Potato, Shallots, & Mushroom Hash Brown Pie – 2018 Red Carpet Menu for Oscar®
Phantom Thread is a LOT. It’s visually beautiful. Had a certain feel… a style that was so alluring. Daniel Day-Lewis was fabulous as usual. At times he seemed curmudgeonly, at others he seemed a young man again… excited and unfettered. He might say he’s retiring from acting but I don’t know…
I’ll admit it… when the nominations were announced, this was the only film I hadn’t seen. I immediately called my mom – she had seen it so if there were any “food clues” I could use to devise the dish, that would be great. She said there was nothing. OK. I saw it the very next night and couldn’t believe that there was a MAJOR food component. Ohhhhh my mom… she didn’t forget the mushrooms but I think the poisonous part just had them as “not food” in her mind. Hahahaha!
I’d already come up with the name and had a vision of what I wanted. I also knew there had to be a “phantom” ingredient. Eureka! Shredded potatoes… mushrooms… shallots (my father suggested them instead of a stronger onion flavor) and shredded WHITE sweet potato. Taste it but you can’t see it… YES!!! “Phantom Shred” was born!!
I made a couple of attempts in coming up with this recipe. I saw what I wanted in my mind but it wasn’t happening. FRUSTRATION! But then I got out of my own way and… voila! It’s super easy to make and super scrumptious to devour.
It’s a cross between a huge latke (or potato nik) and a potato rösti. Sub matzo meal for the flour… exclude it entirely (get that extra liquid out if you do). If it breaks, just form it back together. Get a nice crunch on that baby! Ohhhhh I love this.
But we’re not done with sides… let’s get to the next one!
Annette
Potato, Shallots, & Mushroom Hash Brown Pie
Ingredients
- 1 lbs white potatoes peeled
- 1 lb white sweet potatoes peeled
- 3 tbsp butter
- 3 tbsp extra virgin olive oil divided
- 2 shallots sliced thinly
- 3 white mushrooms sliced thinly
- 2 large eggs
- 2 tbsp flour
- salt and pepper to taste
Instructions
- Shred potatoes into a colander over a bowl and squeeze out the excess liquid.
- In a skillet, heat 1 tbsp butter and 1 tbsp oil over medium-to-high heat. Add shallots and cook for about 3 minutes before adding the mushrooms. Cook another 5 minutes then remove from the heat.
- Mix half the mushroom mixture into the potatoes. Mix in eggs then add the flour, salt & pepper.
- Heat 1 tbsp butter and 1 tbsp oil in the skillet and add the potato mixture evenly, forming a pie.
- When the bottom is golden, slide onto a plate. Use another plate to flip it. Add the remaining butter and oil to the pan and slide the pie back into the pan. Cook until it’s cooked through and crispy on the edges.
- 6) Remove to a paper-towel lined plate and lightly pat paper towel over the top to absorb any excess oil. Add the remaining mushroom mixture to the top. Garnish as you like and serve.
