INGREDIENTS

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.
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