Deliciously ugly dinners: mushroom onion hash
Admission time: I am a shallow food blogger. With the food blogosphere bursting with beautiful photos that make your mouth water while being artfully placed on perfectly matched backgrounds, it can be easy to get quite inane and fussy about whether I should bother photographing an otherwise delicious dinner because I don’t have a napkin or table or fork that would make it look nice enough. Then I remember that the whole point of being a blogger is that I can be honest, real and relaxed. Right guys?!
That said (since I’m being honest), I wouldn’t mind me some pretty napkins. Anyway, as well as being honest myself – I’d love to hear, just quietly, what your favourite “deliciously ugly dinners” are (if you’re a blogger, link me at ‘em!). Or if you haven’t got a favourite, you can now create one by letting some mushrooms, onions and potatoes caramelise in “more butter than you at first think is probably enough.”
This hash is one of those foods that is exponentially more than the sum of its parts. I’ve made this quite a few times now since it’s pretty easy, and I think the potato, onion, butter and generous amount of salt are absolutely pivotal to taking things to that next level of deliciousness. Green peppers are another favourite alternative to mushrooms, and I imagine cauliflower would also make an amazing companion, or sweet potato, or pumpkin. Daikon radishes would actually be quite swell too (especially with a little splash of soy sauce).
Potato, mushroom & onion hash
To start, you need a very large, seasoned cast iron pan or one of those horrid nonstick pans, and a lid. Then chop some washed potatoes (no need to peel, unless you’re allergic or something) into roughly 1cm (approx 1/3″) cubes. I use about 4 mediumish sized ones. Slice some mushrooms and an onion. Then melt that larger-than-you-think-is-probably-enough knob of butter in your pan on medium high heat, swirl to coat the pan, and pop everything in. Sprinkle with a generous dusting of salt, cover, and leave for 3 minutes, or until the bottoms go golden brown. Flip and stir, cover, leave for 3 or 4 minutes. Repeat and don’t add any water to the pan until things start getting brown - then add a splash of water to help you dislodge the sticky gooey dark deliciousness. Keep going, never letting it get too stew-like, until the potatoes start to fall apart. Taste and season with more salt if needed, and some pepper. Serve alongside a fried egg or your protein of choice, and a zippy salad, like:
‘Slaw with lemon dill aioli
Mix aioli, lemon juice and zest with finely chopped dill. Slice cabbage and other vege(s) of choice (I used cos lettuce). Mix it like you mean it.