.
Breakfast style: Top with fried eggs or serve with hot sauce and avocado.
No onion: Use leek, shallot, or skip entirely—still delicious.
Low-carb: Replace half the potatoes with cauliflower florets for lighter texture.
One-pan shortcut: Microwave potatoes first, then finish everything in the skillet for speed.

Storage Options

Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a hot skillet with a splash of oil or butter to recrisp the potatoes—microwaving works but softens the texture. Freezing possible (up to 2 months), but potatoes may become slightly grainy after thawing; best reheated in a skillet.