Breakfast Potatoes with Sautéed Mushrooms
Breakfast potatoes with sautéed mushrooms are a delicious combination of tender potato cubes and savory mushrooms, sautéed with onion, garlic, and thyme.
Ingredients
- ½ lbs Potatoes
- 4 ounce Button Mushrooms
- ½ cup Water
- ½ cup Onion sliced
- 1 tablespoon Shiitake mushroom powder
- 2 teaspoon Oil
- 1 tablespoon Garlic finely chopped
- 2 Thyme sprigs
- ¼ teaspoon Black pepper freshly ground
- Salt to taste
Instructions
Prepare the Ingredients
- Finely chop the garlic and set it aside. Slice the onions and mushrooms.
- Boil or bake the potatoes and cut them into large cubes. Check the recipe notes section for instructions on cooking potatoes.
Sauté the Aromatics
- Heat a pan over medium heat and add oil.
- Once the oil is hot, add the chopped garlic and thyme sprigs. Sauté until the garlic is fragrant.
Cook the Onions and Mushrooms
- Add the sliced onions to the pan and fry for a couple of minutes until they become translucent.
- Then, add the mushrooms and cook for 2 minutes on medium to high flame. The mushrooms will start releasing their water, adding to the dish's flavor.
Add Seasonings
- Stir in the shiitake mushroom powder, black pepper powder, salt, and water.
- Mix everything well and let it simmer for 3-4 minutes on medium flame.
Combine with Potatoes
- Add the boiled potato cubes to the pan. Let them simmer for 5 minutes in the mushroom gravy.
- Prick the potatoes with a fork for better flavor absorption. Add more water if needed to achieve your desired consistency.
Finish and Serve
- Switch off the stove once the potatoes are well-coated with the mushroom mixture and heated through.
- Your breakfast potatoes with sautéed mushrooms are ready to serve.
Notes
- Adjust the seasoning to your taste. If you prefer a spicier kick, add a pinch of red chili flakes.
- You can make this recipe using leftover boiled or mashed potatoes. If using leftover mashed potatoes, add the mushroom sauce over them and serve the dish. There is no need to cook the potato mash in the mushroom gravy.
- You can use coconut milk instead of water to make this recipe. Coconut milk tastes good with mushrooms and makes them creamy.
- The leftovers can be stored in the refrigerator for a day. When you want to use the dish, reheat the leftover mushroom stir fry in a pan and sprinkle with a couple of teaspoons of water. Simmer it for 3 to 4 minutes and use the dish immediately.
Cooking Potatoes
For the best results, you can boil, bake, or steam the potatoes until they are tender but not mushy.- To Boil: Place whole or cubed potatoes in a pot of salted water. Bring to a boil and cook for 10-15 minutes until they are fork-tender. This method is quick and ensures evenly cooked potatoes.
- To Bake: Preheat your oven to 400°F (200°C). Pierce the potatoes with a fork a few times to allow steam to escape. Bake for 45-60 minutes until they are soft. Baking gives the potatoes a slightly crisp skin and a fluffy interior. Let them cool slightly before cutting into cubes.
- To Steam: Place whole or cubed potatoes in a steamer basket over boiling water. Cover and steam for 15-20 minutes until they are tender. Steaming preserves more nutrients and gives the potatoes a lovely, moist texture.