While on vacation with a limited pantry, we loosely followed this hash recipe: https://www.foodnetwork.com/recipes/bobby-flay/wild-mushroom-yukon-gold-hash-2111863
Our modifications: first, we used 6 oz cremini mushrooms and 1 shallot. Instead of sauteeing them, we oven-roasted them at 425 until browned (about 20 mins). Second, instead of boiling the potatoes, we used ½ lb leftover oven-roasted fingerling (baby yukon and purple combined) and 1/3 lb oven-roasted Korean sweet potatoes. Leaving the skin on, we diced them, sauteed them in about 2 Tbsp butter on medium-high heat (to give them a sear), and added 2 minced garlic cloves. We lightly seasoned the potato mixture with salt and black pepper. We then folded in the roasted mushrooms/shallots, drizzled with 1 tsp olive oil, and added a splash (about 2 tsp) white wine vinegar. We found the hash quite tasty. (Sept. 2020)
Cooking Adventures 