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Mushroom & Feta Hashbrown Skillet Recipe

Savory Experiments

 

Make this Mushroom & Feta Hashbrown Skillet for an easy one-dish dinner. Maybe even through a poached egg on top!

Ingredients

  • 16 ounces baby portabello mushrooms, finely chopped
  • 3 pounds yukon gold potatoes, peeled
  • 2 large eggs
  • 8 tablespoons extra virgin olive oil, divided
  • 1 tablespoon lemon juice, fresh
  • 1 teaspoon garlic, minced (about 2 cloves)
  • 1 teaspoon dried tarragon, dried or 1 tablespoon fresh
  • 3/4 teaspoon kosher salt, divided
  • 1/2 teaspoon black pepper, divided
  • 2 cups spinach, fresh
  • 4 ounces feta cheese, crumbled

Directions

  1. Place the mushrooms in the bowl of a food processor fitted with a steel blade and pulse until finely chopped. Remove, set aside, and...
  2. Get the full instructions at Savory Experiments
Mushroom & Feta Hashbrown Skillet Recipe

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Unrated
Author:
Erin C.
Cooking Method:
Fried
Cuisine:
Cast Iron Cooking
Category:
Stealthy Healthy
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time: