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Mushroom-Zucchini Hash

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I'm trying to spend less on groceries these days, so last night I made dinner with what I had on hand (which wasn't much). I had leftover grilled mushrooms and zucchini, a big bag of potatoes and a few eggs, so I made hash. Todd and the kids wouldn't eat the veggies the first time around, so I just cooked potatoes and eggs for them, with fruit on the side. They missed out! Mushrooms, eggs and potatoes is a magical combination, especially with some sriracha drizzled on top.


I started by par-boiling diced red potatoes. I peeled 4 red all-purpose potatoes, then diced into 1 1/2-inch pieces. Coverd with water in a medium saucepan, then brought to a boil, added 2 teaspoons salt and simmered for 5 to 10 minutes, until the potatoes are beginning to get tender but are still firm and not mushy. (They're cooked enough that they're edible, but not too soft. I tested a potato piece every couple of minutes. ) I heated 2 tablespoons olive oil in a nonstick skillet and cooked 1/4 cup minced onion and while the potatoes were boiling. When the potatoes were tender, I drained them well and returned them to the saucepan, off the heat. The residual heat from the pan dried them out even more. Then I added them to the oil and onions in the skillet. I cooked in a single layer over medium-high heat for 10 minutes without disturbing, then kind of gave up on them getting browned and flipped them. (Maybe the pan was too crowded?) Cooked about 5 minutes more, then set most of the potatoes aside for my family.

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I left some of the potatoes in the pan, though, and added 2 diced cooked mushroom caps and 2 tablespoons diced zucchini (just a couple grilled rounds). I also added some dried thyme. Heated through. While the potatoes and veggies were cooking, I scrambled 4 eggs and seasoned with salt. I removed the potatoes and veggies from the pan, then quickly scrambled the eggs. Served the hash topped with scrambled eggs.

I like this kind of simple meal. The kids and Todd devoured it, too, but I felt like their meal was not very well-rounded (just eggs and potatoes, with a few bites of fruit on the side). I don't know why my potatoes didn't brown this time; I'm thinking maybe I needed higher heat or fewer potatoes in the pan at one time.

Video: Roasted Wild Mushroom & Potato Salad - Fall Mushroom & Potato Side Dish Recipe

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Date: 02.12.2018, 16:40 / Views: 44584