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

Yield: 6 servings
Prep Time:
15 mins
Cook Time:
20 mins
Total Time:
35 mins
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.

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

Instructions

  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.

Recipe Notes

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.
Course: Breakfast, Main Course
Cuisine: American
Keyword: Easy Dinner Recipe, Mushroom & Feta Hashbrown Skillet Recipe

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