Mushroom & Feta Hashbrown Skillet Recipe

    6 Servings


  • 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


  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 lightly wipe the food processor clean. Fit food processor with a grater blade and grate potatoes into long, thin strips. (Alternatively, you can finely chop the mushrooms and coarsely grate the potatoes by hand.)
  2. In a large bowl, lightly beat the eggs with 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Fold in the grated potatoes until evenly combined. Set aside.
  3. Heat 2 tablespoons olive oil in an 11 or 12-inch skillet over medium high heat. Add mushrooms and cook for 6 minutes, stirring often, until the mushrooms are soft and the mushroom liquid has evaporated. Add the lemon juice, tarragon, garlic, remaining 1/4 teaspoon salt and 1/4 teaspoon pepper, and cook 30 seconds. Add spinach and cook just until the spinach begins to wilt, about 1 minute more. Stir in half of the feta, then transfer from skillet to a plate and set aside.
  4. In the same skillet you sautéed the mushrooms, heat 3 tablespoons olive oil over medium. Spread half of the potatoes over the bottom of the skillet in an even layer, pressing them gently, then top with the mushroom filling and remaining feta cheese. Gently press remaining half of the potatoes over the top of the filling to create a “lid.” Let cook on medium until the bottom potato layer is crispy and golden, 5 to 6 minutes.
  5. Run a heat-proof spatula between the potato dish bottom and skillet to loosen it (a long fish spatula works well). Quickly flip the potato skillet out and over onto a large, clean plate so that the cooked side is “up”. Return skillet to heat, add remaining 3 tablespoons olive oil, then slide the potato dish back into the skillet, uncooked side down. Let cook until the bottom of the dish is golden and the potatoes are tender, 6 to 10 additional minutes. Slide onto a plate, cut into wedges, and serve.


  • If after the potato pie is flipped the bottom (now top) is not “golden” enough for your liking, you can finish toasting it under the broiler for ease, provided that you are using an oven-proof skillet.


Cooking Method:
Cast Iron Cooking
Stealthy Healthy
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Related Recipes:
Stealthy Healthy Recipes, Cast Iron Cooking Recipes, Fried Recipes, Potato Recipes, Mushroom Recipes, Feta Cheese Recipes, Easy Dinner Recipes, Vegetable Recipes, Vegetarian Recipes, KitchenIQ Recipes
Recipe Yields:
6 servings
Prep Time:
Cook Time:
Total Time:
Related Post:
Author: Erin C.
Recipe Yields: 6 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Nutrition Facts

Servings Per Recipe 6

Amount Per Serving
Calories from Fat 181
Calories 306

% Daily Value*
Total Fat 23g
  Saturated Fat 4g
Sodium 382mg
Total Carbohydrate 17g
  Dietary Fiber 1g
  Sugars 1g
Protein 9g

* Percent Daily Value are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrition Facts are estimated based on ingredients and data provided by Fat Secret. Please consult a doctor if you have special dietary needs.
Erin C.

About Erin

Erin shares such delicious and healthy food on The Law Student's Wife, we couldn't help but ask the same on Food Fanatic. Being Stealthy Healthy is pretty fun - at least, we think so!