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Portobello & Red Potato Hash

Marinated portobello mushrooms are the "meat" to the potatoes in this delicious, new hash. The marinade gives the mushrooms sausage-like flavor, while the mushrooms themselves along with red potatoes, create a hearty, and satisfying dish.
Course Breakfast
Servings 6
Author Tiffani Wells

Ingredients

  • 2 lb red potatoes diced med-large
  • 1 lb portobello mushrooms diced med-large
  • 1 small yellow onion diced small
  • 1 small green bell pepper diced small
  • 1/2 large red bell pepper diced small
  • 1/4 cup parsley chopped
  • 3 Tbsp garlic minced
  • salt and pepper to taste
  • oil of choice for cooking

For the marinade...

  • 3/4 cup vegetable broth
  • 1/4 cup + 2 Tbsp coconut aminos
  • 3/4 tsp liquid smoke
  • 2 Ttsp garlic minced
  • 1/2 Tbsp onion powder
  • 3/4 tsp dried sage
  • 3/4 tsp dried thyme
  • 3/4 tsp dried fennel
  • 3/4 tsp dried rosemary
  • 3/4 tsp ground cumin
  • 3/4 tsp black pepper
  • 3/4 tsp sea salt

Instructions

  • Grind the fennel and rosemary, then add them to a bowl with the remaining marinade ingredients and whisk. Add the marinade and the diced mushrooms to a dish or container to marinate for as little to two hours or up to overnight. If the mushrooms are not covered completely by the marinade (which can vary depending on how wide your dish is) make sure to give it a good stir periodically or at least once, halfway through.
  • Fill a large saucepan with water, about 3/4's full and place on the stove over high heat. Once boiling, add the diced potatoes and parboil 4 - 5 minutes. You should be able to pierce the potatoes with a fork, but they should still have a little resistance.
  • Heat a large skillet (I use cast iron) over medium-high heat and cover with oil. Once the oil is hot, add the potatoes. Cook the potatoes, stirring occasionally until all sides have browned. Remove the potatoes from the skillet and add them to clean towels.
  • Wipe the skillet clean, turn the heat down to medium, and lightly drizzle with more oil. Add the onions and peppers to the skillet and sauté for one minute. Next, add the garlic. Sauté two more minutes and then, using a slotted spoon, transfer the marinated mushrooms to the skillet. Drizzle with a little of the marinade (but NOT all!).
  • Once veggies are soft and the liquid has cooked out, return the potatoes to the skillet and add in the parsley plus salt and pepper to taste (don't forget the salt!). Once potatoes have reheated, remove from heat and serve.