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Ингредиенты
- 1/4 c. Walnuts
- 2 Tbsp. Unsalted butter
- 2 Tbsp. Extra virgin olive oil
- 1 lb Assorted fresh mushrooms, sliced 1/3-inch thick
- 1Â 1/2 med Shallots, finely minced
- 1 x Garlic clove, finely minced
- 1/2 tsp Thyme, finely minced
- Â Â 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
Инструкции
- 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.
- Stir in the mushrooms and thyme and season with kosher salt and pepper.
- 4. 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.
- 5. 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.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 230g | |
| Recipe makes 6 servings | |
| Calories 256 | |
| Calories from Fat 130 | 51% |
| Total Fat 14.81g | 19% |
| Saturated Fat 4.18g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 10mg | 3% |
| Sodium 39mg | 2% |
| Potassium 758mg | 22% |
| Total Carbs 28.31g | 8% |
| Dietary Fiber 3.6g | 12% |
| Sugars 4.54g | 3% |
| Protein 5.23g | 8% |
