FINGERLING POTATO & CHANTERELLE HASH (w. leroux)
As seen Nov 6 2010 at the DINNER SHOW with guest Chef Will Leroux.
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
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.