Mushroom and Feta Stuffed Hash Brown Skillet
Growing up, a side of mashed potatoes was a near nightly occurrence. To satisfy her household of picky eaters, my mom relied on boxed instant potatoes in a standard flavor rotation (cheddar bacon being the reigning favorite.) Now older, wiser, and boasting a more developed palate, I’ve learned to expand my tastes—instead of shoving potatoes to the side, I’ve transformed them into the main event with Mushroom and Feta Stuffed Hash Brown Skillet. Mom, you must be proud.
Part enormous hash brown, part savory veggie-filled turnover, Mushroom and Feta Stuffed Hash Brown Skillet is a golden, glorious pan of spud satisfaction. It’s hearty enough to serve as a main dish (how we enjoyed it), but would also be a lovely accompaniment to a simply grilled steak or roasted chicken breast. I could envision it at brunch (Mother’s Day brunch perhaps?), cozying up to a plate of bacon. Like the versatile potato itself, Mushroom and Feta Stuffed Hash Brown Skillet begs to be included at all times of day.To make Mushroom and Feta Stuffed Hash Brown Skillet, we start with a layer of grated Yukon Gold potatoes, a.k.a. the butter buster of the potato family. I adore Yukon Golds for their rich taste and creamy texture, and since this is a rather potato-forward dish, having a well-flavored potato is important. We also mix the potatoes with a little egg to bind them and make our Mushroom and Feta Stuffed Hash Brown Skillet more filling too.
To our Yukon Gold potato “crust,” we add a layer of garlicy tarragon sautéed mushrooms (again, flavor is important—spring for baby bellas, which pack oodles more flavor that their young white button cousins). When finely chopped, the mushrooms form a deep, earthy filling that we mix with crumbly salty feta, and fresh spinach.
We’re going double-crust style with our Mushroom and Feta Stuffed Hash Brown Skillet, so we finish with one more layer of golden potato goodness. Sauté each side with a ninja flip in between, slide onto a plate, slice into wedges, and voila! The humble spud elevated to the main event.
Instant potato flakes have their place in a hurry (or in a fluffy batch Roasted Garlic Potato Rolls), but when it comes to the main event, go for the (Yukon) gold. Whether you serve it for brunch, dinner, or sneak a few bites cold out of the fridge at midnight (guilty!) Mushroom and Feta Stuffed Hash Brown Skillet is a satisfying dish sure to please even the pickiest eaters.
To all mothers, grandmothers, and mothers to be: HAPPY MOTHER’S DAY! Wishing you a wonderful day filled with love, blessings, and someone else doing the dishes. You deserve it!
And to my Mom: Thanks for the countless dinners you cooked (even when I turned up my nose), the support you continue to give, and for buying the cheddar bacon potatoes on request. You deserve a real-deal (Yukon) gold medal for putting up with your crazy daughters all these years. Love you.
Mushroom & Feta Hashbrown Skillet Recipe
- 16 ounces baby portabello mushrooms — finely chopped
- 3 pounds yukon gold potatoes — peeled
- 2 large eggs
- 8 tablespoons extra virgin olive oil — divided
- 1 tablespoon lemon juice — fresh
- 1 teaspoon garlic — minced (about 2 cloves)
- 1 teaspoon dried tarragon — (dried or 1 tablespoon fresh)
- 3/4 teaspoon kosher salt — divided
- 1/2 teaspoon black pepper — divided
- 2 cups spinach — fresh
- 4 ounces feta cheese — crumbled
Place the mushrooms in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Remove, set aside, and lightly wipe the food processor clean. Fit food processor with a grater blade and grate potatoes into long, thin strips. (Alternatively, you can finely chop the mushrooms and coarsely grate the potatoes by hand.)
In a large bowl, lightly beat the eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Fold in the grated potatoes until evenly combined. Set aside.
Heat 2 tablespoons olive oil in an 11 or 12-inch skillet over medium high heat. Add mushrooms and cook for 6 minutes, stirring often, until the mushrooms are soft and the mushroom liquid has evaporated. Add the lemon juice, tarragon, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook 30 seconds. Add spinach and cook just until the spinach begins to wilt, about 1 minute more. Stir in half of the feta, then transfer from skillet to a plate and set aside.
In the same skillet you sautéed the mushrooms, heat 3 tablespoons olive oil over medium. Spread half of the potatoes over the bottom of the skillet in an even layer, pressing them gently, then top with the mushroom filling and remaining feta cheese. Gently press remaining half of the potatoes over the top of the filling to create a “lid.” Let cook on medium until the bottom potato layer is crispy and golden, 5 to 6 minutes.
Run a heat-proof spatula between the potato dish bottom and skillet to loosen it (a long fish spatula works well). Quickly flip the potato skillet out and over onto a large, clean plate so that the cooked side is “up”. Return skillet to heat, add remaining 3 tablespoons olive oil, then slide the potato dish back into the skillet, uncooked side down. Let cook until the bottom of the dish is golden and the potatoes are tender, 6 to 10 additional minutes. Slide onto a plate, cut into wedges, and serve.
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