FINGERLING POTATO & CHANTERELLE HASH (w. leroux)

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As seen Nov 6 2010 at the DINNER SHOW with guest Chef Will Leroux.

Ingredients:

  • 1 Tablespoon Grape seed oil

  • 1 Tablespoon EVOO
  • ½ onion medium diced
  • 2 cups fingerling potatoes, blanched, cut into rounds
  • 1 cup chanterelle mushrooms, diced, sautéed on high heat until dry
  • ¼ cup diced yellow pepper
  • ¼ cup diced red pepper
  • 1 Tablespoon chopped parsley

    Sea salt and Fresh ground pepper to taste

Method:

Heat a large sauté pan on medium heat; add oil, bring to temperature.  Add onion and cook until tender.  Add potatoes and stir occasionally until heated thru and starting to brown.  Add the mushrooms and peppers; stir occasionally. Remove from heat. Add parsley and season with salt and pepper.




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