Woodsman Idaho Potato Hash with Quail Eggs and Wild Mushrooms
A hearty restaurant-style hash featuring crispy deep-fried Yukon Gold potatoes topped with a medley of sautéed wild mushrooms, crispy pancetta, and pearl onions. Crowned with sunny-side-up quail eggs and fresh herbs, this substantial dish transforms simple ingredients into an elegant brunch or dinner centerpiece. The overnight potato soaking ensures perfect texture while the trio of mushrooms adds earthy depth. Perfect for feeding a crowd at special occasions or when you want to impress with rustic sophistication.
Ingredients
- 20 lbs Yukon Gold potatoes, sliced 1/4 inch thick
- 5 lbs shiitake mushrooms, quartered
- 5 lbs cremini mushrooms, quartered
- 5 lbs chanterelle mushrooms, small ones left whole, large quartered
- 5 lbs pancetta, diced 1/4 inch
- 5 lbs pearl onions, peeled and halved
- 36 quail eggschicken eggs3:1 ratiobudget
larger size
- ½ cup rosemary, chopped
- ½ cup shallots, chopped
- ½ cup blend oil
- 1 cup parsley, chopped
- salt
- black pepper
Instructions
- 1
Slice potatoes and soak in water overnight in cooler
- 2
Drain and rinse potatoes to remove dirt
- 3
Deep fry potato slices until crispy and golden brown
- 4
Season fried potatoes with salt and pepper, toss with rosemary
- 5
Quarter mushrooms except small chanterelles
- 6
Heat large skillet with oil until almost smoking
- 7
Sauté mushrooms and shallots in small batches
- 8
Season cooked mushrooms with salt and pepper
- 9
Dice pancetta and fry until crisp, reserve drippings
- 10
Blanch pearl onions in boiling water, chill in ice bath
- 11
Halve cooled pearl onions
- 12
Sauté onion halves in pancetta drippings to give color
- 13
Add mushrooms and pancetta, sauté until hot
- 14
Spread mushroom mixture onto fried potatoes
- 15
Cook quail eggs sunny-side-up in small amount of oil
- 16
Top each portion with cooked eggs and garnish with parsley
Tips
Soak potatoes overnight to remove excess starch for crispier frying results and better texture.
Work in small batches when sautéing mushrooms to avoid overcrowding and ensure proper browning.
Save pancetta drippings for extra flavor when cooking the pearl onions and final sauté.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in skillet to restore crispiness.
Potatoes can be fried day before and reheated. Mushroom mixture can be prepared hours ahead.
Serve immediately while eggs are runny and potatoes are crispy.
Common Mistakes
Don't skip soaking potatoes overnight to avoid gummy texture
Avoid overcrowding mushrooms in pan to prevent steaming instead of browning
Substitutions
larger size
FAQ
Can I use regular chicken eggs instead of quail eggs?
Yes, use 12 chicken eggs instead of 36 quail eggs. The flavor will be similar but portions will be larger and less elegant in presentation.
What if I can't find all three mushroom varieties?
You can substitute with any combination of mushrooms totaling 15 pounds. Button, portobello, or oyster mushrooms work well as replacements.
How long will this keep in the refrigerator?
Store covered for up to 3 days. Reheat in a skillet over medium heat to restore the crispy texture of the potatoes.