North Woods Chanterelle Hash

• 1 12 tablespoons olive oil
• 1 12 tablespoons unsalted butter
• 2 medium shallots, minced
• 34 lb chanterelle mushroom, trimmed and diced
• 14 lb cremini mushrooms or 14 lb button mushroom, diced
• 12 lb cooked yukon gold potato, finely diced
• 2 tablespoons whipping cream
• salt
• fresh ground black pepper

1. Warm the oil and butter together in a skillet over medium heat.
2. Stir/saute shallots for 1-2 minutes, then add the mushrooms; stir, cover, and sweat for about 5 minutes, until the mushrooms are limp.
3. Add the potatoes, drizzle with cream, and sprinkle with salt and pepper.
4. Scrape up from the bottom, stir, pat back down, and cook for about 2 minutes, until the potatoes begin to brown in spots.
5. Increase heat, scrape up again, pat back down, and continue cooking 2-3 minutes more, until the liquid is evaporated and the potatoes are a bit crusted.
6. Serve immediately.

olive oil, butter, shallots, chanterelle mushroom, cremini mushrooms, gold potato, whipping cream, salt, fresh ground black pepper

Taken from www.food.com/recipe/north-woods-chanterelle-hash-203088 (may not work)