Maitake Stuffed Folded Hash Browns
These quick and easy folded hash browns are a unique brunch option. We stuffed ours with maitake mushrooms, sautéed onions, spinach, and cheddar. But the recipe is also customizable depending upon what you have on hand. Serve with eggs and fruit for the complete experience.
Servings: 2-3
Ingredients
2 tablespoons unsalted butter, divided
4 ounces RI Mushroom Co. Maitake, sliced
1 cup sliced onion (~½ medium onion)
2 cups packed baby spinach
Kosher salt, to taste
Black pepper, to taste
1½ cup grated Russet potato (about 1 large potato)
½ cup shredded cheddar cheese
Chopped scallions, for garnish
Directions
In a large non-stick skillet, heat 1 tablespoon of unsalted butter over medium heat. Add sliced RI Mushroom Co. Maitake mushrooms and cook, stirring occasionally, until they begin to brown, about 4 minutes.
Add the sliced onions and continue to cook until they soften and start to brown, another 4 minutes. Stir in the spinach and cook until wilted, about 1 minute more. Season lightly with salt and pepper, remove from pan and set aside. Grate potato and squeeze to remove excess moisture.
In the same skillet, heat the remaining 1 tablespoon butter over medium heat. Add grated potato in one even layer and cook, stirring occasionally, until it starts to soften, about 3-4 minutes. Season the potato lightly with salt and pepper.
Stop stirring the potato, and top with the shredded cheddar cheese. Continue cooking until the cheese is completely melted and the potato is crispy on the bottom, another 2-3 minutes. Run a spatula around the edges of pan to make sure it will easily slide out. Place the cooked mushroom mixture on one half of the potatoes.
Tilt the pan and turn out onto a cutting folding the potatoes in half as you would an omelet. Slice into 2 or 3 pieces. Top with chopped scallions and enjoy!
Chef’s Notes:
Try this recipe with other varieties of sliced RI Mushroom Co. mushrooms including Golden Oyster, Baby Bella, Blue Oyster or Shiitake.