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.

Mushroom and Feta Hash Brown Skillet. So yummy for a vegetarian dinner, side, or brunch.

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.

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Mushroom and Feta Hash Brown Skillet. Totally delicious for a vegetarian dinner or brunch.

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.

Mushroom and Feta Hash Brown Skillet. Perfect vegetarian dinner or brunch.

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.

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Mushroom & Feta Hashbrown Skillet Recipe

This Mushroom & Feta Hashbrown Skillet is what's for dinner! Part double hash brown, part savory veggie pie, this dish elevates the humble spud from a simple side to a stunning meal.

Yield: Serves 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

  • 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

Directions:

  1. 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.)
  2. 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.
  3. 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.
  4. 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.
  5. 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.

If after the potato pie is flipped the bottom (now top) is not “golden” enough for your liking, you can finish toasting it under the broiler for ease, provided that you are using an oven-proof skillet.

I originally shared this post at Food Fanatic, where I contribute stealthy healthy recipes. 

// All images and text ©Erin Clarke/Well Plated.

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About Erin Clarke

I’m fearlessly dedicated to making healthy food taste incredible. Wearer of plaid, travel enthusiast, and firmly convinced that sweets and veggies both deserve a place at the table. MORE ABOUT ERIN…

23 comments

  1. Tjhis looks like my perfect breakfast! When I saw this in my feed, I was a little wary because I know how much butter, oil, etc the average person uses making hash browns, but with all these veggies, this is actually pretty good for you! Love it.

  2. Erin this looks insanely good! Love the mushrooms and feta under those yukon golds! I am gonna have to pick me up some tarragon and make this for dinner cos I don’t think I could wait for breakfast!

  3. Now THIS is how I want my almost-a-mom Mother’s Day to go this year! A big slab of this scrumptious hash brown skillet would make my day complete. Perfect recipe for brunch bliss, Erin!

  4. This looks so good, Erin. Thanks so much and have a great weekend!

  5. I can eat this as main with a side salad for the dinner. Looks so comforting and delicious.

  6. Oh potatoes, cheese, veggies–is there are more delicious and satisfying combination? I think not! Love the use of tarragon too. Yum!

  7. YUM! What a creative potato side dish…always looking for a way to spice up the old potatoes at our place. I second the notion of no dishes on Sunday :)

  8. Love this lightened up hash brown skillet – it looks awesome Erin! Such a sweet tribute to your mom too – she must be proud of this real deal yukon potato dish:)

  9. What a nice post Erin, looks like a great skillet dish.

  10. This sounds and looks divine, Erin!

  11. I’m just imagining you doing your ‘ninja flip’ right now, Erin. I hate it when I flip something over and it falls apart, but looks like you got it nailed. This is a super idea. It sort of looks like a potato-crusted spinach and cheese pie.

  12. We had this for dinner last night. LOVED it! So so much flavor! I forgot tarragon at the store so I subbed basil and it worked out great, but next time I will try it as written. We will be having this again and again!

    • Hooray! I’m so so happy that you guys tried and enjoy this recipe! I bet the basil was absolutely delicious. Thanks for letting me know. It always makes my day to hear from people who try the things I post :-)

  13. Giant hash brown FOR THE WIN! This is happening for brinner…sooner rather than later!

  14. I almost didnt continue reading after ‘boxed instant potato’ LOL! I have memories as an apprentice chef incorrectly portioning for a massive function and having to quickly make up an instant batch, boy oh boy the feedback that night was terrible.
    Glad I kept on, this giant hash brown is possibly the best thing I have seen in AGES. Holy hubcaps, I want it in my belly now. Thanks for sharing, so making this bad boy on the weekend for family brunch. Love it! :)

  15. We totally have the same Le Creuset cast iron skillet! Are you a collector of the flame orange also?! Or do you switch up the colors? I’m flame orange all the way, haha

  16. Ohhh, this looks beyond delicious!! Potatoes are the ultimate comfort food for me, and this looks like a great way to spiff them up a bit. Yum! Thanks for sharing the recipe :)

  17. Super impressed with the ninja flip! Not sure mine would look quite as lovely afterwards, but would still taste amazing so I’d happily devour my ugly food. Shredded hash browns are one of my most favorite things, stuffing them is brilliant. pinned :)

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