Name: Sweet Potato And Mushroom Hash
Ingredients: 1/4 c Walnuts; 2 tb Unsalted butter; 2 tb Olive oil; 1 lb Assorted fresh mushrooms; sliced 1/3-inch; ; thick; 1 1/2 md Shallots; finely chopped; 1 Garlic clove; finely chopped; 1/2 ts Thyme; finely chopped; Kosher salt and freshly ground pepper; 1 lb Yukon gold potatoes; peeled and cut into; ; 1/2-inch cubes; 1 lb Sweet potatoes; peeled and cut into; ; 1/2-inch cubes; 1/8 c Peanut oil; 1/2 lg Red onion; finely chopped; 1/4 ts Orange zest; finely grated; 1 pn Nutmeg

No church has a choice about obeying Christ, therefore our church must practice church discipline. But there is also beauty and value in disciplinary action that we may not immediately see. It is beautiful because it is about love. Our discipline toward a professing Christian in sin may be the most loving act he has ever experienced. However uninviting or difficult discipline might be, and however severely we must act, God has made church discipline valuable because it will either produce a holier life or a holier church, or both, when carried out obediently and harmoniously (Jim Elliff and Daryl Wingerd).

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CATEGORY	CUISINE	TAG	YIELD
Grains		Lifetime tv, Life5	6	servings

INGREDIENTS

1/4	c	Walnuts
2	tb	Unsalted butter
2	tb	Olive oil
1	lb	Assorted fresh mushrooms; sliced 1/3-inch
		; thick
1 1/2	md	Shallots; finely chopped
1		Garlic clove; finely chopped
1/2	ts	Thyme; finely chopped
		Kosher salt and freshly ground pepper
1	lb	Yukon gold potatoes; peeled and cut into
		; 1/2-inch cubes
1	lb	Sweet potatoes; peeled and cut into
		; 1/2-inch cubes
1/8	c	Peanut oil
1/2	lg	Red onion; finely chopped
1/4	ts	Orange zest; finely grated
1	pn	Nutmeg

INSTRUCTIONS

1. Preheat oven to 375 degrees F. Spread the walnuts on a baking sheet and
toast for about 7 min., or until fragrant. Let cool slightly, then coarsely
chop the nuts.
2. Melt 1 Tbsp. of the butter in 1 Tbsp. of the olive oil in a large
skillet. Add 1/2 of the mushrooms and saute over high heat until golden and
all the exuded liquid has evaporated, about 8 min. Transfer to a large
plate and repeat the process with th e remaining butter, olive oil and
mushrooms.
3. Add the shallots and garlic to the skillet and cook over moderately high
heat, stirring occasionally until the shallots are translucent, 2 to 3 min.
Stir in the mushrooms and thyme and season with kosher salt and pepper.
4. Bring 2 med. saucepans of salted water to a boil. Cook the potatoes and
sweet potatoes separately until just tender, about 3 min. Drain and
transfer all the potatoes to a large bowl.
5. Heat half of the peanut oil in a lg. non-stick skillet. Add the red
onion and cook over moderately high heat, stirring frequently, until
softened, about 5 min. Add half of the potatoes and cook over high heat,
stirring occasionally, until tender and browned, about 10 min. Transfer to
a large bowl. Repeat with the remaining peanut oil and potatoes; add them
to the bowl. Stir in the orange zest and season with kosher salt, pepper,
and nutmeg. Add the mushrooms and walnuts and mix gently. Transfer the hash
to a large serving bowl or platter.
Copyright credit: 1996 by Tavern on the Green
© 1996 Lifetime Entertainment Services. All rights reserved.
MC formatted using MC Buster by Barb at PK
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