Stay-Home Cooking #11: Potato Hash with Mushroom Duxelles by Emily, Creofe Baked Goods

If you have eggs, potatoes and mushrooms in your home pantry, you're well on your way to preparing this potato hash with mushroom duxelles, another recipe courtesy of Emily of Creofe Baked Goods.

Emily:

I was first introduced to this dish at a café back in Melbourne. With everyday ingredients that taste amazing when put together, I just had to recreate it! I used simple techniques to adapt to home cooking, such as adding brown sugar to the onions to caramelise it in 15 minutes, as opposed to about an hour, the traditional way - so do give it a try!

2 eggs 

1 Potato

200g of mushrooms

1 onion

1 garlic clove

2 eggs

Butter

Salt

Black Pepper

Dried Thyme

Vinegar

A. Potato Hash

1. Peel the potatoes and then grate them.

2. Place the grated potatoes in a bowl of water for about 10 minutes. This will help remove the starch

from the potatoes and make your hash even crispier!

3. Drain the potatoes and pat dry.

4. Shape them into two patties.

5. Over medium heat, melt some butter in a non-stick pan and add olive oil to prevent the butter from burning.

6. Add your two potato patties and fry until golden brown on each side. This will take about 15-20

minutes.

B. Mushrooms

1. Wash your mushrooms thoroughly and pat dry.

2. Dice all the mushrooms (except the two biggest ones) into small pieces. You can even do this in a food processor.

3. Over medium heat, melt some butter in a non-stick pan. Add in 2 teaspoons of diced garlic and the mushrooms - both diced and whole. Season with salt, pepper and thyme.

4. Cook for about 15 minutes or until mushrooms are soft.

C. Onion

1. Peel and slice the onion.

2. Over low heat, add 1 tablespoon of olive oil in a non-stick pan, then add in the onion.

3. Cook covered for about 10 minutes, stirring every 5 minutes.

4. After 10 minutes, add in about 1 tsp of brown sugar. This is to speed up the caramelisation. Add salt and pepper to taste.

5. Cook for another 5 minutes or until soft and golden brown in colour.

D. Poached Egg

1. Boil water, at least 4 inches, in a pot.

2. Once boiled, add 1 tablespoon of white vinegar and reduce heat until the water is barely simmering.

3. Crack an egg into a bowl so that it will be easier to pour it into the water.

4. With a spoon, make circles in the water to create a vortex.

5. Carefully pour the egg into the vortex and cook for about 2 minutes.

6. Remove the egg with a slotted spoon and place it on a paper towel to remove any excess water.

7. Repeat with the second egg.

E. Assembly

1. Place the mushroom duxelles on your plate and top up with the potato hash, whole mushrooms, caramelised onions and lastly, the poached eggs. I used a round cookie cutter to help get the

cylindrical shape for the mushrooms but this is not necessary.

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