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Chicken Mushroom Hash Browns
Servings:
4
servings
Ingredients
2
pounds
yukon gold potatoes
peeled
1/4
cup
Butter (or ghee)
or ghee (coconut oi, if vegan)
1
large
Onion
thinly sliced
1
rib
celery
thinly sliced
1
medium
carrot
peeled & grated
3
cups
chicken of the woods mushroom
cleaned, tender edges only, coarsely chopped
3
tablespoons
cooking sherry
or dry white wine
1/4
cup
fresh parsely, chopped
2
tablespoons
Fresh Chives, chopped
1/2
lemon
lemon, zested
-
Sea Salt
-
Black Pepper
Instructions
Boil potatoes in salted water for 20 minutes. Drain cool and thickly slice.
In a large skillet over medium/high heat, saute onions, celery and carrot in butter.
Add the chicken mushrooms and sprinkle with sherry, reduce heat to a simmer for 2-3 minutes. Allowing the mushroom to cook and liquid to evaporate.
Add potatoes, herbs, lemon zest and season to taste. Increase heat and fry until crispy brown.