Spicy Portabella and Potato Hash

On the table in 25 minutes, this simple vegetarian hash is made with Yukon Gold potatoes, chopped chiles, portabella mushrooms and crumbled blue cheese.

  • Prep Time 25 min
  • Total Time 25 min
  • Servings 4


tablespoons olive oil
Yukon Gold potatoes, cut into 1/2-inch cubes
teaspoon Montreal steak grill seasoning
portabella mushroom caps, cut into 1/2-inch pieces
jalapeño chile, seeded, finely chopped
tablespoon lime juice
tablespoons crumbled blue cheese
tablespoon chopped fresh chives

  • 1 In large skillet, heat oil over medium heat. Add potatoes and grill seasoning; cook 5 to 8 minutes, stirring occasionally, until potatoes are lightly browned on all sides. Add mushrooms; cook 5 to 8 minutes longer, stirring occasionally, until potatoes are tender and mushrooms are browned.
  • 2 Stir in jalapeño and lime juice. Sprinkle with blue cheese and chives.

Expert Tips

Bacon is also delicious in this hash. Cook a few slices of bacon in the skillet first, then use the bacon drippings to cook the potatoes, omitting the olive oil. Crumble the cooked bacon and stir into hash just before serving.

Replace blue cheese with shredded sharp Cheddar cheese for a different flavor.